Apple Berry Breakfast Crisp

Not rated yet

Close Saving... Error Saving

Quick Rating

Tart apples such as Northern Spy or Ida Red are ideal for crisps and crumbles. Dark berries add a boost of beneficial phytochemicals.

Tags: Intermediate, 20 Mins, Breakfast, Brunch and Breads, Fruit, Baking, President's Choice Blue Menu, Healthy Insider’s Report 2013, Low in Saturated Fat, Good Source of Vitamins/Minerals, Plant Sterols

http://www.zehrs.ca/LCLOnline/login.jsp?courseId=4&type=details&recipeId=lclor60014&redirectOnLogin=true&redirectToBvRecipeForm=true&page=recipes.jsp
Rate & Review
Add to My Favorites
Add to Shopping List
Print

1-1/4 cups (300 mL)	quick-cooking oats
1/2 cup (125 mL)	all-purpose flour
1/4 cup (50 mL)	packed brown sugar
1/4 tsp (1 mL)	cinnamon
1/3 cup (75 mL)	PC Blue Menu Celeb Margarine with Plant Sterols
6 cups (1.5 L)	thinly sliced peeled apples
1 cup (250 mL)	blackberries
1 cup (250 mL)	blueberries
3 tbsp (45 mL)	packed brown sugar
2 tbsp (25 mL)	all-purpose flour
1/4 tsp (1 mL)	cinnamon

Preheat oven to 350F (180C). Spray 8-inch square (2 L) glass baking dish with cooking spray; set aside.
In bowl, stir together oats, ½ cup (125 mL) flour, ¼ cup (50 mL) brown sugar and cinnamon until combined. Using pastry cutter or your fingertips, cut in margarine until fine crumb consistency; set aside.
In large bowl, gently stir together apples, blackberries, blueberries, 3 tbsp (45 mL) brown sugar, 2 tbsp (25 mL) flour and cinnamon; pour into prepared baking dish, pressing down evenly with back of wooden spoon or spatula. Top evenly with oat mixture.
Bake in centre of oven for about 60 minutes or until top is browned and apples are tender when pierced with a knife. Let cool for 20 minutes before serving.

Serve with a dollop of fat-free Greek yogurt for a delicious and creamy finish.