My sister Liz makes the BEST Apple-Blueberry Crisp! She brought one
to our 4th of July celebration. As I was eating and almost finished, I
all of a sudden remembered that we were having dessert, and I
was HAPPY! Oh, yeah, dessert today! Glad I have room for it, guess I
won't have that second helping of dinner. Save room for DESSERT!
This recipe is great as it could actually qualify as "macro,"
though it is baked, which is an "occasional" macro thing. The
sweeteners are apple juice, the fruit in the recipe and a little brown
rice syrup. There are a few versions of this recipe in various
cookbooks, but this is the one Liz and I use.
Apple -Blueberry Crisp
1 quart Maine blueberries
4 cups apple juice
6 Tbsp arrowroot
2 tsp vanilla
pinch sea salt
3 cups oats
2 cups barley flour
3/4 cup corn oil or sunflower oil
3/4 cup rice syrup
1 cup chopped walnuts or pecans (we use pecans)
1/4 tsp. sea salt
1/4 tsp. cinnamon
Slice apples and place them in a 9x12 baking pan with
blueberries. Heat apple juice. Add dissolved arrowroot (can dissolve
in some of the cold apple juice). Bring to boil and let simmer. Turn
off heat and add vanilla.
Dry roast the oats and barley flour. Heat oil and
syrup together. Pour oil and syrup over flour mixture. Add
nuts and cinnamon. Pour apple juice mixture over apples and
blueberries. Cover with topping-oat mixture and bake in preheated 350F
oven for 40 minutes. Cover for the first 30
This is one of my favorites. I've even had it in place of a birthday cake. Enjoy!