What's the best way to welcome fall? A delicious dessert filled with apples, of course.
This Apple Blueberry Crisp from The Calories In, Calories Out Cookbook: 200 Everyday Recipes That Take the Guesswork Out of Counting Calories — Plus, the Exercise It Takes to Burn Them Off will satisfy your sweet tooth and make you feel all warm and cozy in the cooler weather.
While this recipe makes a crisp, it can easily be turned into a crumble. A crisp is fruit topped with a mixture of butter, sugar, flour and, usually, nuts, then baked until the fruit is bubbly. A crumble is the same thing, plus oatmeal. If you’d like to turn this crisp into a crumble, add 1/2 cup (50 g) old-fashioned rolled oats or 1 cup (100 g) low-fat granola without raisins or other dried fruit to the topping in Step 3.
This crisp can be made in a 9-inch (23 cm) baking dish as it is here, but it is lovely baked in individual ovenproof molds or ramekins. You will need to adjust the baking time if you use smaller molds; bake for about 30 minutes, or until the apples are tender when pierced with the tip of a knife and the juices are bubbling. Top with low-fat or nonfat frozen yogurt, if desired. The blueberries can be replaced with an equal amount of your favorite berries.
One of my testers commented that the berry and apple combination was heavenly. Her husband wanted more of the topping, but it’s not a such good idea if you’re tracking calories. This crisp is best eaten on the same day it’s made, ideally warm from the oven.
Protein: 3 g; Carbohydrates: 56 g; Fat: 12 g; Fiber: 6 g; Sodium: 5 mg; Carb Choices: 3.; Diabetic Exchange: 3 Starch, 2 Fat
Walk: 80 minutes; Jog: 38 minutes
Walk: 67 minutes; Jog: 32 minutes
Skip the walnuts in the topping and save 48 calories and almost 5 grams of fat per serving.
About 3 pounds (1.5 kg) Granny Smith apples, peeled, cored and sliced (7 to 8 cups/about 2 liters)
½ cup (115 g) granulated sugar
1½ teaspoons ground cinnamon
1 teaspoon vanilla extract
3 tablespoons unbleached all-purpose flour
1½ cups (225 g) fresh blueberries
½ cup (65 g) unbleached all-purpose flour
1/3 cup (60 g) packed brown sugar
5 tablespoons (75 g) chilled unsalted butter, cut into pieces
½ cup (50 g) chopped walnuts, optional
Center an oven rack and preheat the oven to 375°F (190°C). Have ready a 9-inch (23 cm) ungreased baking dish; any shape, square, round or oval, will do.
To make the filling, combine all of the ingredients except the blueberries in a bowl and mix until well blended. Transfer half of the filling to the baking dish. Scatter evenly with the blueberries, then carefully spread the remaining filling over the blueberries. Set aside.
To make the topping, combine all of the ingredients except the walnuts in a bowl and quickly mix, using a pastry blender or your fingers, to the consistency of coarse cornmeal. Add the walnuts, mix again and refrigerate if not using immediately.
Distribute the topping evenly over the filling. Bake for about 45 minutes, or until the apples are tender when pierced with the tip of a knife and the juices are bubbling. Remove the crisp from the oven and allow to cool slightly before serving.
Recipe from "The Calories In, Calories Out Cookbook: 200 Everyday Recipes That Take the Guesswork Out of Counting Calories — Plus , the Exercise It Takes to Burn Them Off," copyright © Catherine Jones and Elaine Trujillo, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.