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Categories:
filling sour apples mixed berries lemon sugar whole wheat flour topping rolled oats whole wheat flour walnuts butter brown sugar cinnamon olive oil
Viewed: 28 - Published at: 6 years agoIngredients
- Filling
- 3 Granny Smith or sour apples.
- 3 cups Mixed berries, (blackberries, blueberries, cherries, raspberries)
- 1 Rhubarb stalk
- 1 Lemon
- 1/2 cup Sugar
- 6 tablespoons Whole wheat flour
- Topping
- 1/2 cup Instant rolled oats
- 1/2 cup Whole wheat flour
- 1/2 cup Chopped walnuts (optional)
- 1/3 cup Butter, melted
- 1/3 cup Dark brown sugar
- 1 teaspoon Cinnamon
- 2 splashes Olive oil
Method
- Preheat oven to 350 degrees.
- Filling: butter a 8x 8-inch baking dish. Cut your apples into quarter slices, and toss in 4 tablespoons of whole wheat flour, and place as base layer in the pan. On top of the apples, place your chopped rhubarb. Next zest and juice your lemon, spreading evenly over the dish. Top with berries, do not thaw if using frozen. Lastly sprinkle with sugar and remaining flour.
- For topping: combine all ingredients until crumbly.
- Sprinkle the topping evenly over your fruit. Bake until fruit is soft and bubbly, and your crisp is browned, about 35 to 40 minutes. Serve warm.
- Optional: serve with a side of vanilla ice cream, whipped cream, or fresh alternative of vanilla greek yogurt.
