Cherry Apple Crisp

No ratings yet

Rate

Servings: servings

Easy and delicious cherry apple crisp made with oats and flaxseed—no butter! Mediterranean diet friendly, full of flavor, and perfect for dessert or breakfast.

Ingredients

For the filling
2 pounds (907 ⅕ grams) of apples sliced thin. About six apples. No need to peel. You want to use a sweeter variety such as fiji or gala.
1 pound (453 ⅗ grams) of cherries Fresh or frozen. If using frozen, defrost and drain any liquid.
1 tablespoon (8 ⅛ grams) cornstarch
2 teaspoons (10 milliliters) lemon juice
For the topping
1 cup (81 grams) oats
½ cup (80 grams) ground flax seed
¼ cup (30 grams) whole wheat flour
½ teaspoon (1 grams) cinnamon
2-3 tablespoons (30 milliliters) brown sugar
¼ teaspoon (1 ½ grams) salt
5 tablespoons (75 milliliters) EVOO

Instructions

Prep your ingredients

Preheat oven to 350
Toast the oats in the cast iron pan you will use for the crisp. Bake for 10 minutes at 350.
1 cup oats
Meanwhile, slice the apples. You want them very thin. Approximately ¼ inch thick. You can leave the peels on. You won’t notice them once it’s baked.
2 pounds of apples sliced thin.
Increase oven heat to 375

Prep the crisp topping

Mix oats, flaxseed, flour, cinnamon, brown sugar and salt together. Add the EVOO and stir until well mixed.
½ cup ground flax seed, ¼ cup whole wheat flour, ½ teaspoon cinnamon, 2-3 tablespoons brown sugar, 5 tablespoons EVOO, ¼ teaspoon salt

Prep the fruit

Place apples, cherries, cornstarch, and lemon juice in the cast iron pan.
1 pound of cherries, 1 tablespoon cornstarch, 2 teaspoons lemon juice, 2 pounds of apples sliced thin.
Top with the crisp mixture

Bake

Bake at 375 for 50 minutes.
Serve warm or at room temperature.

Serving

Serve warm or at room temperature.

I like to top it with plain, non-fat Greek yogurt with a little vanilla mixed into it.

Storage

Store covered at room temperature for up to 3 days.

Nutrition

Author: Anna Schraff