Most fruit crisp recipes have the fruit at the bottom, covered with a crisp topping. However one day I got “creative” and decided to flip it. Rather than crumble the ingredients together for the topping, I decided to put them in the bottom of the dish and see what happened. I liked the way it came out. Hope you do too!
NOTE: In most of my recipes, as much as possible I use organic products by preference. Feel free to use organic or conventional based on your own personal preferences, or what you have on hand.
Upside Down Fruit Crisp “A la Mode”
(Serves 1)
1/2 Tbsp Organic Coconut Oil melted
1 Tbsp Organic Old Fashioned Oats
2 Tbsp Raw Sliced Almonds
1 tsp Organic Coconut Sugar
Ground Cinnamon to taste
1/2 Organic Apple (choose Granny Smith, Gala, Fuji, etc.) cored and diced
1/3 cup Organic Frozen fruit (choose Dark Sweet Cherries, Blueberries, Peaches, etc.)
2 Tbsp Water
2 Tbsp Organic Whole Milk Greek Yogurt
Preheat oven to 350 degrees Fahrenheit. Coat the bottom of a 15 oz CorningWare (or oven-safe Stoneware) dish with the melted coconut oil. Sprinkle oats over the coconut oil. Layer the sliced almonds over the oats. Evenly sprinkle the coconut sugar and cinnamon over the almonds. Add the apple and top everything with the frozen fruit. Drizzle the water over the entire contents. Bake for 20 minutes or until the bottom is set. Remove from oven and cool for 5 minutes. Top with Greek Yogurt (“Ala Mode”). Scoop from the bottom with each bite. Enjoy!
Can’t wait to try this. Sounds yummy !
I tried this recipe with all frozen fruit using 2/3 cup of frozen mango chunks in place of the 1/2 Organic apple. I elected to use Organic Wild Blueberries for the 1/3 cup of frozen fruit. Yummy!!! The juice from the mangos was sweet enough (for me) to omit the sugar completely! This is great if you are watching your sugar intake. BUT… next time I will also reduce or omit the water as well. The bottom got a little too juicy with all the moisture from the water and the frozen fruit. Lesson learned! 🙂