Don’t let the old-fashioned looks of this home-style crisp fool you. It’s a functional dessert packed with fiber and a powerful cancer-fighting nutrient from blackberries called cyanidin-3-glucoside (C3G). Studies conducted by the USDA found that C3G significantly reduces skin cancer in lab studies and may also help prevent cancer from spreading.1Time To Table: 1 hour
Serves: 6
The Benefits:
Excellent source of fiber
Good source of magnesium and selenium
Ingredients
3 cups slices organic Fuji apples
1 1/2 cup frozen organic frozen blackberries
1/4 cup organic erythritol
1/3 cup organic rolled oats
1/3 cup whole organic walnuts, coarsely chopped
3 Tbsp organic erythritol
1/2 tsp ground cinnamon
3 Tbsp organic butter, softened
1/2 cup whole grain flour
2 tsp organic vanilla
Preparation
Preheat the oven to 350°. Oil an 8-by-8-inch glass baking dish. In a bowl, toss the apples with the blackberries, 1/4 cup erythritol, and 2 tablespoons of the flour. Scrape the filling into the baking dish. In a bowl, toss the oats with the remaining flour and the nuts, 3 tablespoons erythritol, vanilla, and cinnamon. Add the butter and rub it in thoroughly. Sprinkle the topping over the filling and bake for 35 minutes, until the filling is bubbling and the topping is browned. Let the crisp cool for 10 minutes before serving.
Nutrition Information
195.47 kcal Calories, 27.67 g Carbohydrate, 15.05 mg Cholesterol, 8.5 g Total Fat, 5.68 g Fiber, 4.21 g Protein, 42.12 mg Sodium, 10.54 g Sugars, 3.86 g Saturated fat, 0 trans Fat, 2.16 g Monounsaturated fat, 1.69 g Polyunsaturated fat
Reference
USDA, Benefits of Compounds in Blackberries Studies, September 2006.
Recipe by Kelley Herring