Apple-Blueberry Crumble


A healthy dessert from the Moosewood cookbook that has anti-oxidant rich fruits and heart-healthy oats and nuts.  Considered  at home with many cuisines despite it’s reputation of an  all- American dessert.


Baking time: 45 to 50 minutes

Hands -on time: 15 minutes

Fruit Filling:

3 cups peeled and sliced apples

3 cups fresh or frozen blueberries

1 tsp ground cinnamon

1 Tablespoon cornstarch

1/3 cup pure maple syrup (or one of the sweeteners-1/4 cup brown sugar, or 1/3 cup thawed frozen apple juice concentrate, or 1/4 tsp powdered stevia.)

Crumble Topping:

1/2 cup rolled oats

1/2 cup whole-grain cornmeal

1/2 cup chopped walnuts or pecans 1/4 cup brown sugar or one of the sweeteners listed above for fruit filling.

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup vegetable oil


1.  In a bowl, stir together the apple slices, blueberries, cinnamon, cornstarch, and maple syrup.   Spread into an unoiled, nonreactive7 x 11 inch baking pan or a 9 inch square baking pan.

Bake in a preheated 375 degree Fahrenheit oven  until bubbling, about 30 minutes.

2.  While the fruit bakes, make the crumble topping.
In a bowl, combine the oats, cornmeal, chopped nuts, brown sugar, cinnamon, and salt.  Add the oil and stir until well mixed.

3.  When the fruit has baked for 30 minutes , remove it from the oven.   Stir the fruit to settle it into the dish a little, top with the crumble mixture, and return it to the oven for 15 to 20 minutes, until the fruit looks thick  and the topping has crisped and browned.

4.  Serve hot , warm or at room temperature.


For the fruit filling: in place of maple syrup use 1/4 cup brown sugar, 1/3 cup thawed frozen apple juice concentrate, or about 1/4 tsp powdered stevia.

For the crumble topping:

in place of the brown sugar ,use i1/4 tsp powdered stevia, or 1/3 cup maple syrup, or thawed frozen apple juice concentrate.   I f you use maple syrup or apple juice concentrate, the crumble mixture will be quite moist.

Add 2 tablespoons of ground sunflower seeds or flaxseeds to the topping.

Nutrition Information Per 1 serving of ( 8):

Calories:  271

Protein:  3 grams

Carbohydrate:  40 grams

Dietary fiber:  4 grams

Total fat:  13 grams

Saturated fat:  1 gram

Monounsaturated fat:  5 grams

Cholesterol: o mg ( zero ).

Sodium:  80 mgs

Your COMMENTS are welcomed:   Please take a few moments to say hello and tell me how the baking of your apple blueberry pie turned out.   Thanks so much! Have a wonderful day! 




Standing at the kitchen door: ♥Tropical Pina Colada Cheesecake Bars♥

Standing at the kitchen door: ♥Tropical Pina Colada Cheesecake Bars♥.

Sunday, August 16, 2009
♥Tropical Pina Colada Cheesecake Bars♥

Quick, easy and fun to make. A great little treat to finish off a summer BBQ! I like these because I usually have all of the ingredients on hand. None are off-the-wall like so many recipes we think we’d love to make but would need to go out to purchase something that we’d use only once in a blue moon☺

1 cup graham cracker crumbs
2 tablespoons all-purpose flour
3 tablespoons sugar
1/2 teaspoon ground ginger
3 tablespoons butter, melted
1 tablespoon oil
1 tablespoon water
cooking spray
1 cup cottage cheese
1/2 cup sugar
1/4 cup (2 ounces) cream cheese, softened
1 1/2 tablespoons grated lemon rind
1 tablespoon lemon juice
1 tablespoon pineapple juice, reserved from canned pineapple

1/2 teaspoon vanilla extract
dash of salt
3 eggs, beaten
Remaining ingredients
1 cup canned pineapple tidbits, drained

1/4 cup unsweetened shredded coconut, toasted
Preheat oven to 350°.

To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely.

To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add eggs, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.



The Piedmontese of northern Italy turn polenta into a creamy pudding by simmering it with milk, eggs, sugar, and lemon peel.  Like rice pudding,  Polentina is a homespun dessert.  Prepare this when you don’t mind standing and stirring at the stove with your guests in the kitchen.


1/2 cup golden raisins

1/4 cup sweet wine or water

4 cups milk

1/2 tsp. salt

4 eggs, lightly beaten

6 Tbs sugar

2 strips lemon pel

1/2 cup plus 2 Tb polenta

Heavy cream, optional


Plump raisins in  wine or water overnight.  Whisk together milk, salt, eggs,sugar, and lemon peel in a heavy saucepan. 

Bring to a simmer over medium-high heat, whisking constantly, until mixture thicken. 

Reduce heat to low and cook, whisking often, until polenta loses it’s gritty texture and becomes creamy, about 15 minutes. 

Dtir in raisins and the soaking liquid.

Remove lemon peel.  Serve in warm bowls or goblets, with a pitcher of cold, heavy cream.


Makes 6 generous servings, about 4 1/2 cups total.

Recipe from:

Grain Gastronomy , a Cook’s  Guide to Great Grains from Couscous to Polenta

by Janet Fletcher 1988.

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