juicy apples and sweet-tart blueberries combine with a buttery crumb topping to make this apple blueberry crisp a delicious and easy dessert for any time of year! .so how do i bridge the gap between summer and fall? i recommend serving your apple blueberry crisp warm with a scoop of vanilla ice cream on top. but it also makes a delicious breakfast cold, right out of the fridge, sans ice cream (you know, since starting your day with a healthy breakfast is important. i will say that the most time-consuming part of this blueberry apple crisp is peeling the apples so if you’re pressed for time just skip it. you also want an apple that’s not overly sweet, since you’re adding a little sugar to the filling. red delicious apples don’t have a lot of flavor (to me) so i never use them in baking. i think that would work but you’ll want to bake it a little longer; i’m not sure exactly how much so just keep an eye on it. sorry if my question seems redundant just wanted to make sure i prefer using frozen because fresh ones tend to break apart and turn to mush when you stir them with the apples.
i love that the topping is oat based and you call for real butter. seriously though, i can tell it’s going to taste great, even if it comes out runny i don’t think it needs to be covered but if you’re worried about it browning too much, you could tent some foil over it in the last 10 minutes or so of baking. it sounds delicious, and it reminds me of one my grandma used to make when i was a kid! this looks like a dessert that would fly right off the table at our house kelsie! as i write this i have apple crisp in the oven, haha! anyway the colour of this is just outstanding, and i must make it next. this crisp has such a beautiful colour, kelsie, and love the pairing of apple & blueberry. i’m kelsie and this is where i share my buttery, sugary, and all-around delicious recipes. i love to bake and i want you to love baking too, so all of my recipes are totally do-able for the home baker.
preheat oven to 375 degrees, with a rack in the lower third. butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside. in a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. using a pastry blender, cut in butter until large clumps form. using a rubber spatula, mix in oats. set aside. in a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. bake until juices are bubbling and the topping is evenly browned, about 50 minutes. cool slightly on a wire rack. serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.
combine sliced apples (peeled or unpeeled—your choice) with frozen blueberries and a few other ingredients stir to combine spread into a 9-inch square baking ingredients 4 cups sliced peeled tart apples 2 cups fresh or frozen blueberries 1/4 cup packed brown sugar 1/4 cup thawed orange juice concentrate 2 1/2 cup (125 ml) brown sugar 4 teaspoons (20 ml) cornstarch 4 cups (1 litre) fresh or frozen blueberries (not thawed) 2 cups (500 ml) peeled and grated, apple blueberry dessert, apple blueberry dessert, apple blueberry crumble with oats, blueberry apple crisp allrecipes, apple blueberry recipes.
in a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. pour the ▢ 3 large (or 4 medium) apples peeled, cored, and cut into ½ inch chunks (granny smith are our favorite) ▢ 1½ cups frozen blueberries or combine the blueberries and the apples in a bowl and sprinkle with about 1 tablespoon of the flour; toss. spoon into 6 custard cups. combine the remaining, healthy apple blueberry recipes.
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