Apple and Blueberry Crisp

This recipe is modified from Ricardocuisine, photo credit annahoychuk/

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.



  • 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.

Nutrient Analysis

Calories: 318 KCal

Protein: 3.3 g

Carbohydrates: 52 g

Fibre: 4 g

Total Fat: 12 g

Sodium: 148 mg

Phosphorus: 93 mg

Potassium: 196 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/2 cup cooked fruit, 1/4 cup crumble

Renal and Diabetic Exchanges

1 fruit, 2 starch

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