Lunch: Crumb-Topped Apple Raspberry Tarts Recipe

This recipe includes superfoods such as:

Cinnamon

Health benefits of Crumb-Topped Apple Raspberry Tarts Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup fresh or frozen unsweetened raspberries
3/4 cup halved thinly sliced peeled tart apple
1/4 cup sugar
1 tablespoon quick-cooking tapioca
Dash to 1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 sheet refrigerated pie pastry
2 teaspoons butter, melted

Instructions

In a bowl, combine the raspberries and apple. In a small bowl, combine the sugar, tapioca, cinnamon and nutmeg. Sprinkle over apple mixture; gently toss to coat evenly. Let stand for 15 minutes.
Divide pie pastry in half and roll each half into a 7-in. circle. Transfer pastry to two ungreased 4-in. fluted tart pans with removal bottoms. Trim pastry even with edge. Spoon raspberry mixture into pastry shells. Drizzle with melted butter.
For topping, in a bowl, combine flour and brown sugar. Cut in butter until crumbly. Sprinkle over raspberry mixture. Bake at 375 ° for 35-40 minutes or until bubbly.

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