The following recipe and photography is courtesy of Bread Over Heels, a food scientist and blogger. For more of her recipes and baking tips, visit her website or her Instagram @breadoverheels.
Have your crisp and eat it too in the new year! This Healthy Winter Fruit Crisp allows me to keep up with my new year’s health resolutions while still baking satisfying, delicious treats. The fruit base of apples, persimmons and cranberries utilizes seasonal produce that is ripe with flavor and vitamins.
The topping is made with 100% whole wheat flour, loaded with healthy seeds for micronutrients and sweetened with honey and maple syrup instead of refined white sugar. Serve this crisp as a breakfast with Greek yogurt and additional honey, or as a dessert with vanilla ice cream.
- 3 medium baking apples, such as McIntosh, peeled and thinly sliced
- 1 persimmon, thinly sliced
- ½ cup cranberries, halved or quartered
- 1 cup, plus 1 Tbsp. whole wheat flour, divided
- 1 Tbsp. lemon juice
- 4 Tbsp. honey, divided
- ½ cup rolled oats
- ¼ cup almond flour
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1 Tbsp. sesame seeds
- 1 Tbsp. chia seed
- 4 Tbsp. butter, chilled and cut into small pieces
- 1 Tbsp. olive oil
- 2 Tbsp. maple syrup
- Greek yogurt and honey or ice cream for serving
- Preheat oven to 350°F.
- In a medium bowl, combine apples, persimmon, cranberries, 1 Tbsp. whole wheat flour, lemon juice and 1 Tbsp. honey. Transfer to a 10-inch cast iron skillet or similar shallow baking dish.
- In a small bowl, combine all remaining ingredients for the topping. Use your hands or two knives to combine. Sprinkle on top of the fruit. If you have any extra topping, you could bake it separately as granola.
- Bake for 30 minutes or until the filling starts bubbling and the topping is gently browned. Serve warm with vanilla ice cream or with Greek yogurt and honey for breakfast.