Blueberry-Apple Crisp Recipe

Here's one of our favorite desserts -- a blueberry-apple crisp that is yummy AND diet-friendly!

This recipe comes from The Best of Cooking Light, a great compilation cookbook from the publishers of Cooking Light Magazine. But this dessert tastes anything but light.

I've written the recipe using the variations I used. You can use all blueberries, and the original recipe didn't call for any nuts. I just added 'em because I thought they'd be nice. And...they are. :) Also, you can use almost any combination of fresh berries. Try cherries or blackberries!

Ingredients:
4 cups fresh blueberries (btw, I bought mine at Costco and they're exceptional!)
2 cups fresh apple, chopped into small pieces
2 Tbsp brown sugar
1 Tbsp all-purpose flour
1 Tbsp lemon juice (I used fresh-squeezed)
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3 /4 cup ground cinnamon
1 Tbsp Macadamia nuts
1 Tbsp pecan halves
4 1/2 Tbsp chilled butter or stick margarine, cut into small pieces
2 cups vanilla low-fat frozen yogurt or ice cream

1. Preheat oven to 375 degrees F.

2. Combine the first 4 ingredients in a medium bowl and spoon into an 11x7-inch baking dish. Lightly spoon 2/3 cup flour into a dry measuring cup, and level with a knife. In a small food processor, combine 2/3 cup flour, 1/2 cup brown sugar, oats, cinnamon, nuts, and butter. Pulse 5-6 times or until combined and resembling coarse meal. Sprinkle over the fruit mixture. Bake at 375 degrees F for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt or ice cream. Yields 8 servings.