Apples and strawberries crisp for diabetics
30
40
8
No
Ingredients
- 1 L (4 cups) of peeled, pitted and sliced Cortland apples
- 500 ml (2 cups) of sliced hulled strawberries
- 30 ml (2 tablespoons) of sugar
- 5 ml (1 teaspoon) of cornstarch
- 45 ml (3 tablespoons) of coconut oil
- 80 ml (1/3 cup) of whole wheat flour
- 175 ml (3/4 cup) of oat flakes
- 60 ml (1/4 cup) of brown sugar
- 1.25 ml (1/4 teaspoon) of cinnamon
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
- In a bowl, mix apples, strawberries, sugar and cornstarch.
- Spread the fruit mixture on a rectangular oven-safe plate 20 cm x 30 cm (9 inches x 13 inches).
- In a mixer, mix flour, oat flakes, brown sugar, and cinnamon at low speed until the mixture is grainy. Add coconut oil and lightly increase the speed until the mixture is grainy.
- Lay preparation over fruits.
- Oven bake for 40 minutes or until the mixture boils and the garnishing is well browned.
Chef’s note
178 kcal, 6 g of lipids, 30 g of carbohydrates, 3 g of fibers and 2 g of proteins.
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