B vitamins and folate promote your baby’s cell, brain, and nervous system development.
MAKES ONE 9-INCH CRISP; SERVES 8
WARM from the oven, topped with a scoop of frozen yogurt, ice cream, or whipped cream, nothing beats this crisp for a satisfying dessert (or breakfast, yes, readers and their families can’t get enough of it). You can also use frozen blueberries instead of fresh. Indulge and enjoy! You deserve it.
4 large Granny Smith apples (about 1¾ pounds), peeled, cored, and sliced
1 dry pint fresh blueberries (2 cups)
½ cup light brown or granulated sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour or cornstarch
½ cup all-purpose flour
½ cup light brown sugar
6 tablespoons cold unsalted butter, cut into pieces
1½ cups granola without raisins or fruit
• Preheat the oven to 375°F. Have ready an 8- or 9-inch baking dish.
• Prepare the filling: Combine all the filling ingredients in a large bowl and mix until well blended. Transfer the filling to the baking dish and set aside.
• Prepare the granola topping: Combine the flour and brown sugar in a bowl. Add the butter and, using your fingers, rub the mixture until it resembles coarse meal. Add the granola and continue to mix until the granola is incorporated and the topping holds together in small clumps.
• Distribute the topping evenly over the filling. Bake for about 45 minutes, or until the apples are tender when pierced with the tip of a knife and the juices are bubbling. Remove the crisp from the oven and allow to cool slightly before serving.
One eighth apple-blueberry crisp: Calories: 330 cals; Protein: 3 g; Carbohydrates: 59 g; Fat: 10 g; Fiber: 5 g; Sodium: 55 mg; B6: 0.8 mg; B12: 2 mcg; Thiamine: 0.3 mg; Folate: 173 mcg; Copper: 0.2 mg; 4 CARBS