Apple and Blueberry Crisp Recipe
Servings 9 people
Classic Apple Crisp gets a fun twist with the addition of blueberries. This recipe is perfect for summer and fall. Tender and juicy fruit topped with a sweet and crisp oatmeal topping.
Ingredients
Oat Topping
- 1 cup rolled oats 104g
- 1 cup light brown sugar 215g, packed
- 1 cup all-purpose flour 130g
- 1 tablespoon powdered milk 5g
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup cold butter 227g
Apple Mixture
- 5 Honeycrisp apples 700 - 800g, peeled, cored, and chopped
- 1 pint frozen blueberries 285g, preferably Wyman's brand
- ½ cup light brown sugar 110g, packed
- ¼ cup all-purpose flour 32g
- 1 tablespoon lemon juice half a small lemon
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cardamom
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F and set a 9x9-inch baking pan aside.
- Cut the 1 cup cold butter into small cubes and add to a medium mixing bowl.
- Add the 1 cup rolled oats, 1 cup light brown sugar, 1 cup all-purpose flour, 1 tablespoon powdered milk, ½ teaspoon ground cinnamon, and ¼ teaspoon salt to the bowl with the butter and mix until a crumble forms. You can use a pastry cutter, but I prefer to work with my hands, pinching the butter cubes and working them into the ingredients until they all clump together. Do not use an electric mixer.
- Peel and chop up the apples into ¾-inch cubes. I usually slice a side off of the apple and cut that into 16 pieces, then use that cut pattern for the rest of the apple. You want around 700 to 800 grams of chopped apples for this recipe.
- Add the chopped 5 Honeycrisp apples, ½ cup light brown sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon cardamom, and ½ teaspoon salt to a large bowl and stir until evenly coated.
- Once the rest of the ingredients have been prepared, rinse 1 pint frozen blueberries under cold water until it runs mostly clear, and then pat them dry between paper towels.
- Gently stir the blueberries into the apple mixture and transfer to the 9x9-inch baking dish.
- Spread the topping out over the apple mixture.
- Bake for 30 minutes until the crisp is browning and the apple mixture is bubbling around the edges.
- Loosely tent with aluminum foil and bake for an additional 10 minutes.
- Remove from oven and let set. I prefer this recipe to rest for an hour or two before serving; the juices tend to thicken up as they sit.
Notes
- I prefer to chop my apples, this can mean the apples are a bit firmer, but you can bake covered for an additional 5 to 10 minutes to soften them up more.
- I recommend using Honeycrisp or Cosmic Crisp apples for this recipe.
- If you want to prep this ahead of time, mix apple mixture (minus the frozen blueberries) in one bowl and crisp topping in another, cover each, and store in the fridge until ready to bake. Add the blueberries right before preparing to bake.
- We tested this in both ceramic and metal pans. Both worked fine, but I think the metal provided for a slightly better bake when it came to the apples.
- We tested this recipe with fresh blueberries and found that it was as flavorful and was actually more watery than the frozen blueberries - plus, the frozen blueberries added a gorgeous color!
- You do not want to thaw the blueberries.
- Make sure to crumble the crisp topping into little clumps and none that are super big.
Nutrition
Calories: 508kcal | Carbohydrates: 78g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 213mg | Potassium: 270mg | Fiber: 5g | Sugar: 52g | Vitamin A: 730IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 2mg
Find it online: www.sugarandsoul.co/blueberry-apple-crisp/