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–+ servings
Ebonie Garnica

Full GAPS Apple, Cherry and Blueberry Walnut Crisp

Full GAPS apple, cherry and blueberry crisp with prepared walnuts, coconut oil, honey, citrus and warm spices. Spoon the soft fruit and loose walnut clusters into bowls after cooling for ten minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

Fruit Layer
  • 2 cups chopped tart apples
  • 1 cup blueberries fresh or frozen
  • 1 cup pitted cherries fresh or frozen
  • 2 1/2 teaspoons pure ground cinnamon
  • 1/4 teaspoon pure ground ginger
  • 1/8 teaspoon pure ground nutmeg
  • 1/8 teaspoon pure ground cloves
  • 1/4 teaspoon natural mineral salt
  • 4 tablespoons raw honey For the fruit layer; this portion bakes with the fruit.
  • 1 lemon zest and juice
  • 1 orange zest and juice
Walnut Topping
  • 1 cup finely chopped walnuts Prepared and fully dried; finely chop, then measure the finished pieces.
  • 1/4 cup coconut oil solid
  • 2 tablespoons raw honey For the walnut topping; keep separate from the fruit portion.

Equipment

  • 11 × 7-inch oven-safe glass or ceramic baking dish One dish at 1×; use two original-size dishes at 2×.
  • Large mixing bowl and smaller mixing bowl Choose room for the selected batch size.
  • Measuring cups and spoons Keep the fruit and topping honey portions separate.
  • Knife and cutting board Chop apples and prepared dry walnuts; check pitted cherries.
  • Fine grater for citrus zest Zest the lemon and orange before juicing.
  • Fork or pastry cutter For cutting solid coconut oil into walnut pieces.
  • Fork or small knife for checking tenderness Test the apple flesh, not only the walnut color.
  • Cooling rack and serving spoon Rest the dish ten minutes before spooning into bowls.
  • Oven-safe parchment and shallow covered leftover containers Shield darkening topping when needed; refrigerate leftovers promptly.

Method
 

  1. Heat the oven to 350°F with a rack in the middle. Use one 11 × 7-inch oven-safe glass or ceramic dish for the original batch.
  2. Put the chopped tart apples, blueberries and pitted cherries in a large bowl. Plain frozen blueberries and cherries can go in without thawing. Check the cherries for any missed pits.
  3. Mix the cinnamon, ginger, nutmeg, cloves and mineral salt in the smaller bowl. Add to the fruit with the honey listed under Fruit Layer and the lemon and orange zests and juices. Stir until coated.
  4. Spread the fruit mixture evenly in the baking dish.
  5. In the smaller bowl, cut the solid coconut oil into the prepared, finely chopped walnuts until no large oil pieces remain. Stir in the honey listed under Walnut Topping. The coated pieces form loose, sticky clusters.
  6. Scatter small clusters over the fruit, leaving a few exposed spaces where you can see the filling bubble.
  7. Begin checking at about thirty minutes. Look for bubbling fruit juices and lightly golden walnuts, then test an apple piece with a fork or small knife; the flesh should yield easily. Continue baking if firm. If the topping darkens before the fruit is ready, loosely shield with oven-safe parchment, kept clear of heating elements.
  8. Set the dish on a cooling rack for ten minutes. Spoon into bowls with some of the fruit juices and serve warm.

Notes

At 1×: four cups fruit, two cups tart apples plus one cup each blueberries and pitted cherries. Use the full lemon and orange zests and juices. The batch makes about six servings in one 11 × 7-inch dish.
Honey: four tablespoons go into the fruit, two tablespoons into the topping, six tablespoons altogether at 1×. At 2×, use eight tablespoons in the fruit and four in the topping. Both portions bake in the oven.
Walnuts: prepare and fully dry the nuts ahead. Finely chop the finished walnut pieces, then measure one cup at 1×. Their soaking/drying preparation is separate from this dessert. Use the linked prepared-walnut recipe; keep the nuts as small pieces for this topping.
Timing: allow about fifteen minutes assembly with walnuts ready, an initial thirty-minute bake estimate and ten minutes cooling, fifty-five minutes overall. Begin checking at thirty minutes and continue as needed until apples are tender, filling bubbles and walnuts are lightly golden. Actual baking can take longer.
Topping: cut solid coconut oil into the chopped walnuts until no large oil pieces remain, then stir in the topping honey. Scatter loose, sticky clusters. Shield a darkening top with oven-safe parchment while the fruit finishes; keep the paper clear of heating elements.
Full GAPS: use after fruit and prepared nuts are introduced and tolerated, with diarrhea and abdominal pain cleared. This is an occasional fruit dessert. Contains walnuts; no dairy or egg ingredient.
Doubling: all fourteen ingredient amounts double. Use two original-size dishes and divide fruit/topping between them. Bake in batches if the oven would be crowded. Keep 350°F and judge each dish by tenderness and bubbling; cooking time does not automatically double.
Leftovers: promptly refrigerate in shallow covered containers within two hours, or one hour above 90°F. Keep at 40°F or below and use within three to four days. The topping may soften as it sits with fruit juices.

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