Berry-Apple Fruit Crisp
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 lb frozen blueberries
- 1 lb mcintosh apple, cored, cut into 3/4-inch pieces, about 3 apples
- 1⁄2 cup dried sweetened cranberries
- 1 1⁄3 cups all-purpose flour
- 1 cup packed light brown sugar
- 1⁄2 cup old fashioned oats
- 1⁄2 cup chopped walnuts or 1/2 cup chopped almonds
- 4 tablespoons butter, melted
- 2 tablespoons ground flax seeds
- 2 tablespoons water
- 2 tablespoons confectioners' sugar
directions
- Preheat oven to 325 degrees. Coat 1-1/2-quart baking dish with cooking spray. In bowl, toss blueberries, apples, cranberries, 1/3 cup flour and 1/3 cup brown sugar. Let stand, stirring occasionally, until sugar and flour have dissolved, 15 minutes. Transfer to baking dish.
- In bowl, combine remaining 1 cup flour and 2/3 cup brown sugar with oats, walnuts, butter, flaxseed and water; stir until large crumbs form. Sprinkle crumb mixture over fruit mixture. Bake 1 hour or until fruit is bubbly and tender and crumbs are golden brown. Let stand 15 minutes. Sprinkle with confectioners' sugar.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!