Appleberry crisp

If you enjoy apple or berry crisp, you’ll love this appleberry combination that uses both apples and blueberries. This recipe uses a small amount of sugar that can be replaced with local honey.

Prep Time:
15 min

Cook Time:
30-35 min

Calories:
120

Serving Size:
1/2 cup (125 mL)

Ingredients

4 medium sized apples, peeled and diced
2 cups (500 mL) fresh or frozen blueberries
2 Tbsp (30 mL) brown sugar, divided
1 tsp (5 mL) vanilla extract
1 Tbsp (15 mL) cornstarch
3/4 cup (175 mL) rolled oats
1 Tbsp (15 mL) wheat germ
1 Tbsp (15 mL) canola oil
1/4 tsp (1 mL) cinnamon

Instructions

Preheat oven to 350°F (180°C).
In a large mixing bowl, combine apples, blueberries, half the brown sugar, vanilla, and cornstarch. Place mixture into a 2 quart (2 L) baking dish.
In a second bowl, combine rolled oats, wheat germ, canola oil, cinnamon, and remaining brown sugar. Sprinkle crumb mixture over fruit.
Bake for 30 to 35 minutes or until fruit is bubbly. Remove from oven.

Nutritional Information Per 1/2 cup
Amount	% Daily Value
Calories 120
Fat 2 g	3 %
Saturated + Trans 0 g	0 %
Cholesterol 0 mg
Sodium 0 mg	0 %
Carbohydrate 25 g	8 %
Fibre 4 g	16 %
Sugars 15 g
Protein 2 g

Pear-rhubarb breakfast crisp

This hearty breakfast bake highlights in-season Anjous in a more healthful take on warm fruit crisp, with a crunchy, granola-like topping. It’s positively delicious with a big spoonful of creamy Greek yogurt.

See recipe