Ingredients
1 tsp canola oil
FILLING
4 medium granny smith apples, peeled cored, and sliced
1 tbsp lemon juice
1 tsp cinnamon
1/4 cup sugar
1 cup frozen blueberries
TOPPING
1 cup rolled oats
1/3 cup unbleached flour
1/4 cup brown sugar
4 tsp canola oil
1/2 tsp cinnamon
1 tsp orange juice
Directions
Preheat oven 375. Lightly wipe a 9 1/2 x 11 inch baking dish with 1t
oil.
Mix sliced apples with lemon juice, cinnamon, sugar. Pres into the
baking dish and sprinkle frozen berries on top.
Mix topping ingredients and sprinkle over blueberry mixture.
Bake for 30 mins, until crumbs look lightly browned. Test apples with
a fork for tenderness.
Enjoy warm or at room temp. 20% calories from fat From Food by Susan
Powter Typed by Lisa Greenwood
Servings: 9 servings
Powter Apple Blueberry Crisp Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Historians have traced the existence of recipes far back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to academics is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into The time of the romans 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks used a wide range of herbs, including a few that will be familiar to modern chefs for example bay, rue and dill. As our culinary historical trip moves to more modern times there were a couple of interesting books published in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is served today, but rather accounts of the types of meals eaten by the wealthy. In the 15th century, people returning from the crusades brought us many foods and spices from the Middle-East, including spices like parsley and basil. These new foods and spices led to a surge in cookery books, some of which still exist in private libraries. Over the following few centuries, the upper classes competed with each other to serve up the most extravagent banquests, and as a result the best chefs and their recipe collections were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes of the day. By the arrival of the twentieth century, cookery books are in high demand, as a result of increased literacy, people having increased spare time and having more disposable income. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Powter Apple Blueberry Crisp recipe.
