Sophia was sick with a runny nose and a fever for five days which seemed like a really long time. On the fourth day a neighbor brought over a really delicious vanilla pudding with rhubarb compote made with freshly picked rhubarb from her grandfather's garden. On the fifth day another neighbor brought over a gift bag packed with games and activities. I guess they thought five days was a long time to be sick too! On one of those days Sophia asked me for apple pie even though she hadn't had much of an appetite. I wanted to give her something a little more nutritious. I started off with a traditional apple crisp recipe and made a few changes to make it more nutritious. This crisp didn't last long. What we didn't eat for dinner, we polished off for breakfast.
Maple Pecan Apple Blueberry Crisp
Servings: 9
Ingredients:
2 tablespoons spelt flour
1/3 cup all-purpose flour (less two tablespoons)
1/4 cup packed light brown sugar
1/3 cup regular oats
1/4 teaspoon ground cinnamon
1/4 cup chilled butter, cut into small pieces
3 tablespoons chopped pecans
3 pounds of any combination of diced apples and blueberries
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
Directions:
Preheat oven to 375°.
Spoon spelt flour into a 1/3 cup measuring cup. Fill the rest of the way with all-purpose flour. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in pecans.
Combine apples, blueberries and remaining ingredients in a large bowl; toss well. Spoon fruit mixture into an 8-inch pie dish. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.
