Store owner Anne’s aunt Cherie makes a long list of amazing desserts, and this one is a family favorite. It’s a great contrast of crunchy, butter topping with warm fruit beneath. Vietnamese Cinnamon packs a spicy punch when it comes to the different varieties of cinnamon. Pastry chefs love Vietnamese Cinnamon for strong characteristics and delicious flavor. It’s an amazing addition to this fruit crisp.
Time: 1 hour
Serves 8-10Rating
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Loading...| Ingredients for Topping: | |
| 1 stick butter, softened | |
| 1 cup old fashioned oats | |
| 1/3 cup flour | |
| 1 tsp Vietnamese Cinnamon | |
| 1/2 cup sugar | |
| 1/2 cup brown sugar | |
| 1/4 tsp salt | |
| Ingredients for Filling: | |
| 4 large apples, peeled and diced | |
| 1 1/2 cup blueberries | |
| 2 Tbl flour | |
| 2 Tbl sugar | |
| 1/4 tsp Vietnamese Cinnamon | |
| 2 Tbl butter, cut into small pieces |
| 1. | Preheat oven to 350°F. Spray a 9X13 baking dish with nonstick cooking spray. |
| 2. | Combine the fruit with the flour, sugar, cinnamon and bits of butter. Toss to coat. Place fruit mixture in the prepared baking dish. |
| 3. | Combine the topping ingredients and sprinkle evenly over the fruit. Bake for 40 minutes or until the topping is golden brown and the apples are tender. Serve warm with vanilla ice cream. |
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