Apple and Blueberry Crisp with Quinoa Topping
Ingredients
Filling
- 2 #10 cans apples sliced
- 3 quarts blueberries
- 4 tbsp ground cinnamon
- 2 tbsp ground nutmeg
- ½ cup lemon juice
- ¼ cup vanilla extract
Toppings
- 1½ quarts cooked quinoa cooled
- 1½ quarts rolled oats
- 1½ quarts chopped pumpkin seeds
- 1½ cups maple syrup or brown sugar
- 1½ cups coconut oil or butter
- 2 tbsp cinnamon
- Salt to taste
Instructions
- Preheat oven to 350°F.
- Prepare the filling: In 2 full pans spread the canned apples and blueberries evenly. Sprinkle with cinnamon, nutmeg, vanilla, and lemon juice, mix well.
- Make the topping: In a bowl, mix cooked quinoa, oats, nuts, maple syrup, coconut oil, cinnamon, and salt until crumbly.
- Top the apples with the quinoa mixture.
- Bake for 40-50 minutes, until the topping is golden and crisp.
- Serve warm, optionally with yogurt or ice cream.
Nutrition
Calories: 260kcalCarbohydrates: 41gProtein: 4.4gFat: 9.6gSaturated Fat: 6.1gSodium: 45mgPotassium: 287mgFiber: 5.8gSugar: 20.4gCalcium: 42mgIron: 1.5mg
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