21 Jun 2016 Blueberry Burst Fruit Crisp
Fruit dessert or chocolate dessert….? I’m the fruit person over chocolate any day. I made this fruit crisp for parsha class this morning – and served it fresh out of the oven, still warm – and the women enjoyed it very much. Hence, I am sharing the recipe with you. Quick to throw together, on the healthier side, and of course – delicious! Meets all my criteria for a great recipe and yummy dessert 🙂
Blueberry Burst Fruit Crisp
Preheat the oven to 350*.
In a large bowl, combine: 3 c. fresh blueberries; 2 golden delicious apples, peeled and diced; 3 c. frozen whole strawberries (no need to defrost prior to baking), 1 1/2 Tbsp. corn starch, 1 tsp. lemon juice.
Toss all together to combine. Transfer the fruit mixture to a pyrex baking dish that has been lined with parchment paper.
Prepare the topping.
In another bowl, combine:
1 1/2 c. white whole wheat flour, 1 1/4 c. oats, 1 tsp. cinnamon, 1 tsp. vanilla extract, 1/2 c. packed light brown sugar, 2 Tbsp. pure maple syrup, 1/2 c. oil.
Mix all ingredients together till crumbly. Sprinkle the topping over the fruit.
Baked, uncovered, 1 hour on 350*.
SharonPosted at 22:26h, 31 October
I prefer fresh strawberries- how many cups do you think I would need (frozen is bulkier so I don’t think it would be the same measurement thx!
Michal HorowitzPosted at 22:32h, 31 October
If you want to use fresh strawberries instead of the frozen: For 3 c. frozen whole strawberries, use 2 c. fresh, sliced strawberries instead.