"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonful's of love to all my recipes. Love added to all things good makes them just a little bit better."

High Altitude Baking
Healthy Fruit Crisp (Gluten Free if desired)
This recipe is one of the reasons I stock up on fruits during the summer months; and when on sale during the winter. After all, it is best made with frozen fruits. I just love this recipe, it’s immensely easy to prepare, is bursting with healthy ingredients and it’s a perfect snack or meal when you and your family need some healthful to help replace all the sugary or fat laden snacks, especially with Holiday Season rapidly approaching. I often make this for dinner or breakfast more often than I’d like admit too. But then again, how can you go wrong with such a scrumptiously delicious healthful recipe. CLUE: You Cannot!
½ cup melted butter (1 stick) or organic canola oil
1 cup oats
1 scant cup flour (or for Gluten Free ¾ cup buckwheat flour plus 2 tablespoons quinoa and teas. Xanthan Gum)
¾ cup dark brown sugar
¼ teas. Baking soda, slightly decreased per adjustments page
¼ teas. Baking powder, slightly decreased per adjustments page
1 Tablespoon Minute Tapioca
2, 10oz. bags frozen cherries, thawed thoroughly
1 ½ cups frozen blueberries, thawed thoroughly
1, 10oz. bag frozen peaches
2 teaspoons cinnamon
Preheat Over to 350*F
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Thaw the frozen fruits, then poor their juices into a measuring cup. You will need 1 cup of juice.
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Add the tapioca to the juice, mix it in and then cover it with a paper towel or cloth for 10 minutes.
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Using a fork, mix the flour, oats, brown sugar, baking soda, baking powder and cinnamon together in a bowl.
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Add the melted butter or to the bowl and mix all ingredients together.
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Spray a 9×13” with pan spray.
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Spread and tap the oat mixture into the pan, thoroughly covering the pan’s bottom with these ingredients.
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Pour or dot all of the fruit evenly across the oat mixture. I commonly add the peaches last.
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Pour the Tapioca juice evenly onto the fruits.
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Bake for 35-40 minutes.
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Enjoy as is or warm with a dollop of Ice Cream or in a bowl of Warm Milk.
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