PAMELA'S APPLE-BLACKBERRY BREAKFAST CRISP.

Reprinted with permission of the author from Kitchen Matters, copyright Da Capo, 2017.

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Prep Time 15

Total Time 55

Servings: 6

FILLING

1 pound apples, peeled only if desired, cored and sliced thinly (4 to 5 small apples)
12 ounces fresh or frozen and defrosted blackberries
juice of 1/2 orange (about 3 tablespoons)
1 tablespoon arrowroot powder

TOPPING

1 1/4 cups almond meal or almond flour
3/4 cup certified-gluten free old-fashioned rolled oats
2/3 cup raw pecans, chopped
6 tablespoons unsweetened coconut flakes
5 tablespoons Grade A maple syrup
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
pinch ground nutmeg
1/2 cup unrefined virgin coconut oil, at room temperature, or 8 tablespoons (1 stick) unsalted butter (not vegan/DF)
Greek yogurt for serving (optional; omit for vegan/DF, or look for coconut or almond milk yogurt as a vegan/DF alternative)

Preheat the oven to 375ºF.
Prepare the filling: combine the apples, blackberries, orange juice, and arrowroot in a bowl and pour everything into a 9- or 10-inch pie plate or cast-iron skillet and spread evenly.
Prepare the topping: Combine all the topping ingredients in a bowl and mix with your hands until no longer dry, forming small "nuggets" of topping. Alternatively, use an electric mixer to combine everything. Using your hands, arrange the crisp topping on the filling and place the baking dish or skillet on a rimmed baking sheet. Bake for 40 to 50 minutes, or until the fruit is soft and bubbling and the topping is golden brown. If the topping is getting too golden before the fruit is soft, tent with aluminum foil. Serve warm with yogurt, if desired.