Blueberry and apple crisp
20
50
8
No
Ingredients
For the crisp topping:
- 250 ml (1 cup) of oat
- 60 ml (1/4 cup) of flour
- 60 ml (1/4 cup) of sugar
- 5 ml (1 teaspoon) of cinnamon
- 60 ml (1/4 cup) of butter, in small pieces
- 60 ml (1/4 cup) of pecans or walnuts, coarsely chopped
For the filling:
- 625 ml (2 1/2 cups) of blueberries, frozen
- 1 litre (4 cups) of apples or pears, peeled and diced
- 60 ml (1/4 cup) of flour
- 60 ml (1/4 cup) of sugar
Preparation
Side-by-side mode
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Preheat oven to 375°F (190°C).
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Lightly grease a 20 cm (8 inches) baking plate.
For the crisp topping:
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In a medium‑sized bowl, mix oat, flour, sugar and cinnamon.
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Add butter and cut in using your fingertips until the mixture resembles coarse crumbs. Add pecans or walnuts.
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It’s also possible to combine dry ingredients with butter in a food processor and pulse until the mixture has a grainy texture.
For the filling:
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Mix blueberries and apples (or pears) with the sugar and flour in a large bowl.
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Pour the blueberry and apple (or pear) mixture into a prepared cooking plate. Sprinkle the topping evenly over the fruits.
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Bake for about 50 minutes or until apples (or pears) are tender and the topping is golden-brown.
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Serve hot with vanilla ice cream or frozen yogurt, if desired.
