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Apple Crunch

Fresh.n.Natural's picture
  Sifted whole wheat flour 1 1⁄2 Cup (24 tbs)
  Rolled oats 1 Cup (16 tbs)
  Brown sugar 1 Cup (16 tbs)
  Baking soda 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Apples 8 , peeled, cored and sliced
  Brown sugar 1⁄4 Cup (4 tbs)
  Ground cinnamon 1 Teaspoon
  Lemon juice 1 Teaspoon
  Rhubarb 3 Cup (48 tbs), cut into 1/2 inch slices
  Tapioca 2 Tablespoon
  Egg 1
  Blueberries 1 Pint
  Ground mace 1⁄8 Teaspoon
  Grated nutmeg 1⁄8 Teaspoon
  Quick cooking tapioca 1 Tablespoon

1. Preheat the oven to 350 degrees.
2. Put the flour, oats, sugar, and baking soda in a large bowl. With two knives or a pastry blender, work the butter into the dry ingredients until pieces are uniform and quite small.
3. If apple filling is being used, mix apples, sugar, cinnamon, and lemon juice and put in bottom of a buttered 9-inch square baking pan.
4. Cover with oats mixture.
5. If rhubarb or blueberry filling is to be used, pat half the oats mixture into a buttered 9-inch square baking pan.
6. Combine the fruit with other ingredients indicated and place on top of the oats mixture. Put remaining oats mixture on top of fruit and bake for 50 minutes, or until done.

Recipe Summary

Difficulty Level: 
South American
Quick, Healthy

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4212 Calories from Fat 991

% Daily Value*

Total Fat 113 g174.1%

Saturated Fat 62 g310%

Trans Fat 0 g

Cholesterol 453.4 mg151.1%

Sodium 803.2 mg33.5%

Total Carbohydrates 784 g261.5%

Dietary Fiber 70 g279.9%

Sugars 432.3 g

Protein 58 g115%

Vitamin A 87.1% Vitamin C 222.8%

Calcium 61.8% Iron 113%

*Based on a 2000 Calorie diet


Apple Crunch Recipe