Black and Blue Apple Crisp With Orange-Almond Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Finding fresh berries at the store in the winter is a wonderful inspiration to me. The blueberries were plump and the blackberries looked so juicy that I knew I could pair them nicely with some apples I had. Going along with the family's love of oranges, I opted for a sauce flavored with both oranges and almond extract. Everyone raved over this, so I thought I'd share my creation. Ingredients:
5 medium fuji apples, peeled, cored, and chopped into 1/2-inch pieces (this equates out to about 2 cups, if you chose to use a different size of apples) |
2/3 cup fresh blackberries |
2/3 cup fresh blueberries |
1 cup plain yogurt |
1/4 cup orange juice, fresh squeezed (i use navel oranges) |
1 teaspoon almond extract |
1 cup fructose, divided |
1/2 cup butter |
1 cup all-purpose flour |
2/3 cup rolled oats |
1/3 cup honey |
1 teaspoon molasses |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon allspice |
Directions:
1. Combine the apples and both types of berries in a casserole dish and set aside.
2. Blend the yogurt, orange juice, almond extract, and 2/3 cup of the fructose; chill while the crisp cooks.
3. Melt the butter, then stir in the flour, oats, honey, dry spices, molasses, and the remainder of the fructose.
4. Crumble / spread the oat mixture over the fruit.
5. Bake at 350 degrees for 30 minutes.
6. Top portions with Orange-Almond Sauce before serving.
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