Upside Down Fruit Crisp

Name: Upside Down Fruit Crisp
Ingredients: 2 cups Robin Hood oats or 2 cups Old mill oats; 1 cup Robin Hood Nutri Flour Blend; 1/2 cup chopped pecans; 1/4 cup brown sugar, packed; 1/4 cup butter, melted; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1 (300 ml) can eagle brand sweetened condensed milk, divided; FRUIT FILLING; 2 mcintosh apples, peeled, cored and thinly sliced (about 2 cups); 1 cup blueberries; 1/4 cup crystallized ginger, chopped; 1 tablespoon lemon zest; 1 teaspoon vanilla extract

14 ingredients

5 steps

Ingredients

2 cups Robin Hood oats or 2 cups Old mill oats
1 cup Robin Hood Nutri Flour Blend
1/2 cup chopped pecans
1/4 cup brown sugar, packed
1/4 cup butter, melted
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 (300 ml) can eagle brand sweetened condensed milk, divided
FRUIT FILLING
2 mcintosh apples, peeled, cored and thinly sliced (about 2 cups)
1 cup blueberries
1/4 cup crystallized ginger, chopped
1 tablespoon lemon zest
1 teaspoon vanilla extract

Directions

1

Preheat oven to 350°F Spray a 9x9-9-inch baking dish with nonstick vegetable spray or line with parchment paper.
2

CRUST: Combine first 7 ingredients in a large bowl. Add 1/2 cup sweetened condensed milk. Mix well; reserve.
3

FILLING: combine remaining sweetened condensed milk, apples, blueberries, ginger, lemon zest and vanila extract.
4

Reserve 1 1/2 cup crust mixture. Place remaining mixture in bottom of baking dish. Place fruit on top. Sprinkle reserved crust mixture over fruit.
5

Bake in preheated oven for 35-40 minutes, or until apples are tender. Place foil over the top if crust starts to brown. Serve warm or room temperature with a scoop of vanilla ice cream or frozen yogurt.