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Cape Cod Cranberry-Blueberry Crisp

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

40 min

Ready

50 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups blueberries
fresh, or frozen
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1 ¾ cups cranberries
fresh, or frozen
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1 cup maple syrup
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¼ cup currants
3 tablespoons arrowroot flour
(use cornstarch as substitute)
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2 tablespoons lemon juice
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¾ cup whole-wheat pastry flour
or unbleached flour
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½ cup rolled oats
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¼ cup almonds
blanched, ground
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1 teaspoon sesame seeds
toasted
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¼ teaspoon cinnamon
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¼ cup apple juice
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Ingredients

Amount Measure Ingredient Features
473 ml blueberries
fresh, or frozen
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414 ml cranberries
fresh, or frozen
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237 ml maple syrup
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59 ml currants
45 ml arrowroot flour
(use cornstarch as substitute)
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3E+1 ml lemon juice
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177 ml whole-wheat pastry flour
or unbleached flour
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118 ml rolled oats
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59 ml almonds
blanched, ground
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5 ml sesame seeds
toasted
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1.3 ml cinnamon
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59 ml apple juice
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Directions

Preheat oven to 350℉ (180℃).

In a large bowl combine blueberries, cranberries, maple syrup, currants, arrowroot or cornstarch, and lemon juice.

Lightly oil a 9-inch by 13-inch baking dish . Add the fruit mixture.

In a medium bowl combine the flour, oats, almonds, sesame seeds and cinnamon.

Sprinkle with the apple juice and mix well. Spoon over the fruit.

Bake about 40 minutes or until lightly browned.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 34310% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 25g 25%
Dietary Fiber 5g 20%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 40%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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