Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a sweet, delectable crumble, minus the thirty-minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Peel the apples and cut into fairly thin (about 1/4-inch) slices
Step 2
Heat the margarine in a medium skillet. Add the apples. Sauté, stirring frequently, until they have softened but still hold their shape, about 4 minutes.
Step 3
Add the berries, maple syrup to taste, and cinnamon, and cook until the berries have started to burst and the apples are just tender, 3 to 4 minutes longer.
Step 4
In a small container, combine the cornstarch with just enough cold water to dissolve smoothly. Stir it into the skillet. Cook briefly, just until the liquid in the skillet is thickened, then remove from the heat.
Step 5
Heat a smaller skillet. Add the muesli and sugar and toast over medium heat, stirring frequently, until the mixture turns a shade darker and smells nutty, 4 to 5 minutes. Sprinkle evenly over the surface of the fruit.
Step 6
Allow the crumble to cool in the pan for a few minutes, then serve in small bowls. If desired, top each serving with a dollop of frozen dessert.
nutrition information
Step 7
Calories: 242
Step 8
Total Fat: 5g
Step 9
Protein: 2g
Step 10
Carbohydrates: 50g
Step 11
Fiber: 5g
Step 12
Sodium: 75mg
