Blue Ridge Apple-Berry Crisp
Source of Recipe
"Dessert in Half the Time" by Linda West Eckhardt and Diana Collingwood Butts
Recipe Introduction
You can enjoy this crisp any time of the year because frozen blueberries work just as well as fresh.
List of Ingredients
2 large Granny Smith or other tart cooking apples
2-1/2 c. fresh or frozen blueberries, or pitted fresh or frozen sweet cherries
1/2 c. flour, divided
1/3 c. packed light brown sugar
3 tbsp. unsalted butter or margarine
1/4 c. rolled oats
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Recipe
Preheat oven to 400 degrees. Peel and core the apples. Chop them in the food processor fitted with a steel blade. Combine the apples and blueberries or cherries in an 8-inch square baking dish. Toss the apples and blueberries or cherries with 1 tablespoon of the flour.
Rinse and dry the processor bowl. Process the remaining flour, brown sugar and butter or margarine until mixed thoroughly, about 15 seconds. Add the oats, cinnamon and nutmeg. Process with 1 or 2 quick pulses, just to combine. Sprinkle the flour mixture over the fruit.
Bake on the middle rack of the oven for 30 minutes, until bubbly. Remove to rack and cool for 10 minutes. Serve warm.
Serves 6
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