Blueberry Apple Crisp

I’m just in it for the crust

Blueberry Apple Crisp

A baker I am not. But once in a blue moon I get a hair in my ass to measure. Recently I cleaned out my fridge and had some apples and blueberries that were on their last leg so I decided to make a crisp. Making anything I can just throw in a bowl and mix is my kind of baking. And like any pie or crisp, the best part is obvi the crust so I doubled up on the oats. I also don’t like anything overly sweet so I took it easy on the sugars but you can always add more. But, IMO, this was perfect.

serves 8

INGREDIENTS

Filling

• 3-4 apples, peeled and cut into 1-inch pieces (or whatever)

• 1-2 cups blueberries

• 1/2 monk fruit sugar (or granulated sugar)

• 2 tbsp arrowroot powder (or cornstarch)

• 1 tsp cinnamon

• 1 tbsp freshly squeezed lemon (about 1/2 large lemon)

Crust topping:

• 2 cups gluten free oats

• 1 cup oat, almond or all-purpose flour

• 1/2 cup coconut sugar (or brown sugar)

• 1/2 tsp salt

• 12 tbsp butter (melted and cooled)

• 1 tsp organic vanilla extract

INSTRUCTIONS

• Preheat oven to 350 degrees and coat a 9-inch square dish (or whatever you have) with butter or avocado oil spray

• While the oven preheats, make the filling. Whisk the monk fruit sugar and arrowroot powder in a large bowl to break up any lumps. Add the apples, blueberries and lemon juice and toss gently to coat. Layer evenly in the baking dish

• Make the crisp topping. Place the oats, flour, coconut sugar, and salt in the same bowl you made the filling and stir until combined. Drizzle te butter and vanilla over the oat mixture and stir to combine.

• Scatter the topping evenly over the fruit mixture - you can keep it lumpy or spread it out, whatever you prefer.

• Bake for 50-60 minutes and the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch.

• Let cool for at least 15 minutes before serving.

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.