July 20, 2011

Blueberry Apple Crisp

I had blueberries to get rid of, but not enough to make an all-blueberry dish. Behold, a recipe I made based on this fruit crumble idea.

Blueberry Apple Crisp

In a greased 9x9 dish, toss the following until coated:
  • one pint package of blueberries 
  • two small apples or one large apple, chopped (I didn't peel mine, to keep the pectin and nutrients)
  • juice of half a lemon (1 1/2 Tablespoons)
Add the following to the fruit and toss again until coated:
  • 1 Tablespoon brown sugar 
  • 1 Tablespoon flour
In a separate bowl, combine:
  • 1 cup rolled oats
  • 1/2 cup flour (I used whole wheat)
  • 1/4 cup sugar (I used brown). This is very little sugar for the whole dish, and will make it just sweet enough to bring out the flavors of the fruit and the topping. Add more sugar to taste.
  • 1/2 cup raw nuts (I used walnuts)
  • 1 teaspoon vanilla extract
  • dash of nutmeg
  • 2 dashes of cinnamon
  • pinch of salt
Drizzle canola oil (it took me about 6 Tablespoons) into the dry mixture while stirring, and combine until crumbly. Distribute the mixture evenly on top of the fruit and bake at 400F until the fruit is bubbly and the crumble topping is brown and crisp (about 45 minutes).

How do you like to use extra blueberries?

Vegan on a Shoestring

1 comment:

  1. I love fruit crumbles! So perfect for summer!