Apple Blueberry Crisp -

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Apple Blueberry Crisp

This apple blueberry crisp combines juicy summer apples and berries under a buttery oat topping. A seasonal dessert that's delicious served warm or cold.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 293kcal

Author: Nicole Spiridakis

Ingredients

Filling

8 cups peeled and sliced apples , of your choice (I used Golden Delicious)
1 cup blueberries (fresh or frozen is fine)
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Topping

1 cup whole wheat flour or oat flour (120 grams)
¾ cup rolled oats
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter at room temperature
1 lemon , zested, optional

US Customary - Metric

Instructions

Preheat the oven to 350°F and have a 8"x8" pan ready.
Mix together the 8 cups peeled and sliced apples, 1 cup blueberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg until well combined in the baking dish. Spread out evenly.
To make the topping, stir together the 1 cup whole wheat flour or oat flour, ¾ cup rolled oats, ½ cup granulated sugar, and ¼ teaspoon saltuntil combined. Cut in the ½ cup unsalted butter with a fork or your hands until the topping is crumbly.
Sprinkle the topping evenly over the filling. Place the crisp in the oven and bake for 40-45 minutes, or until the topping is browned and the filling is bubbly.

Notes

Rest it after baking. Let the crisp sit for at least 15 minutes so that the filling sets up a bit. Or just leave it at room temperature, covered with a clean towel or foil, until ready to serve.
Enjoy at any temperature. Crisp tastes amazing warm, at room temperature, or even straight out of the fridge!
Flour substitutes. Substitute almond flour and almonds for the oat flour and oats if you use oat flour, or use brown rice flour. Feel free to use all-purpose flour if you prefer instead of whole wheat flour.
Make it dairy-free. Switch out the unsalted butter for non-dairy butter or coconut oil.
To serve: Vanilla ice cream is my favorite finish to crisp, and whipped cream or a drizzle of salted caramel sauce is also super nice. Or enjoy blueberry apple crisp at breakfast with a big spoonful of plain or vanilla Greek yogurt.

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