Apple-Pear Crisp

• Servings: 10-12
• Time: 3 hrs
• Difficulty: easy
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Ingredients

Use substitutions in bold to make this gluten-free.

Filling:

• 5 Bartlett pears
• 5 Honeycrisp apples
• Juice from 1 fresh-squeezed lemon (can sub. 2 Tbsp. apple juice or cider)
• 1 cup butterscotch baking chips
• 1/8 cup Truvia baking blend (or 1/4 cup granulated sugar)
• 3-4 Tbsp. ground cinnamon, nutmeg, and all-spice (adjust for your tastes)

Crumble topping:

• 2 cups old-fashioned oats (I used Bob’s Red Mill)
• 1 1/2 cups all-purpose flour (or gluten-free flour, such as Pamela’s Baking Mix).
• 1/4 cup Truvia brown sugar blend (or 1/2 cup regular brown sugar)
• 3/4 cup butter, cold (I used Kerrygold, unsalted)

Directions

Oven method:

1. Preheat oven to 375 degrees F. Line a 9×13 baking pan. Set aside.

1. Skin, core, and slice apples and pears into thin slices (or chop into chunks). Mix apples and pears with lemon juice in a large bowl. Set aside.
2. Combine sugar and spices in a small bowl. Sprinkle some of the sugar blend onto the bottom of the slow cooker. Next, add apples and pears. Finally, add butterscotch chips with the rest of the sugar and spice blend. Stir to mix.
3. In another large bowl, combine oats with flour and brown sugar. Mix thoroughly. Using a pastry cutter or fork, cut butter into the flour mixture until butter is evenly distributed and texture is crumbly.
4. Sprinkle crumble topping over fruit in the slow cooker.
5. Bake for 30-35 minutes, until the topping is golden brown and the apples/pears are tender.

Slow cooker method:

1. Spray the inside of a 7-quart slow cooker with non-stick cooking spray.
2. Skin, core, and slice apples and pears into thin slices (or chop into chunks). Mix apples and pears with lemon juice in a large bowl. Set aside.
3. Combine sugar and spices in a small bowl. Sprinkle some of the sugar blend onto the bottom of the slow cooker. Next, add apples and pears. Finally, add butterscotch chips with the rest of the sugar and spice blend. Stir to mix.
4. In another large bowl, combine oats with flour and brown sugar. Mix thoroughly. Using a pastry cutter or fork, cut butter into the flour mixture until butter is evenly distributed and texture is crumbly.
5. Sprinkle crumble topping over fruit in the slow cooker.
6. Cook on high for 2 hours. After 2 hours, partially remove slow cooker lid and cook for another 30 minutes ( to further harden the topping).
7. Serve as-is or with vanilla ice cream and caramel sauce to drizzle.

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Healthy blueberry breakfast bars

• Servings: 8
• Time: 10 min (prep)
• Difficulty: easy
• Print

I’ve listed the brands of all the ingredients I used, for convenience.

Ingredients

Crust and topping:

• 1 cup Bob’s Red Mill old-fashioned rolled oats
• 3/4 cup Pamela’s gluten free baking mix (or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
• 1/4 cup Bob’s Red Mill almond meal
• 1 Tbsp Great Lakes unflavored gelatin
• 1/8 cup Truvia brown sugar blend
• Ground cinnamon
• Pink Himalayan sea salt
• 6 Tbsp Kerrygold unsalted butter, melted

Filling:

• 2-3 cups Wyman’s Frozen Wild Blueberries
• 1/2 lemon
• 1 Tbsp arrowroot powder
• 1 Tbsp Truvia baking blend

Directions

1. Heat oven to 375 degrees F. Line an 8×8-inch baking pan with parchment paper.
2. Mix up crust ingredients in a medium sized bowl. Set aside about 1/2 cup for topping and press remaining amount evenly along bottom of pan.
3. Mix filling ingredients. Spread on top of crust. Take reserved topping and sprinkle across blueberry filling.
4. Bake in oven for 30-40 minutes (until oats look slightly toasted).
5. Remove bars from oven. Let cool on a wire rack before serving.
6. To keep fresh longer, store in fridge in an airtight container.