Nutty Fruit Crisp- Phase 3

You really have to try this! It is so good!! It is versatile, easy to whip up and is rich and decadent for p3 breakfast! You will have to add veggies on the side, unless you add rhubarb in with your fruit. (add at least 1 cup per person for a partial veggie portion)
You can make 2 servings, 4 servings or even one serving. Make it the night before then heat up in the oven as soon as you wake up. 

You can use any Phase 3 fruit- peaches, raspberries, blackberries, blueberries, cherries, cranberries. Or, use combos- peaches and blackberries are good together. Or all the berries. Cherries and cranberries are great together. You just need the right amount of fruit. 

Use whichever nuts you have, and your favorite nut butter. Mix it up for different flavor combinations. 

Nutty Fruit Crisp
Phase 3
Serves 2, double or halve as needed
Increase each component if you are in the over 40lb club

Filling

2 cups fruit
1/4-1/2 cup xylitol (use as much or little, based on sweetness of your fruit)
2T arrowroot powder
2T water
Pinch of salt

Put the fruit, salt and xylitol in a sauce pan and warm over medium heat. Stir arrowroot into the water, add to hot fruit and stir until thick. Pour into baking dish.

Heat oven to 375 degrees


Topping

1/2 cup uncooked oats (use rolled or steel cut. Steel cut will be crunchier. A combo is good, too)
1/4 cup raw nuts
2-3T raw nut butter
Pinch of salt
1/2 tsp cinnamon
1/4 cup xylitol

Place everything except nut butters in food processor and pulse 5-6 times. Add nut butter and pulse a couple more times to incorporate. Spread topping over the hot fruit. 

Bake the crisp for 15-20 minutes until the top is golden brown. 



This is a fruit, grain, protein and fat serving. 
If you add 1 cup rhubarb per serving, it also is partial veggie serving (standard veggie portion is 2 cups per meal)