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Apple-Berry Crisp with Maple Crunch Recipe
By
Sarah Phillips
Makes 9 Servings |
At first glance, this looks like an easy
dessert to whip up for a family supper. And it is! But my son Tom, my son,
loves the leftovers for breakfast, and sometimes on a weekend, I'll serve
it to everyone instead of plain old granola and fruit. For dessert, serve
it with frozen yogurt, but for breakfast, regular yogurt is perfect. The
crunchy oatmeal topping is absolutely irresistible. |
 | Nonstick canola oil spray
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| 6 medium Golden Delicious
apples, peeled, cored, and
cut into 1/2-inch wedges |
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| 1 cup fresh or frozen (do not thaw)
blueberries or raspberries |
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| 1 cup unsweetened applesauce
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| 1-1/2 cups quick-cooking oatmeal
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| 1/3 cup plus 1 tablespoon pure
maple syrup, preferably grade B
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| 1/3 cup plus 1 tablespoon unbleached
all-purpose flour
(spoon into measuring cup and level top, then measure 1 level tablespoon)
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| 3 tablespoons fresh lemon juice
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| 1 1/2 tablespoons canola oil
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| 1 1/2 teaspoons vanilla extract
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| 1 teaspoon ground cinnamon
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| 1/8 teaspoon ground nutmeg
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| 1 tablespoon sugar
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1. Position a rack in the center of the oven
and preheat to 350 degrees F. Generously spray a 9 X 13-inch ovenproof glass
baking pan with oil.
2. Place the apples and blueberries in the
prepared pan and spread with the applesauce. In a medium bowl, stir the oatmeal,
syrup, flour, lemon juice, oil, vanilla, cinnamon, and nutmeg until well
combined. Crumble the mixture over the fruit and sprinkle with the sugar.
3. Bake until the apples are tender and the
topping is browned, about 45 minutes. Serve hot or warm.
Nutritional Analysis:
Per serving: About 206 calories (6 percent from
protein; 80 percent from carbohydrates; 15 percent from fat), 3 grams protein,
43 grams carbohydrates, 4 grams fat (less than 1 gram saturated far), 0
milligrams cholesterol, 16 milligrams sodium
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday,
1999
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