After years of cooking the same dishes over and over I found I needed to change our way of eating and cooking. For better health we started to incorporate more whole grains, beans and nuts into our diet. The one thing that will remain is our soup night. We love our soup.
Monday, November 1, 2010
The apples used in this recipe are Empire from Burch Farms and since the blue berry season is over I had to use frozen.
I thought I would entice you first with the finished bowl of crisp up above so hereis how it all comes together.
Here is the Recipe: Print Recipe
6 cups cored, sliced apples
½ cup blue berries
1 teaspoon ground cinnamon
juice of 1/2 lemon
⅔ cup brown sugar
5 tablespoons cold unsalted butter,, cut into bits, plus butter for greasing the pan
½ cup rolled oats
½ cup whole wheat white flour
¼ cup walnuts, chopped
dash of salt
1. Preheat oven to 400°F. Toss the fruit with half the cinnamon, the lemon juice, and 1 tablespoon of the sugar, and spread it in a lightly buttered 8-inch square baking dish.
2. Combine all the other ingredients - including the remaining cinnamon and sugar - in the container of a food processor and pulse a few times, then process a few seconds more until everything is well incorporated but not uniform. ( To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork.)
3. Spread the topping over the apples and bake 30 to 40 miutes, until the topping is browned and the apples are tender.
Serve hot, warm, or at room temperature.