Healthy Fruit Crisp: Simple recipe for people who don’t have time to cook. Protein and fiber balance out the carbs for a delicious treat any time of day.
When I was growing up, my grandmother used to make cooked fruit for dessert, ALL THE TIME! She kept it in large pickle jars in the refrigerator. Sometimes, if we were lucky, we were able to have some for an after-school snack, or maybe even sneak some for breakfast. Because she gave this to us for dessert, we thought of it as a decadent treat. I didn’t realize until much later in life that other kids were eating sugary, often packaged, desserts every night!
My grandmother cooked fruit on the stove, until it was basically mush……but I loved it. There were various combinations, depending on what was in season. I grew up in Southern California, so there was some sort of fresh fruit in season all year round. If there wasn’t any fresh fruit on the trees or bushes in Grandmas yard, she sent us over to Uncle Harris’ house to get some for her. In this fashion, the jars were always full and there were interesting combinations. I remember being especially fond of pear and rhubarb, or any combination that included cherries.
I got my love of fresh, wholesome food from eating at my Grandmother’s house. I had no idea what a trend setter she really was. She would prepare food when it was convenient for her, so that getting dinner on the table every night (and a homemade dessert) looked effortless. Grandma made the fruit compote for our dessert ahead of time—so it always looked like she was cool, calm, collected, and present for us. She made serving a large family dinner look like a breeze….and when the extended family would stop by after dinner for “coffee and….” there was always something delicious available.
Healthy as an earned title!
I call this a healthy fruit crisp for several reasons. First, there aren’t any unhealthy ingredients. No sugar (of any variety), no hydrogenated oil, or other unhealthy fats, no packaged and processed ingredients.
Secondly, this fruit crisp has a whole lot of goodness packed into one skillet. Fruit and berries with all their antioxidants, fiber and vitamins make up the bulk of this recipe. Healthy fats in the form of chia seeds, hemp seeds, and walnuts. Lots of omega-3s there……plus those same ingredients add much needed protein to this, making it a solid choice for breakfast as well.
Oatmeal is a complex carbohydrate that adds fiber and antioxidants; oatmeal has been shown to lower the risk of heart disease and blood sugar levels and is an awesome choice for those looking to lose weight.
Delicious Fresh Fruit as a foundation for a healthy crisp.
What I’ve learned over time is that it IS possible to have my grandmother’s chilled vibe going, while sticking to my need to nourish friends and family with healthy food….but you’ve got to be prepared. You’ve got to be realistic about your priorities, you time availability and your agenda. If serving high quality, healthy, homemade food is a goal of yours, then you’ve got to have an arsenal of “go to” recipes when you just don’t have time.
So much to love about this healthy fruit crisp
This recipe for healthy fruit crisp is one of those. I love that it is super adaptable and you can use any fruit that is in season. Another thing I love is it’s refined sugar free, yet tastes sweet and delicious. I love that it takes about 5 minute to throw together and pop in the oven and I especially love that it makes me think of my childhood and of my grandmother.
Dear Grandma Blanche, I think I’ve finally mastered the cooked fruit dessert…..and it’s worthy of sneaking some for breakfast too!
For the Topping:
- 1 cup old fashioned rolled oats
- 1/2 cup ground oats (oat flour)
- 1/4 cup ground flax seeds (flax meal)
- 2 Tablespoons hemp seeds
- 1/2 cup chopped nuts. (I used walnuts in these photos, almonds are also good)
- 2 teaspoons ground cinnamon
- 1/4 cup pure maple syrup
- 2 Tablespoons unrefined avocado oil
For the fruit filling
- 6 cups fruit*
- 2 Tablespoons chia seeds
- 2 teaspoons lemon juice
- 1 Tablespoon arrowroot powder
- Preheat oven to 350. Lightly oil 9" pie plate with avocado oil. If using cast iron skillet, no need to oil.
- PREPARE TOPPING: Mix the oats, oat flour (grind oats in blender, food processor or coffee grinder), flax, cinnamon, nuts, cinnamon, salt together in small bowl. Stir in the oil and syrup and mix until all ingredients are well incorporated. Set aside.
- PREPARE THE FILLING: Slice the fruit. Mix in the chia seeds and lemon juice. If you’re using berries, toss them in the arrowroot powder and then mix into the other fruit.
- PREPARE CRISP: Transfer the fruit mixture to the bottom of pie plate or skillet. Use hands to evenly distribute topping. Bake at 350 for 45 minutes, or until fruit is bubbling at the sides of the pan.
- Serve warm or at room temperature.
- Refrigerate any leftovers for up to 5 days, or freeze baked crisp for up to 3 months.
Omit the oil if plant based, no problem.
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Amount Per Serving Calories 286Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 29mgCarbohydrates 30gFiber 7gSugar 19gProtein 7g
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