Upside Down Fruit Crisp
Ingredients
- 2 cups Robin Hood oats or 2 cups Old mill oats ⓘ
- 1 cup Robin Hood Nutri Flour Blend ⓘ
- 1/2 cup chopped pecans ⓘ
- 1/4 cup brown sugar, packed ⓘ
- 1/4 cup butter, melted ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1 (300 ml) can eagle brand sweetened condensed milk, divided ⓘ
- FRUIT FILLING ⓘ
- 2 mcintosh apples, peeled, cored and thinly sliced (about 2 cups)
- 1 cup blueberries ⓘ
- 1/4 cup crystallized ginger, chopped ⓘ
- 1 tablespoon lemon zest ⓘ
- 1 teaspoon vanilla extract ⓘ
Instructions
- Preheat oven to 350°F Spray a 9x9-9-inch baking dish with nonstick vegetable spray or line with parchment paper.
- CRUST: Combine first 7 ingredients in a large bowl. Add 1/2 cup sweetened condensed milk. Mix well; reserve.
- FILLING: combine remaining sweetened condensed milk, apples, blueberries, ginger, lemon zest and vanila extract.
- Reserve 1 1/2 cup crust mixture. Place remaining mixture in bottom of baking dish. Place fruit on top. Sprinkle reserved crust mixture over fruit.
- Bake in preheated oven for 35-40 minutes, or until apples are tender. Place foil over the top if crust starts to brown. Serve warm or room temperature with a scoop of vanilla ice cream or frozen yogurt.
Nutrition & Diet Analysis (per serving)
1155
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).