Blueberry and apple crisp
4 cups oatmeal
3/4 cup brown sugar
1 1/2 cups butter temperature piece
1/4 cup lightly ground spelt seeds
1 cup unsweetened shredded coconut
1 cup sled almonds
4 large apples, peeled, seeded and quartered
1 tbsp lemon juice
4 cups fresh or frozen blueberries (do not thaw)
1/4 cup brown sugar
4 tsp cornstarch
In a bowl, combine all the ingredients for the crisp. Book.
In a lasagna dish, combine brown sugar and cornstarch. Add fruit and lemon juice and mix well.
Spread the crisp over the fruit mixture and bake at 375 degrees F, 40 minutes or until golden brown.