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A delicious apple and blueberry filling
is topped with an oat crumb topping sweetened with pure maple
syrup.
Maple-Blueberry Crisp
- 5 cups baking apples, peeled, sliced (4
medium apples)
12 ounces blueberries, frozen (or 2 1/2 cups)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
Topping:
1/2 cup brown sugar, packed
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon ground cinnamon
1/3 cup maple syrup
1 tablespoon butter, melted
- In large, bowl, toss together apples,
blueberries, granulated sugar, flour, lemon juice and cinnamon;
spread in a greased 2-quart oblong baking dish.
- In bowl, combine brown sugar, flour, rolled
oats and cinnamon. Pour in maple syrup and butter; toss until
moistened. Sprinkle over fruit.
- Bake in 350°F (175°C) oven for
45 minutes or until golden and fruit is fork-tender. Let cool
on rack for 15 minutes.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle
White, a division of Cargill, Incorporated. Used with permission.
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