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Easy Apple Blueberry Fruit Crisp

Updated on July 12, 2013

Apple Blueberry Fruit Crisp

Delicious Apple Blueberry Fruit Crisp!
Delicious Apple Blueberry Fruit Crisp! | Source
The filling ready to go into the pan.
The filling ready to go into the pan. | Source
The topping and filling ready to bake.
The topping and filling ready to bake. | Source

In April, 2011, my husband and I got married in our home with 25 people attending. To save money, my daughter and I planned to make all of the food. Our menu was vegetarian lasagna, green salad, bean salad, chips and dip, vegie platter and dip, and dessert. I originally planned to have it catered. My daughter, Alisa, thought that with such a simple menu, we could handle it. Doing it ourselves would save a lot of money. We could have all organic, exactly what we wanted kinds of food. I was a little nervous about getting it all ready and was not sure if I would have the time to do it all.

I was in a panic for several days before the wedding when I suddenly realized what I had taken on! Cooking for 27 people seemed daunting. It felt more manageable by focusing on one menu item at a time instead of trying to plan everything at once. However, I was often not sure everything would be ready and that I would also have time to enjoy the wedding and guests. In the end, it worked out beautifully.

We did end up hiring two people the day before and the day of the wedding to help us make it all and serve it. Fortunately, one of the people we hired was someone who had worked for a catering friend of ours, who knew a lot about preparing the food, and displaying and serving it in an elegant and beautiful way. I brought out a lot of my silverware and china that I rarely use. It all worked out in the end and we had a beautiful wedding and a delicious meal.

Wedding Cake Challenge - No Wheat and No Sugar

I and most of my friends don’t eat sugary cake or any kind of cake. A lot of our friends are off of sugar and wheat. Trying to figure out a dessert that worked for me. my husband, and everyone else was a challenge. For a great wedding dessert cake, I needed something delicious and sweet, but not too sickeningly sweet. I came up with a fabulous fruit crisp recipe. I went through all of my cookbooks and searched the web. I combined and adapted several basic fruit crisp recipes into a winner. I am still getting compliments on it and requests for it.

Coconut Palm Nectar and Rice Flour

The recipe usually calls for brown sugar. You can use that. However, I substituted Coconut Palm Nectar for the sugar. Palm Nectar is low glycemic which means diabetics can eat it with no problem. I am very sensitive to sugar, but have no problem with Coconut Palm Nectar. Pure coconut palm sugar is a natural product made from the nectar of the coconut palm tree. Most of the “palm sugar” commonly sold in Asian markets is not pure coconut palm sugar but is blended with other fillers such as white cane sugar. I used Certified Organic Coconut Palm Nectar sold by Sweet Tree in the US.
I also used white rice flour instead of wheat flour. There is also brown rice flour, but I find that very gritty.

Cook Time

Prep time: 1 hour 30 min
Cook time: 45 min
Ready in: 2 hours 15 min
Yields: Serves about 9 - 12 people

Ingredients - Filling

6 cups apples, thinly sliced (peeled or unpeeled)
3/4 teaspoon ground cinnamon
1/2 cup raisins
1 tablespoon lemon juice, preferably freshly squeezed
1 cup fresh blueberries

Ingredients - Topping

3/4 cup brown sugar or Coconut Palm Nectar
2/3 cup unbleached white flour or rice flour
1 1/2 cups quick cooking oats
1 cup dried shredded coconut or finely chopped nuts 3/4 teaspoon salt
1 cup unsalted butter

Instructions

  1. Preheat the oven to 375 degrees. Butter a 9 x 13 inch pan.
  2. Mix all of the ingredients for the filling together and spread evenly in the baking dish.
  3. Combine the dry ingredients for the topping in a bowl
  4. Cut the butter into small pieces, add to the dry ingredients, and work in with a pastry cutter until the mixture resembles coarse meal.
  5. Crumble the topping evenly over the fruit.
  6. Bake until the topping is lightly browned and the fruit is tender, about 45 minutes.

Serve warm with whipping cream or ice cream and sliced strawberries on top.

Let me know how you like it!

Leagh and Lohrainne enjoy Apple Blueberry Fruit Crisp at a birthday party.
Leagh and Lohrainne enjoy Apple Blueberry Fruit Crisp at a birthday party. | Source

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Comments

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    • Lipnancy profile image

      Nancy Yager 4 years ago from Hamburg, New York

      Congratulations on your Happy Day. You pictures made me very hungry.

    • Lohrainne Janell profile image
      Author

      Lohrainne Janell 4 years ago from Fairfield, IA

      Thank you, Lipnancy, for stopping by and commenting. This fruit crisp is delicious!

    • Olde Cashmere profile image

      Olde Cashmere 4 years ago from Michigan, United States

      Thank you for sharing this excellent looking recipe Lohrainne, great photos as well. I liked how you can substitute the brown sugar with coconut palm nectar. Voted up, useful, and awesome :)

    • Lohrainne Janell profile image
      Author

      Lohrainne Janell 4 years ago from Fairfield, IA

      Thanks so much for your votes and comment, Olde Cashmere! They are much appreciated. The palm nectar is very helpful when you cannot eat sugar. This is a good recipe! If you try it out, let me know how you like it.

    • ChristyWrites profile image

      Christy Birmingham 4 years ago from British Columbia, Canada

      Ooooh yummy! I like that you even include a personal photo with the dish at the end, great touch :) I vote "awesome" and will share too.

    • Lohrainne Janell profile image
      Author

      Lohrainne Janell 4 years ago from Fairfield, IA

      Thanks, Christy, for your vote and comments, and your inspiring and interesting Hubs.

    • profile image

      lovedoctor926 4 years ago

      I love any type of dessert with strawberries or blueberries. This is a great recipe. vote up awesome and yummy!

    • Lohrainne Janell profile image
      Author

      Lohrainne Janell 4 years ago from Fairfield, IA

      Thanks, lovedoctor, for your votes and comment. They are much appreciated. Yes, this recipe is really good!

    • SantaCruz profile image

      SantaCruz 4 years ago from Santa Cruz, CA

      Yum! I'm saving this recipe.

      I like how you had an entirely vegetarian wedding menu too :-).

    • Mei Eden profile image

      Mei Eden 4 years ago from Houston, TX

      oh wow. This looks and sounds delicious!! This is the first time I've seen coconut palm nectar substituted for brown sugar in a recipe. :) Thanks for sharing

    • Lohrainne Janell profile image
      Author

      Lohrainne Janell 4 years ago from Fairfield, IA

      Thank you, Santa Cruz and Mei Eden, for commenting on my Hub. Not too many people know about Palm Nectar Sugar. It is the only sweetener I can eat at this time.

      A lot of my friends are vegetarians. Also, we got married during the week of Passover, a Jewish Holiday, so we had to follow those guidelines also. That means nothing that rises such as wheat bread. That was ok. We had plenty of vegetable dishes and the lasagna was mad out of matzoh instead of wheat noodles.

    • mandypoole profile image

      mandypoole 4 years ago from UK

      Sounds very yummy, will be trying the recipe thank you.

    • Lohrainne Janell profile image
      Author

      Lohrainne Janell 4 years ago from Fairfield, IA

      Thanks, Mandy. It is incredibly delicious!!!

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