Apple Blueberry Crisp

Ingredients

Crisp Crumble:

½ cup rolled oats

½ cup unbleached white pastry flour*

½ cup brown rice flour

½ cup walnuts, chopped coarsely

⅛ teaspoon sea salt

5 T safflower oil

3 T maple syrup

Fruit filling:

3 apples, cored and cut into slices

1 cup blueberries

¾ cup apple juice

1 T kuzu

1 t vanilla extract

Pinch of sea salt

Directions:

1. Heat oven to 350°F.
2. Mix all the dry ingredients including walnuts in a mixing bowl.
3. Add safflower oil and mix using a fork, then mix in maple syrup. Continue mixing with your hands until the mixture crumbles.
4. In a separate bowl, pour the apple juice. Then add kuzu, a pinch of salt and vanilla extract. Mix thoroughly until kuzu has dissolved completely.
5. Core the apples and cut into thin slices. Place the apple slices in a Pyrex glass casserole dish, then layer the blueberries on top.
6. Pour the apple juice mixture over the top of the apples and blueberries, then place the crumbles evenly on top of that.
7. Cover with aluminum foil and bake for 30-40 minutes at 350°F.
8. Remove foil and bake until surface becomes golden–about 10 more minutes.

*If you are gluten-free, substitute with brown rice flour.

Recipe provided by Chef Sachi Kato. For more of Chef Sachi’s recipes visit www.macrobiotic.sachikato.com