Treat your family to healthier desserts, like this apple and blueberry crisp topped with a crisp oat crumble and sweetened with pure maple syrup.
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
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
- For Filling: In large, bowl, toss together apples, blueberries, granulated sugar, flour, lemon juice and cinnamon; spread in a greased 2-quart oblong baking dish.
- For Topping: In bowl, combine brown sugar, flour, rolled oats and cinnamon. Pour in maple syrup and butter; toss until moistened. Sprinkle over fruit.
- Bake in a preheated oven at 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.