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Apple and Blueberry Crisp

Renal Diet Nutrient Analysis

  • Servings per recipe: 8
  • Serving size: 1/2 cup cooked fruit, 1/4 cup crumble

Nutrient Analysis

  • Calories: 318
  • Protein: 3.3g
  • Carbohydrates: 52g
  • Fibre: 4g
  • Total Fat: 12g
  • Sodium: 148mg
  • Phosphorus: 93mg
  • Potassium: 196mg

Renal and Diabetic Exchanges

1 fruit, 2 starch


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 tablespoons (90 ml) non-hydrogenated margarine, melted

1/2 cup (125 ml) brown sugar
4 teaspoons (20 ml) cornstarch
4 cups fresh or frozen blueberries (not thawed)
2 cups (500 ml) grated or chopped apples
1 tablespoon (15 ml) margarine, melted
1 tablespoon (15 ml) lemon juice


  1. With the rack in the middle position, preheat the oven to 350 °F.
  2. In a bowl, combine the dry ingredients. Add the butter and stir until the mixture is just moistened. Set aside.
  3. 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.
Apple and Blueberry Crisp, 2.5 out of 5 based on 47 ratings