This is a delicious, nutritious fruit dessert that will please any crowd. It’s based on a recipe in The Moosewood Restaurant Cooking for Health. I have several Moosewood cookbooks sitting on my kitchen shelf, and they’ve inspired some of my favorite recipes over the years.
I swapped out the refined sugar and oil in their recipe to make this into a real food fruit crisp. If you don’t have apples or blueberries on hand, you can substitute other fruit for the filling. This crisp is gluten-free and dairy-free, unless you top it with whipped cream or ice cream. I won’t blame you if you do, but it’s also great plain.
Blueberry Apple Crisp
$.99 per serving
Ingredients
Filling Ingredients
- 4 medium apples peeled and sliced
- 4 cups blueberries fresh or frozen
- 1 tsp cinnamon
- 1 tbs flour (whole wheat or gluten-free)
- 1/2 cup maple syrup
Topping Ingredients
- 1 cup rolled oats
- 1 cup whole grain cornmeal
- 1 cup almond meal or other finely chopped nuts
- 1/4 cup shredded coconut
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup coconut oil
Instructions
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Preheat the oven to 375 degrees.
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Prepare the fruit and put it in a large bowl. Add the remaining filling ingredients and stir to coat.
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Place the filling in a 9 x 13 inch pan and bake for 30 minutes.
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Meanwhile, prepare the crisp topping by mixing together all the topping ingredients in the large bowl that has been vacated by the filling ingredients.
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After the filling has been in the oven for 30 minutes, remove the pan from the oven. Cover the fruit evenly with the crisp topping and return the pan to the oven.
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Bake for another 20 minutes or until the topping begins to brown.
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Cool on a wire rack.
Blueberry Apple Crisp Price Breakdown
This recipe costs a total of $11.92 to make, or $.99 per serving. This is more expensive than most of my snacks and desserts, but it’s a delicious treat full of fruit and other healthy ingredients.
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