Upside Down Fruit Crisp

Submitted by Chef mariajane

"Fresh apples and blueberries are sandwiched between a heavenly cinnamon oat crumble - so quick to make and enjoy warm right from the oven."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 9

ingredients

• 2 cups Robin Hood oats or 2 cups Old mill oats
• 1 cup Robin Hood Nutri Flour Blend
• 1⁄2 cup chopped pecans
• 1⁄4 cup brown sugar, packed
• 1⁄4 cup butter, melted
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ground ginger
• 1 (300 ml) can eagle brand sweetened condensed milk, divided

• FRUIT FILLING

• 2 mcintosh apples, peeled, cored and thinly sliced (about 2 cups)
• 1 cup blueberries
• 1⁄4 cup crystallized ginger, chopped
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

directions

1. Preheat oven to 350°F Spray a 9x9-9-inch baking dish with nonstick vegetable spray or line with parchment paper.
2. CRUST: Combine first 7 ingredients in a large bowl. Add 1/2 cup sweetened condensed milk. Mix well; reserve.
3. FILLING: combine remaining sweetened condensed milk, apples, blueberries, ginger, lemon zest and vanila extract.
4. Reserve 1 1/2 cup crust mixture. Place remaining mixture in bottom of baking dish. Place fruit on top. Sprinkle reserved crust mixture over fruit.
5. Bake in preheated oven for 35-40 minutes, or until apples are tender. Place foil over the top if crust starts to brown. Serve warm or room temperature with a scoop of vanilla ice cream or frozen yogurt.