Apple and Blueberry Crisp
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.
Source: This recipe is modified from Ricardocuisine, photo credit annahoychuk/depositphotos.com
Renal Diet Nutrient Analysis
- Servings per recipe: 8
- Serving size: 1/2 cup cooked fruit, 1/4 cup crumble
- Calories: 318
- Protein: 3.3g
- Carbohydrates: 52g
- Fibre: 4g
- Total Fat: 12g
- Sodium: 148mg
- Phosphorus: 93mg
- Potassium: 196mg
Renal and Diabetic Exchanges
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
- 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.