I’m not much of a reader. I don’t have the patience to read page by page and wait for the good stuff to happen. I’d rather just watch the movie. I’m more of a magazine kind of gal, and I read them from back to front. I like short articles, little tidbits of information, and pictures – I let them do the talking! So instead of curling up to a good book on Shabbos, I have my trusty Binah magazine, the Jewish Press, and if I’m lucky, a few good food or gossip mags to boot. But I have to be honest. When it comes to The Jewish Press, I only read 2 columns – The Agunah Chronicles and Dear Dr. Yael. My husband always makes fun of me, but can I tell you a little secret? He only reads the classifieds and he’s not looking for a job!
One thing I did get out of The Jewish Press though, is the inspiration for this recipe. They used to have a health column written by a nutritionist named Shani Goldner. I actually became a client of hers, but that’s a story for another day. She has a litened up apple crisp recipe which I’ve adapted to use different types of fruits. I love to make it because it doesn’t have any margarine and it only uses one bowl. Here is my apple-blueberry version, but I have also tried this with apples and cranberries, apples and peaches, and just plain old apples. Whichever way you make it, this crisp is sure to please. You can serve it up as a side dish, or for dessert topped with vanilla ice cream.
Apple Blueberry Crisp
5 apples
1/2 container blueberries (about 1 1/2 cups)
1/4 cup sugar (increase to 1/2 cup if using tart cranberries)
1 tsp cinnamon
1 tbsp whole wheat flour
3/4 cup rolled oats
1/4 cup whole wheat flour
1/4 cup brown sugar
1/2 cup chopped walnuts
4 tbsp canola oil
Method:
Peel and dice apples. Rinse blueberries. Add apples, blueberries, sugar, cinnamon and flour into a bowl and mix. Add to a greased pie dish. In the same bowl, mix oats, flour, brown sugar, walnuts and oil and sprinkle on top of fruit. Bake at 350 for 45 minutes – 1 hour, until topping is golden brown and fruit begins to bubble.
VARIATION: instead of the oat topping, use this vanilla crumb topping and sprinkle with cinnamon.
This looks delicious! I’m going to try it, minus the sugar (which I don’t eat.) Thanks for posting!
-Miriam
I’m lol because the only part of the jewish press I read is Arnold Fine’s “Remember When” and I’m in my early 20’s!
Blueberries are my fav! Can’t wait to make this…
This looks just wonderful. Personally, I read anything I can get my hands on – blogs, magazines, newspapers, books, you name it. Why watch the movie if you can read it firsthand? :)
Have you ever tried using Gluten-Free flour?
No sorry I have not.
I love the Jewish Press–how did I miss this gem of a recipe? This looks fantastic.
It wasn’t this recipe, I’ve adapted it. The original one goes way back, a few years!
The combination of blueberry + walnut flavors in this is something!
I read most of the Jewish Press — the columnists are almost all interesting in their own ways, the long page one articles are very good, and the opinion articles in the first few pages of the paper are also quite good.
Yum, gonna make this Rosh Hashana by my mother!
Yum! I’m going to make this for succos dessert…just one q – do you put the filling in a pie crust or just a dish and let the topping do the talking? Thanks!
Hi Sarah! I prefer to serve it without a pie crust – it’s a crisp so that’s pretty much how crisps are served. You can make individual ones in ramekins or do it in a large pie dish. Enjoy!
what type of apples did you use?
any apples work in this recipe.
This looks amazing. Does this freeze well?
I haven’t tried but I think it would get soggy, so I would freeze it raw if anything.
Can frozen blueberries be used instead of fresh?
Yes, but I would increase the flour to 2 tbsp.
Looks amazing!
If I skip out the chopped walnuts, should I add more of something else instead?
You can add a different nut.
Can I use frozen blueberries?
Yup!