Apple Blueberry Crisp
I got hooked on yummy apple crisp’s’ as a healthier swap over an often very rich apple pie. I mean, it’s hard to not like a traditional pie crust loaded with apples but the oatmeal, brown sugar and butter with a hint of cinnamon topping of this crisp is, I believe, far tastier than boring old pie crust and definitely far easier to make. And like apple pie, if you’re worried about the ‘oatmeal topping’, adding a dollop of vanilla bean ice cream seems to make anything even yummier.
Apple Blueberry Crisp Recipe
Special Note: Adding the grated fresh lemon rind (none of the pith) really bumps up the flavours in this crisp.
Ingredients:
3/4c granulated sugar
1/4c all-purpose flour
grated rind one lemon
6c sliced peeled apples (about 6)
2c frozen blueberries (or other frozen berries on hand)
11/2c quick-cooking rolled oats
3/4c packed brown sugar
1/4c whole wheat flour (can substitute all-purpose white flour)
2tsp cinnamon
1/4c butter, melted
Instructions:
Preheat oven to 375 degrees.
In a large bowl, stir together sugar, flour and lemon rind. Add apples and blueberries. Stir gently to mix. Spoon into oven proof baking dish.
Topping: In a small bowl, stir together oats, sugar, flour and cinnamon. Drizzle with melted butter and toss to mix. Spoon over fruit.
Bake for about 40 minutes or until bubbling and top is golden brown. (Poke with a fork to see if apples have softened) Note: If top is getting too brown and apples aren’t cooked enough, cover loosely with aluminum foil to prevent top from burning.
Enjoy warm served plain or with a dollop of ice cream.
Store leftovers in fridge and enjoy cooled.
