VeggieTalk

Margaret Mead might have had a Blackberry Winter, but I’m having a blueberry winter. There is a lot of evidence that blueberries are one of the most antioxidant-rich foods ever, as well as being considered a phenomenal “brain food.” Blueberry season lasts for maybe a month here in the northeastern U.S., so I’ve decided to extend the pleasure by using lots of frozen organic blueberries. They’re nothing like the fresh berry for eating plain or in salads and such, but they are perfectly serviceable in baked desserts and smoothies. Here’s a simple dessert I’ve made several times this winter. This recipe is adapted from The Vegetarian Family Cookbook.

Easy Apple and Blueberry Crumble

6 servings

Fruit crumbles are a wonderful way to highlight fresh fruit. With an easy-to-prepare oat and wheat germ topping, they are as healthful as they are delicious.

• 1/3 cup quick-cooking oats
• 1/3 cup finely chopped or ground walnuts
• 1/3 cup wheat germ
• 2 tablespoons natural granulated sugar
• Pinch of cinnamon
• 1 1/2 tablespoons safflower oil
• 4 to 5 cups peeled, thinly sliced organic apples
• 1 cup frozen organic blueberries (regular or wild)
• 1/4 cup maple syrup
• 1/4 teaspoon cinnamon
• Pinch of nutmeg

Preheat the oven to 350 degrees.

Combine the first 5 ingredients in a small bowl. Drizzle in the oil and stir until the dry ingredients are evenly moistened.

Combine the apples, blueberries, syrup, cinnamon, and nutmeg in a mixing bowl and stir together. Pour the fruit mixture into a lightly oiled 9- by 9-inch baking pan or round pie plate and pat in evenly. Sprinkle the topping evenly over the fruit.

Bake for 30 to 35 minutes, or until the topping is golden and turning crisp. Allow to cool until just warm, then serve.