Crisp and crumbles are a great way to celebrate summer. Bring this dish to a picnic or BBQ and you’ll be sure to make new friends.
Crisp:
1 1/4 cups
(310 ml) quick-cooking rolled oats
1/4 cup
(60 ml) brown sugar
1/4 cup
(60 ml) unbleached all-purpose flour
6 tbsp
(90 ml) non-hydrogenated margarine, melted
Filling:
1/2 cup
(125 ml) brown sugar
4 tsp
(20 ml) cornstarch
4 cups
fresh or frozen blueberries (not thawed)
2 cups
(500 ml) grated or chopped apples
1 tbsp
(15 ml) margarine, melted
1 tbsp
(15 ml) lemon juice
- With the rack in the middle position, preheat the oven to 350 °F.
- In a bowl, combine the dry ingredients. Add the butter and stir until the mixture is just moistened. Set aside.
- In a 20-cm (8-inch) square baking dish, combine the brown sugar and cornstarch. Add the fruits and lemon juice and toss to combine. Top with the crisp mixture and bake for 55 minutes to 1 hour or until the crisp is golden brown. Serve warm or cold.
- Calories: 2304 KCal
- Protein: 24 g
- Carbohydrates: 344 g
- Fibre: 32 g
- Total Fat: 88 g
- Sodium: 720 mg
- Phosphorus: 744 mg
- Potassium: 1400 mg
