This deep blue chunky treat is awesome on its own or served up with yogurt for breakfast or a snack. Sprinkle it with some homemade granola for added crunch or pack it in the kids’ lunches for a special dessert.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011. 

• 3 apples (about 454 g/1 lb), peeled and cored
• 45 mL (3 tbsp) orange juice
• 250 mL (1 cup) frozen wild blueberries
• 25 mL (2 tbsp) pure maple syrup

Directions

1. Cut apples into 3.5 cm (1 1/2 inch) chunks and place in saucepan. Add orange juice and bring to simmer over medium heat. Cover and cook for about 5 minutes or until apples are very soft.
2. Stir in blueberries and maple syrup; cook for about 3 minutes or until blueberries are softened.

Tip: For a smooth sauce, purée mixture in food processor or using an immersion blender.

Tip: Store in airtight container in refrigerator for up to 5 days.

Use your favourite apples. For a smoother sauce use McIntosh, Empire or Ida red apples. For a firmer apple texture use Northern Spy, Cortland or Crispin apples

Posted: January 2012

per serving 

• Calories: 75
• Protein: 0 g
• Total Fat: 1 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
• Carbohydrate: 19 mg
  • Fibre: 2 g
  • Sugars: 16 g
• Sodium: 2 mg
• Potassium: 110 mg