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The beauty of this recipe is its versatility. Since the crumble bakes separately from the apples, you can use as much or as little as you’d like. You can also substitute pears, if you prefer. Of course, if you want to indulge, whipped cream is always optional!
6–8 apples, washed and cored
juice of 1 lemon (or about 3 tablespoons Heaven & Earth Lemon Juice)
4 tablespoons brown sugar
2 teaspoons cinnamon
1 box blueberries, washed, or 1 (12-oz./340-g.) bag frozen blueberries, thawed
1/3 cup Shibolim Whole Wheat Flour
3 tablespoons Gefen Canola Oil
1/2 cup oats (rolled oats are a good choice)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius)
Cut the apples into wedges, about 1/2 inch (1.3 cm) or smaller. Place the apples in a bowl and pour the lemon juice over the pieces (this will keep them fresher and prevent them from browning).
Add two tablespoons of brown sugar and one teaspoon of cinnamon and mix. Place in a glass ovenproof bowl (such as Pyrex), cover, and put in the oven for about 30 minutes.
Remove, add the blueberries, and mix.
In another mixing bowl, mix the flour, two tablespoons of brown sugar, and two teaspoons of cinnamon. Add oil and oats and mix with a spoon.
Spread on a cookie sheet and bake for about 25 minutes or until golden brown.
To serve, scoop a serving of apple mixture into a bowl and top with crumble. Serve warm.
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