Apple, blueberry brown betty with ginger and cinnamon

A traditional, easy and rustic fall dessert that combines apples, blueberries and breadcrumbs.

1 gala apple, cored and thinly sliced
1 cup of blueberries
2T of white sugar*
2T of brown sugar*
1T of whole wheat flour
2t of lemon juice
1T of whole wheat flour
1t of fresh ginger, minced
1/4t of dried ground cinnamon
1/2 cup of whole wheat breadcrumbs (about 1 slice of bread)
2T of plant-only shortening, chopped

Preheat the oven to 375F.
Mix the fruit, lemon juice, sugar and spices with half of the breadcrumbs and shorting in a bowl until well-combined.
Transfer to to a 5″ baking dish.
Sprinkle the remaining breadcrumbs and shortening over the top of the fruit mixture.
Cover loosely with aluminum foil and bake for 30 minutes.
Remove foil and bake another 10-15 until browned and the apples are soft. Ovens vary; use the colour as a guide.
When done, remove from the oven, let stand to cool 15 minutes to serve warm or chill for a few hours.

*A growing number of table sugars are produced without using animal bone charcoal. Brown sugar is not an unrefined sugar; it’s typically white sugar to which molasses has been added. Beet sugar, organic sugar and unrefined sugars are typically fine.