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Upside Down Fruit Crisp

  • Makes: 9 servings  
  • Freezes: not recommended 
  • Preparation Time: 15 minutes 
  • Cooking Time: 35-40 minutes 

Ingredients

Crust

2 cups500ml Robin Hood® Oats

1 cup250ml Robin Hood Nutri Flour Blend™

½ cup125ml chopped pecans, toasted

¼ cup50ml brown sugar, packed

¼ cup50ml butter, melted

1 tsp5ml cinnamon

½ tsp2ml ground ginger

1 can300ml Eagle Brand® Low Fat Sweetened Condensed Milk, divided

Fruit Filling

2 Macintosh apples, peeled, cored and thinly sliced (about 2 cups/500mL)

1 cup250ml blueberries

¼ cup50ml chopped candied ginger

1 tbsp15ml lemon zest

1 tsp5ml vanilla extract

Directions

  1 Preheat oven to 350°F (180°C). Line a 9” x 9” (2.5L) baking dish with parchment paper.

  2 Combine first 7 ingredients in a large bowl. Add ½ cup (125mL) sweetened condensed milk. Combine well. Reserve. In a separate bowl combine remaining sweetened condensed milk, apples, blueberries, ginger, lemon zest and vanilla extract.

  3 Reserve 1 ½ cups (375mL) crust mixture. Place remaining mixture on bottom of baking dish. Place fruit mixture on top. Sprinkle reserved crust mixture over fruit.

  4 Bake in preheated oven for 35-40 minutes or until apples are tender. Place foil over top if the crust starts to brown. Serve warm with frozen yogurt.

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