Apple-Blueberry Crisp Recipe

A Apple Blueberry Crisp recipe from the Dana-Farber Cancer Institute.

This recipe is provided by the Dana-Farber Cancer Institute’s new app: “”Ask the Nutritionist: Recipes for Fighting Cancer”.

Ingredients:

• 2 cups blueberries, fresh or frozen

• 3 apples (whatever is in season), peeled

• 1 tablespoon lime juice or the juice from half a lime

• 1 teaspoon cinnamon

• 1/4 cup brown sugar

• 1/2 cup flour

• 1/4 cup oats

• 1/2 cup chopped pecans

• 3/4 teaspoon pumpkin pie spice

• 1/2 teaspoon ground ginger

• 1/3 cup butter (or coconut oil), melted

Directions:

1. Preheat oven to 375 degrees.
2. Peel and dice the apples into 1/2″ cubes. Place them in a medium bowl and toss with lime juice.
3. Add the blueberries and fold until combined.
4. Pour into a pie dish or 8 X 8 baking dish. Sprinkle with the cinnamon.
5. In a small bowl mix the brown sugar, flour, oats, pecans, pumpkin pie spice, and ginger. Pour in the butter and mix with a fork until the mixture resembles crumbles.
6. Spread the crumble topping on top of the fruit. If you would like, top with a few more pecans.
7. Place in the oven and bake for 30 minutes or until the top is browned and the filling is bubbly.
8. Allow to cool slightly.

Yield:

8 servings

Source:

Allison Mars is a senior in the dietetics program at Boston University and a volunteer at Dana-Farber. She is looking forward to a career as a clinical RD and loves cooking and sharing healthy food with everyone.

Download the Dana-Farber Cancer Institute’s free app It’s available by going to Google Play or Itunes