Apple and Blueberry Crisp, the healthier version
Preparation
30 MIN
Cooking
50 MIN
Servings
6

Apple and Blueberry Crisp, the healthier version

Ingredients

    Crisp

  • 1/2 cup (125 ml) ground almonds
  • 1/2 cup (125 ml) wheat bran
  • 1/2 cup (125 ml) quick-cooking rolled oats
  • 1/4 cup (60 ml) brown sugar
  • 1/4 cup (60 ml) unbleached all-purpose flour
  • 1/2 teaspoon (2.5 ml) baking powder
  • 3 tablespoons (45 ml) unsweetened applesauce
  • 2 tablespoons (30 ml) unsalted butter, melted

    Filling

  • 1/4 cup (60 ml) brown sugar
  • 4 teaspoons (20 ml) cornstarch
  • 4 cups (1 litre) fresh or frozen blueberries (not thawed)
  • 2 cups (500 ml) unpeeled, grated Cortland apples (2 large apples)
  • 1 tablespoon (15 ml) lemon juice

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Crisp

  1. In a bowl, combine the dry ingredients. Add the applesauce and butter and stir until the mixture is just moistened. Set aside.

Filling

  1. In a 20-cm (8-inch) square baking dish with a 2 litres (8 cups) capacity, combine the brown sugar and cornstarch. Add the fruit and lemon juice and toss to combine. Top with the crisp mixture and bake for about 50 minutes or until the crisp is golden brown. Serve warm or cold.