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Apple Blueberry Crisp
Serves 8.
You can make this delightful dessert gluten-free by using gluten-free flour and oats. Try serving with vanilla ice cream or frozen yogurt.
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Ingredients
Topping:
- 1 1/2 cups (350 mL) rolled oats
- 1/2 cup (125 mL) walnuts, finely chopped
- 1/3 cup (80 mL) turbinado, sucanat, or palm sugar
- 1/3 cup (80 mL) whole wheat flour
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) cardamom
- 5 Tbsp (75 mL) organic vegetable oil
Filling:
- 2 medium-sized apples, cored and sliced thinly
- 2 cups (500 mL) frozen wild blueberries
- 1/3 cup (80 mL) pure maple syrup
- 1/2 cup (125 mL) raisins or dried currants
- 2 Tbsp (30 mL) whole wheat flour
- Juice from 1/2 lemon
- 1 Tbsp (15 mL) minced fresh ginger
Nutrition
Per serving:
- calories 348
- protein 5g
-
fat
15g
- saturated fat 1g
- trans fat 0g
- carbohydrates 53g
- fibre 5g
- sodium 7mg
Directions
01
Preheat oven to 350 F (180 C). Combine oats, walnuts, sugar, flour, cinnamon, and cardamom in medium bowl. Drizzle with oil and stir until evenly moist. Add more oil if necessary.
02
In separate bowl, combine fruit, maple syrup, raisins, flour, lemon juice, and ginger, and mix well. Transfer fruit mixture to lightly greased 9 x 9 in (23 x 23 cm) cake pan or cast iron skillet and spread out evenly. Spread oat topping over fruit mixture.
03
Bake until topping is golden, about 50 minutes. Let cool for 10 minutes before slicing.
