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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Fresh apples and blueberries are sandwiched between a heavenly cinnamon oat crumble - so quick to make and enjoy warm right from the oven. Ingredients:
2 cups robin hood oats or 2 cups old mill oats |
1 cup robin hood nutri flour blend |
1/2 cup chopped pecans |
1/4 cup brown sugar, packed |
1/4 cup butter, melted |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1 (300 ml) can eagle brand sweetened condensed milk, divided |
2 mcintosh apples, peeled, cored and thinly sliced (about 2 cups) |
1 cup blueberries |
1/4 cup crystallized ginger, chopped |
1 tablespoon lemon zest |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F Spray a 9x9-9-inch baking dish with nonstick vegetable spray or line with parchment paper.
2. CRUST: Combine first 7 ingredients in a large bowl. Add 1/2 cup sweetened condensed milk. Mix well; reserve.
3. FILLING: combine remaining sweetened condensed milk, apples, blueberries, ginger, lemon zest and vanila extract.
4. Reserve 1 1/2 cup crust mixture. Place remaining mixture in bottom of baking dish. Place fruit on top. Sprinkle reserved crust mixture over fruit.
5. Bake in preheated oven for 35-40 minutes, or until apples are tender. Place foil over the top if crust starts to brown. Serve warm or room temperature with a scoop of vanilla ice cream or frozen yogurt.
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