Crisp and crumbles are a great way to celebrate summer. Bring this dish to a picnic or BBQ and you’ll be sure to make new friends.
Crisp:
1 1/4 cups
(310 ml) quick-cooking rolled oats
1/4 cup
(60 ml) brown sugar
1/4 cup
(60 ml) unbleached all-purpose flour
6 tbsp
(90 ml) non-hydrogenated margarine, melted
Filling:
1/2 cup
(125 ml) brown sugar
4 tsp
(20 ml) cornstarch
4 cups
fresh or frozen blueberries (not thawed)
2 cups
(500 ml) grated or chopped apples
1 tbsp
(15 ml) margarine, melted
1 tbsp
(15 ml) lemon juice
- With the rack in the middle position, preheat the oven to 350 °F.
- In a bowl, combine the dry ingredients. Add the butter and stir until the mixture is just moistened. Set aside.
- In a 20-cm (8-inch) square baking dish, combine the brown sugar and cornstarch. Add the fruits and lemon juice and toss to combine. Top with the crisp mixture and bake for 55 minutes to 1 hour or until the crisp is golden brown. Serve warm or cold.
Servings per recipe: 8
Serving size: 1/2 cup cooked fruit, 1/4 cup crumble
1 fruit, 2 starch
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
