Blueberries added with apples make a great twist on the classic apple crisp.
If you want the recipe to make more, then increase the amount of apples and blueberries, and put it in a 9×13 dish instead of the smaller pan.
Ingredients:
Topping
⅔ cups flour
½ cup oats
⅔ cup brown sugar
¾ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup cold unsalted butter
Filling
4 apples
3 cups blueberries
1 teaspoon cinnamon
⅛ teaspoon nutmeg
¼ cup flour
¼ cup brown sugar
1 tablespoon lemon juice
3 tablespoons melted butter
¼ teaspoon salt
¼ teaspoon vanilla
2 tablespoons milk
DIRECTIONS:
Mix together flour, oats, brown sugar, baking powder, cinnamon, and salt in a food processor, or bowl. Add in chunks of cold butter and process or manually cut in the butter until it is small crumbs. Set in fridge until needed.
For filling, core, cut, and peel apples, and put them a large bowl. Preheat oven to 375 degrees.
Stir flour, cinnamon, nutmeg, melted butter, lemon juice, sugars, milk, salt, and vanilla in a small bowl until combined. Pour mixture over apples, and toss to coat completely.
Place apple mixture in an 8×12 pan, and sprinkle all of the crumb topping over it, evenly, until completely covered.
Bake in preheated oven for 35 – 40 minutes until mixture is bubbling, and topping is brown.
If you are serving this recipe to more than 6 people, then add 3 more apples to the mixture, and increase the amount of blueberries, and then put the mixture into a 9×13 pan. Bake longer than usual.
Michael's Test Kitchen 