September 17, 2011

Gooseberry Patch Review and a Giveaway: Apple and Berry Breakfast Crisp

Today is the last day of the review of the Gooseberry Patch Big Book of Home Cooking.  The giveaway ends tonight!  So be sure to enter for that HERE.  I thought I would end this review with another scrumptious recipe!

Apple and Berry Breakfast Crisp

4 apples, cored, peeled and thinly sliced
2 c. blueberries
1/4 c. brown sugar, packed
1/4 c. frozen orange juice concentrate, thawed
2 T. all-purpose flour
1 t. cinnamon
Optional: vanilla yogurt (try my homemade recipe HERE)

Combine all ingredients except yogurt in a large bowl; stir until fruit is evenly coated.  Spoon into a lightly greased 8"x8" baking pan.  Sprinkle Oat Topping evenly over fruit.  Bake at 350 degrees for 30-35 minutes or until apples are tender. Serve warm with yogurt, if desired (or you can really spoil them and serve it with ice cream!).  Serves 9.

Oat Topping:
1 c. quick-cooking or long-cooking oats, uncooked
1/2 c. brown sugar, packed
1/3 c. butter, melted
2 T. all-purpose flour

Notes:  I prepped the dry ingredients for the fruit and the topping (minus the butter) the night before, sealing them in air tight containers. Whipping it up in the morning was a breeze!  I substituted canned peaches for the apples since we were out of apples. It was deeeelish! I also doubled the recipe for my crew and baked it in a 9x13 dish!  Recipe said that it served 9 but I knew my hungry crew of 7 would be wanting more.  Glad I did.  The dish was empty in minutes!

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