Healthy Breakfast Crisp #Recipe by @LibbyKlein #Healthy #Breakfast

 Libby Klein New Year, New Detox. That's my life. I usually overdo it over the holidays. It's not hard to do with allergies and illness being my status quo. So every January I go on a little detox and cut out all the bad things. (Keep in mind that the bad things for me are normal things for most people.) My biggest nemesis right now is nightshades - peppers, potatoes, tomatoes, and eggplant. My legs are a mess of hives. Trust me, you don't want to know. Benadryl has been my best friend. There was an incident with a blackening spice rub that included paprika that set me back a few days. I have no one to blame but myself. I know better. Read labels even when you think you know the ingredients. As soon as I start a detox or elimination diet, I always look for recipes that will make me feel like I'm having a treat. A sugar free, gluten free, dairy free treat. This healthy breakfast crisp is just the thing for a cold winter morning. Apples and sour cherries give it a natural sweetness. The crunchy oat and pecan topping makes it feel more like a dessert than a detox breakfast. You could even serve it to company with a scoop of ice cream. They'd be thrilled.

Healthy Breakfast Crisp

6 servings

Ingredients:

6 Honeycrisp Apples
1 cup frozen sour cherries - no need to thaw them
1 tsp cinnamon
1 TBSP pure maple syrup 

Topping:
1 cup rolled oats
1 cup chopped pecans
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1/2 tsp salt

Directions:

Peel and cube apples. Place them right in your casserole dish. Add the cherries, cinnamon and maple syrup. Mix together.

In a separate bowl, combine the topping ingredients. Stir together until you have a crumbly mix. Pour over the top of the fruit.

Bake at 350° for forty minutes or until the apples are soft and the fruit is bubbly. Serve warm. 

Keep leftovers in the refrigerator and warm gently in the microwave before serving. For a power breakfast, add the fruit crisp as a topping to protein oatmeal or pancakes.

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Libby Klein grew up in Cape May, NJ where she attended high school in the '80s. Her 
classes revolved mostly around the Culinary sciences and Drama, with one brilliant semester in Poly-Sci that may have been an accident. She loves to drink coffee, bake gluten-free goodies, collect fluffy cats, and translate sarcasm for people who are too serious. She writes from her Northern Virginia office where she serves a very naughty black smoke Persian named Sir Figaro Newton. You can keep up with her shenanigans by signing up for her Mischief and Mayhem Newsletter on her website. www.LibbyKleinBooks.com/Newsletter/