The holiday season is upon us! 🎄🎁
As someone who loves to develop recipes 👩🍳and cook, this is one of my favorite times of year. ✨✨
For me, a warm fruit 🍎 crumble is synonymous with the holiday season🎁🤤
This crumble is gluten ❌and dairy free so it’s one that I recommend for my gut health clients who follow a g/d free lifestyle.
The tart cranberries used in the recipe are an excellent source of vitamin C ⚡️and quercetin, which is a potent polyphenol that may help reduce inflammation🔥, allergy symptoms and blood pressure. Not only that, quercetin along with the other polyphenols in cranberries, all help to boost immune function!👏👏
The apples 🍎 used in the recipe have great health benefits too‼️ They contain pectin, which is a prebiotic🤯. These of course are the types of fibers that feed microbiota in the gut, helping them (and you) thrive. 💪
This is a great breakfast for Thanksgiving morning that I hope you’ll love ♥️♥️
Yields 8 servings
1/3 cup Coconut Oil
3 honeycrisp or fuji apple chopped
1/4 cup Coconut Sugar
2 cups Frozen Cranberries
1/2 cup Maple Syrup
3/4 cup All Purpose Gluten-Free Flour (divided)
1 1/2 cups gluten free Oats
1 tsp cinnamon (I like ceylon cinnamon)
Greek yogurt to taste
Honey to taste (I prefer manuka)
Preheat the oven to 350°F (175°F). Use a little bit of coconut oil to grease the baking dish.
Add maple syrup, apples, cranberries and 1/3 of the flour to the baking dish. Gently toss until well combined.
Stir together the remaining flour, oats and coconut sugar. Add coconut oil then mix until crumbly (sand texture).
Sprinkle the oat mixture evenly over the fruits and press gently. Bake for 40 to 50 minutes, or until golden brown and the fruits have softened.
To serve, add warm apple crisp onto plate and add greek yogurt to taste. Drizzle with honey and enjoy!
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