Apple Berry Breakfast Crisp

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1-1/4 cups (300 mL) quick-cooking oats

½ cup (125 mL) all-purpose flour

¼ cup (50 mL) packed brown sugar

¼ tsp (1 mL) cinnamon

1/3 cup (75 mL) PC Blue Menu Celeb Non-Hydrogenated Margarine with Plant Sterols

6 cups (1.5 L) thinly sliced peeled apples

1 cup (250 mL) blackberries

1 cup (250 mL) blueberries

3 tbsp (45 mL) packed brown sugar

2 tbsp (25 mL) all-purpose flour

¼ tsp (1 mL) cinnamon

Apple Berry Breakfast Crisp

Tart apples such as Northern Spys or Ida Reds are ideal for crisps and crumbles. Dark berries add a boost of beneficial phytochemicals.

TIP: Serve with a dollop of fat-free Greek yogurt for a delicious and creamy finish.

Serves: 8
Difficulty Level: Intermediate
Prep time: 15 minutes
Cook time: 60 minutes
Stand time: 20 minutes

Nutritional Information

Per serving: 260 calories

Fat 9 g

Sodium 70 mg

Carbohydrate 41 g

Fibre 4 g

Protein 3 g

Source of Plant sterols

Low in Saturated Fat

Good Source of Vitamin C

Source of Fibre

Source of Iron

Source of Vitamin A


Preheat oven to 350°F (180°C). Spray 8-inch square (2 L) glass baking dish with cooking spray; set aside.

In bowl, stir together oats, ½ cup (125 mL) flour, ¼ cup (50 mL) brown sugar and cinnamon until combined. Using pastry cutter or your fingertips, cut in margarine until fine crumb consistency; set aside.

In large bowl, gently stir together apples, blackberries, blueberries, 3 tbsp (45 mL) brown sugar, 2 tbsp (25 mL) flour and cinnamon; pour into prepared baking dish, pressing down evenly with back of wooden spoon or spatula. Top evenly with oat mixture.

Bake in centre of oven for about 60 minutes or until top is browned and apples are tender when pierced with a knife. Let cool for 20 minutes before serving.

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