Apple and Blackberry Crumble

Ingredients:

6 cups sliced peeled Rome apples

(about 1 1/2 pounds)

1/3 cup packed brown sugar

1 tablespoon lemon juice

1 tablespoon water

1 cup blackberries

1 1/4 cups all-purpose flour

6 tablespoons chilled butter, cut into small pieces

1/2 cup granulated sugar

1/4 teaspoon ground ginger

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a medium saucepan; cook 10 minutes over medium heat or until apples are soft. Place apple mixture in an 8-inch pie plate. Sprinkle blackberries over apple mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add granulated sugar and ginger; toss well. Sprinkle flour mixture over fruit. Bake at 350° for 30 minutes or until bubbly.

Preheat broiler.

Broil crumble 1 minute or until lightly browned.

Yield:

8 servings

From Cooking Light magazine

Nutritional Information

CALORIES 287(29% from fat); FAT 9.2g (sat 5.5g,mono 2.6g,poly 0.5g); PROTEIN 2.4g; CHOLESTEROL 23mg; CALCIUM 23mg; SODIUM 92mg; FIBER 3.1g; IRON 1.3mg; CARBOHYDRATE 51.1g

Yogurt and Fruit Parfaits

What a refreshing breakfast, lunch, or snack!

1 cup nonfat, unsweetened yogurt (I love Dannon brand)
Your choice of fruits: blueberries, raspberries, peaches, bananas, apples, plums, strawberries
chopped almonds
granola
honey
sunflower seeds

Layer yogurt and fruit (fruit can also be frozen....just microwave to thaw first.
Top with chopped almonds (my personal favorite), granola, or sunflower seeds
Drizzle a little honey on top if desired (my grandsons insist on this part)
(I have also mixed in some cheerios .... very good also)

If you have parfait glasses, it makes it even more special.
I've been using some fun plastic ones that are great for outdoors.

Zucchini Bread

This time of the year zucchini is plentiful in many home gardens. We had a couple of friends give us large zucchinis and I decided to make some yummy zucchini bread. What a great way to work vegetables into your daily diet! I know it works for my grandsons!

This bread is great with cream cheese on it....and especially good when warm or toasted. I use a Cuisinart to make the grating of the zucchini fast and easy.



INGREDIENTS:

* 3 eggs
* 1/2 cup vegetable oil
* 1 cup white sugar
* 2-3 cups grated zucchini
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 3 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup chopped walnuts or almonds

DIRECTIONS:

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.

2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

3. Bake for 60 to 70 minutes, or until done.

Blueberry Crisp

8 tbsp. butter or margarine
4 cups fresh blueberries
2/3 cup sugar
1 1/3 cup flour
1/2 teaspoon salt
1/2 tsp. cinnamon or apple pie seasoning
1 cup dark brown sugar, firmly packed
1/2 cup rolled oats
3/4 cup chopped pecans, walnuts, or almonds

Preheat oven to 375 degrees. Generously grease or spray with PAM a 13 x 9 inch cake pan.
Combine blueberries, white sugar, 1/3 cup flour, salt and spices. Put in baking dish.

Combine the remaining 1 cup flour, brown sugar, oats, nuts and melted butter. Sprinkle over the blueberry mixture. Bake at 375 degrees for 35 - 45 minutes until topping is crisp and brown.
Top with ice cream or any whipped topping.