Apple Blueberry Crisp

5 from 1 vote

Apple Blueberry Crisp

Simple pantry ingredients come together quickly to make this tasty apple and blueberry crisp. You'll love the tender spiced fruit with a crispy oat topping.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 189kcal

Author: Dana Shrager

Ingredients

For the Topping:

1 cup oats old-fashioned or rolled
3 tablespoons brown sugar
⅛ teaspoon cinnamon
2 pinches fine sea salt
3 tablespoons unsalted butter at room temperature

For the Apple Blueberry Mixture:

4 medium apples like Fuji peeled, cored, and diced in ¾ inch pieces, yields 4 to 5 cups
1 pint fresh blueberries about 2 cups
2 tablespoons white granulated sugar
1 tablespoon white whole wheat flour or regular white flour
¼ teaspoon ground cinnamon
Ice cream for serving I like So Delicious Vanilla Almond Milk Ice Cream.

Instructions

Preheat oven to 375°F.
To make the topping: In a small bowl, stir together oats, brown sugar, cinnamon, and salt. Slice the room-temperature butter into small pieces and place it on top of the oat mixture. With your fingers (or a pastry cutter), pinch the butter and oat mixture together until the butter is well-distributed, and all the oats are moistened. Set aside.
To make the apple and blueberry mixture: Mix the cut apples and blueberries, and spread them in a flat 10-cup baking dish (9" square baking dish, 7" x 11" baking pan, or 12" cast iron pan). Sprinkle the sugar, flour, and cinnamon over the top. Stir to combine well, then spread the mixture evenly in the baking dish.
Sprinkle the topping evenly over the top of the apple-blueberry mixture.
Bake for 35-40 minutes until the apples are soft, blueberries are juicy, and the topping is golden brown. If the topping isn't quite brown, place under a broiler for 1-2 minutes. Watch carefully so it doesn't burn.
Serve warm with ice cream.

Notes

Make Ahead: This dish can be made earlier in the day and then reheated in a 350°F oven for about 10-15 minutes. If necessary, place it under the broiler for a couple of minutes to crisp up the topping.

Storage: Cool completely, and place in an airtight container. Refrigerate for up to 3 days.

Freezing: Cool completely, wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. Freeze for up to 3 months. Do not place a frozen glass baking dish directly into a hot oven or the glass can break.

Nutrition