Why is it that apple pie is the dessert that’s always associated with home and family and coziness?
I think pie is overrated.
First of all, you have to deal with a finicky crust that never wants to stick together, has no taste, and then heads straight to your hips.
And then there’s the struggle of trying to cut the pie in nice triangles, only to have pieces crumble into a sad little heap.
It’s time that a good, old fashion, crisp gets some of the dessert glory.
Crisps are awesome for sooooo many reasons.
- There’s no crust to worry about. Instead you get to crumble the topping with your hands — no way to mess that one up.
- You can use virtually any fruit. There’s strawberry and rhubarb crisp in early summer, blueberry crisp in late summer, apple crisp in the fall and then pear crisp. And there are probably other variations that I haven’t even tried yet.
- This version of the crisp won’t stick to your hips, since I’ve eliminated the sugar, flour and butter.
- You get to top it with a big spoonful of caramel cream topping…made with Greek yogurt and coconut crystals.
So go on, take a break from apple pie….
- 3 cups fresh berries
- 1 omega-3 egg
- 1½ cups blanched almond meal
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 Tablespoon raw honey OR ¼ cup coconut palm sugar
- Carmel Cream topping
- Preheat oven to 350 degrees F. Lightly grease a pie pan or 8″x8″ glass pan with coconut oil.
- Pour the berries into prepared pan.
- In a small bowl combine the egg, almond meal, coconut oil, cinnamon, nutmeg and raw honey (or coconut palm sugar).
- Crumble the almond flour mixture by hand evenly over the berries.
- Bake for 35 minutes.
- Serve with a dollop of Carmel Cream Topping.
More fruit-filled dessert recipes to try: