Apple Berry Crisp     We've all heard that breakfast is the most important meal of the day. Yet many of us skip this meal or try to replace it with a prepackaged breakfast or power bar. While these bars offer a high level of convenience they also offer a high level of sugar and calories. This month's recipe is full of fiber, vitamins, antioxidants and is low in sugar. It can be enjoyed for breakfast, dessert or a midday snack. It will also stay for a few days if covered and refrigerated allowing you to make it on the weekend and enjoy it for the first few days of the work week. Apple Berry Crisp Filling: 6-8 McIntosh or Golden Delicious Apples 8 ounces fresh or frozen blueberries 1 tablespoon lemon juice Pinch of sea salt 1/4 teaspoon cinnamon Pinch of cardamom 1/2 cup apple juice mixed with 1 tablespoon arrowroot powder (this acts like corn starch) Crisp: 2 cups rolled oats 1/2 cup whole grain spelt flour 1/4 cup cold pressed coconut oil 2 tablespoon maple syrup Pinch of sea salt Pinch of cinnamon Directions Rinse apples (peeling is optional if they are organic). Quarter them, remove seeds and slice thinly. Place apples and blueberries in baking dish. Sprinkle with lemon juice, sea salt, cinnamon and cardamom and pour juice over fruit. Toss to mix. Mix crisp ingredients and crumble over fruit evenly. Press down gently; bake at 350 degrees F, for 30 to 45 minutes, until crust is crunchy and golden and apples are soft. This recipe was sourced from Fully Nourished by Marni Wasserman.