Monday, March 06, 2006

apple-blueberry crumble

Although I baked this tonight, it will be served at Thursday's late staff meeting . . .

APPLE-BLUEBERRY CRUMBLE (adapted from Betty Crocker's Apple Crisp)
one 9X13 pan, at least 16 servings

1. Preheat your oven to 375.
2. Peel and slice 7 small Granny Smith apples. (About 8 cups total.) Chuck these in a greased 9x13 baking dish. Top the apples with 2 cups (one bag) of frozen blueberries. Hang on to this.
3. Combine 1 cup whole wheat pastry flour, 1 1/3 cups natural granulated sugar (this seems like a lot . . . I'll let you know if it's too sweet, but I didn't want to fuss with the recipe too much, since it's for a crowd,) 1/3 cup ground flaxseed, 1 1/2 teaspoons ground cinnamon, and 1 1/2 teaspoons ground nutmeg. Cut in 1 stick (8 tablespoons, 1/2 cup,) nonhydrogenated margarine. Stir in 1 cup rolled oats.
4. Sprinkle this mixture evenly over the apples and blueberries. Bake for at least 45 minutes, or until the crumble is bubbly and golden brown. Serve warm or at room temperature, with your favorite vanilla frozen dessert if you'd like.

1 comment:

Catherine Weber said...

It is way too sweet. I'd cut the sugar down at least to a cup, if not less. (I think the blueberries added a lot of extra natural sweetness, which Granny Smith's don't necessarily have on their own.)