A delicious crisp can be made by combining apples and blueberries. Everyone will think you are brilliant if you serve this dessert together with a delicious supper.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch crisp |
Ingredients
- 2 cups whole wheat flour
- 1 ½ cups rolled oats
- 1 cup cold butter, cubed
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 apples – peeled, cored, and sliced
- 5 cups fresh blueberries
- ¼ cup brown sugar
- ¼ cup white sugar
- 2 tablespoons whole wheat flour
- 1 lemon, juiced and zested
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish with butter.
- Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use.
- Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture.
- Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 156 mg |
| Sugars | 37 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved it followed it to a T
Easy to make . Just took longer to cook 45 mins.
very nice..I had to sub gluten free flour used thawed frozen blueberries delish thanks for the great recipe
Followed recipe exactly. Turned out great. Very good!
Top notch!
I substituted half the white sugar with honey. Very tasty and easy. Picky husband loved it with strawberry ice cream.
I used more apples and less frozen blueberries, just because I did not have enough blueberries. It was a little juicy but delicious. I will certainly make it again.
I used more apples and less frozen blueberries, just because I did not have enough blueberries. It was a little juicy but delicious. I will certainly make it again.
I made this for dessert with blueberries and apples I needed to use up. Family and guests loved it!! The only thing I did differently is use regular flour as I had no whole wheat on hand and I cut in the butter in the topping. Left it to bake for 40 minutes, but the edges were a little darker than I would have liked. Next time I will make sure to check it at 35 minutes.
The topping needs something to moisten it. Halfway through baking it was still just dry flour. I tried mixing it in . The outcome as mediocre.
Made this recipe for a pot luck. Delicious, used fresh blueberries from my own garden.
Make it every week and love it. I cut down the 2 sugars in the apple mixture to an 1/8th of a cup each and use frozen thawed (and patted dry) blueberries.
Looked for a good Apple blueberry crisp recipe… The crust was dry and flakey… Would not do again. 🙁
I had canned apple pie filling that needed used up and wanted to try something different than just a pie. So I just used the topping portion of this recipe and it was wonderful! My husband has asked for seconds so I call that a win!
This is one recipe I definitely would not tweak. Absolutely delicious.
This was delicious! I cut the recipe in half for our small family and baked in an 8×8 pan. Made homemade whipped cream to top it with. Will make again!
Easy and delish! Had more apples than blueberries on hand and only 1stick of butter, but made due using this recipe as a guide. Loved it!
I stumbled upon this looking for a crowd pleasing last minute dessert for a casual dinner party. I’m glad I did, as it was a big hit. I prepped both the filling and the topping the day before and left in the frig until I was ready to assemble/bake before dinner. I wanted individual portions, so I used ramekins w/no issue. I baked for about 30-35 minutes and served w/a scoop of ice cream. I used Granny Smith apples, per personal preference. I can definately see this getting made again at the LTH house. THANKS for the recipe, Ashley Tex!
We are inundated with fresh apples and blueberries and needed a recipe to use them and I have to say, this is a keeper. Yum!
This was one of the BEST Crisp Recipes i have found. 35 minutes and it was cooked perfectly. Fruit was tender and NOT overcooked, very good will make again!!
I tried this recipe tonight! It was great! Thanks 🙂