When you have a Business
in Blue Jeans, you have the time and flexibility built
into your schedule, so you can do fun things like baking
your own bread! Here's my new favorite dessert -- a blueberry-apple
crisp that is yummy AND diet-friendly!
This recipe comes from The
Best of Cooking Light, a great compilation cookbook
from the publishers of Cooking Light Magazine. But this
dessert tastes anything but light. You'll find this cookbook
in the Business
in Blue Jeans Bookstore listed in the "Just Good
Stuff" section.
I've written the recipe using
the variations I used. You can use all blueberries, and
the original recipe didn't call for any nuts. I just added
'em because I thought they'd be nice. And...they are. :)
Also, you can use almost any combination of fresh berries.
Try cherries or blackberries!
 Ingredients:
4 cups fresh blueberries (btw, I bought mine at
Costco and they're exceptional!)
2 cups fresh apple, chopped into small pieces
2 Tbsp brown sugar
1 Tbsp all-purpose flour
1 Tbsp lemon juice (I used fresh-squeezed)
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3 /4 cup ground cinnamon
1 Tbsp Macadamia nuts
1 Tbsp pecan halves
4 1/2 Tbsp chilled butter or stick margarine, cut into small
pieces
2 cups vanilla low-fat frozen yogurt or ice cream
1. Preheat oven to 375 degrees
F.
2. Combine the first 4 ingredients
in a medium bowl and spoon into an 11x7-inch baking dish.
Lightly spoon 2/3 cup flour into a dry measuring cup, and
level with a knife. In a small food processor, combine 2/3
cup flour, 1/2 cup brown sugar, oats, cinnamon, nuts, and
butter. Pulse 5-6 times or until combined and resembling
coarse meal. Sprinkle over the fruit mixture. Bake at 375
degrees F for 30 minutes or until bubbly. Top each serving
with 1/4 cup frozen yogurt or ice cream. Yields 8 servings.
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