UnlockFood.ca
Français

Best-Ever Apple Berry Crisp

Makes 8 Servings

Preparation Time: 15 min
Cooking Time: 50 min

Apples and blueberries are the stars in this irresistible recipe. Enjoy it warm on its own or with a small dollop of yogurt. Perfect for dessert or as a snack with a glass of milk or fortified soy beverage.

Ingredients

4  apples, cored and chopped 600 g
2 cups frozen or fresh blueberries 500 mL
1/4 cup packed brown sugar 60 mL
2 tbsp all purpose flour 30 mL
1 tsp vanilla 5 mL
1 cup large flake oats 250 mL
1/2 cup all purpose flour 125 mL
1/3 cup wheat bran 75 mL
3 tbsp packed brown sugar 45 mL
1/2 tsp ground cinnamon 2 mL
3 tbsp soft non-hydrogenated margarine, melted 45 mL

Instructions

Step 1
In a large bowl, combine apples, blueberries, sugar, flour and vanilla until coated. Spread into a 8 inch (20 cm) square baking dish; set aside.

Step 2
Topping: In another bowl, combine oats, flour, wheat bran, sugar and cinnamon. Drizzle with melted margarine and using a fork, toss to coat oat mixture. Sprinkle over top of fruit mixture.

Step 3
Bake in preheated 350°F (180°C) oven for about 50 minutes or until apples are tender and top is golden. Let cool slightly before serving.

Tips

This is a fun and delicious recipe for the whole family to make. Little chefs can stir the topping ingredients together. Older kids can slice the apples. 
 
Feeling adventurous? Change the fruit to make different crisps. Instead of apple and blueberry, try pears and raspberries. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 238
9%
Fat / Lipides 6 g
Saturated / saturés 1 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 0 mg
2%
Sodium / Sodium 47 mg
15%
Carbohydrates / Glucides 45 g
19%
Fiber / Fibres 5 g
Sugars / Sucres 22 g
Protein Protéines 4 g
Vitamin A / Vitamine A
6%
Vitamin C / Vitamine C
3%
Calcium / Calcium
12%
Iron / Fer
© All rights reserved. Health Canada and Heart and Stroke Foundation of Canada, 2014. Reproduced with permission from the Minister of Health, 2014. Recipe was developed by Emily Richards, P.H. Ec.

My Grandma’s Beet Soup

Grilled Lentil Zucchini