This recipe is taken from the 2010 Milk Calendar. Tiny Canadian blueberries are packed with flavour. Here they pair perfectly with tart apples in a simple, yet delicious dessert. Dollop it with some sweetened whipped cream or ice cream for an extra-special treat.
- Prep: 10 min
- Cooking: 40 min
- 3 cups (750 mL) thinly sliced peeled tart apples
- 3 cups (750 mL) frozen or fresh blueberries preferably wild
- 2 tbsp (30 mL) sugar
- 2 tbsp (30 mL) all-purpose flour
- 1/2 cup (125 mL) sugar
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) butter melted
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/4 tsp (1 mL) salt
Preheat oven to 375 °F (190 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
In prepared baking dish, combine apples, blueberries, sugar and flour; spread evenly.
: In a bowl, whisk together sugar, milk, butter and vanilla extract. Without stirring, sprinkle with all-purpose flour, whole wheat flour, baking powder, ground cinnamon and salt. Stir with a fork, just until moistened.
Drop topping by 6 large spoonfuls over fruit, spreading gently to cover. Bake for about 40 min or until fruit is bubbling, topping is golden and tester inserted in centre of topping comes out clean. Let stand for at least 5 min before serving. Serve hot or warm.
Use tart apples that keep their flavour in baking such as Crispin, Granny Smith, Ida Red, Empire or McIntosh.
For the Adventurous: Replace the cinnamon with 1/2 tsp (2 mL) ground cardamom and sprinkle topping with 1 cup (250 mL) sliced almonds before baking.
Top 5 Nutrients
|Calcium:||13 % / 144 mg|