Apple-Blueberry Crisp
INGREDIENTS
6 Cortland or Macintosh apples
1 quart blueberries, cleaned
3 cups apple juice and 1 cup for diluting kuzu
6 Tbsp kuzu
1 tsp umeboshi vinegar
2 tsp vanilla
Pinch sea salt
Topping:
3 cups oats
2 cups barley flour
3⁄4 cup corn oil
3⁄4 cup rice syrup
1⁄4 cup maple syrup
1 cup chopped walnuts or pecans
1⁄4 tsp sea salt
1⁄4 tsp cinnamon
PREPARATION
Preheat oven to 350 F. Slice apples and place them in a 9-by-12-inch baking pan with blueberries. Heat apple juice. When it’s hot, add diluted kuzu and vinegar, stirring continually to avoid lumping. Bring to a boil and let simmer for two minutes. Turn off heat and add vanilla. In a skillet over medium-low heat, dry-roast the oats, barley flour, salt and cinnamon for about five minutes. Heat oil and syrup together. Pour over flour mixture and mix well. Add nuts. Pour apple juice mixture over apples and blueberries. Cover with oat/rice-syrup mixture. Cover with tinfoil and bake for 30 minutes. Remove foil and bake 15 to 25 minutes more. Let cool for about 30 minutes before serving.
