Apple Blueberry Crisp Recipe

This post will discuss the basics of making this apple-blueberry crisp, including the necessary ingredients and equipment. This recipe involves juicy apples and blueberries with a buttery oat topping and only needs a mixing bowl and a baking dish! The fruits can easily be substituted for your favorites! If this sounds like something you want to eat, keep reading for this apple-blueberry crisp recipe!

What You'll Need:

Ingredients:

• 3-4 medium apples, peeled, cored, and chopped into 1" pieces
• 1 12-ounce pint of blueberries (about 3 cups)
• 1 tablespoon lemon juice
• ½ cup pure maple syrup (or ⅓ cup granulated sugar)
• 2 tablespoons cornstarch
• ½ cup cold unsalted butter, cubed, plus 1 tablespoon for cooking the apples
• ½ cup dark brown sugar
• ¼ cup whole wheat flour
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1 teaspoon salt
• ¼ cup chopped pecans
• 1 ¼ cup rolled oats

Equipment:

• Pie Pan or Baking dish
• Mixing Bowls
• Non-stick pan or skillet

How To Make This Apple and Blueberry Crisp Recipe:

Before baking the crisp, the apples need to be pre-cooked. In this recipe, I sauteed the apples in butter for several minutes. This keeps the texture of the crisp from getting too mushy and the apples to be evenly cooked.

After the apples have cooled, coat the apples and the blueberries in the maple syrup (or sugar), lemon juice, and cornstarch slurry. The cornstarch gives a nice thickness to the crisp. This mixture is then transferred to the baking dish or pie pan you plan to use.

For the oat mixture, combine the remaining ingredients and use a pastry cutter to cut in the cold butter into the flour mixture to make a crumbly texture. I have also heard of melted butter used successfully in fruit crisp for an even coating of the crumb topping. If you don't have a pastry cutter, you can use two forks (or butter knives), a food processor, or even your hands to achieve this crumbly texture.

Transfer the oat mixture onto the fruit set aside in the pie pan and bake until the fruits are bubbling and the apple and blueberry crisp turns a golden brown on top! This will take about 40 to 45 minutes in the oven.

For more on the basics of fruit crisp visit The Kitchn for excellent tips!

Variations:

Try different spices and flavors with apples, such as ginger. Or try adding other berries or stone fruits, such as peaches, cranberries, or plums.

If you're gluten-sensitive substitute a gluten-free flour such as the 1:1 Baking Flour by Bob's Red Mill for the whole wheat and all-purpose flour.

For a vegan alternative to this blueberry apple crisp? Coconut oil can be substituted for the butter.

How to Store It:

The Apple Blueberry Crisp can be refrigerated for up to a few days and frozen in an airtight container for a few months.

If you like desserts and baking, I think you will enjoy more of my dessert recipes this cozy fall season!

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