Apple Blueberry Crisp
A simple Apple Blueberry Crisp with a buttery brown sugar oat crumble and a warm, jammy fruit filling. It’s unfussy to make and just really good.
- Prep Time: 00:10
- Cook Time: 00:50
- Total Time: 1 hour
- Yield: Serves 6-8
- Category: Crisp
Ingredients
For Apple Blueberry Filling:
- 2 tablespoons unsalted butter, softened
- 4 cups (500 grams) diced apples
- 2 cups (375 grams) blueberries
- ¾ cup (150 grams) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon orange zest plus 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of coarse kosher salt
For Crumb Crust and Topping
- ¾ cup (170 grams) unsalted butter
- ½ cup (100 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon coarse kosher salt
- 1¾ cups (210 grams) all-purpose flour
- 1 cup (80 grams) old-fashioned rolled oats
Instructions
Prepare the filling:
- Preheat the oven to 350ºF and place an oven rack in the middle part of the oven.
- Spread the softened butter in a 9-inch square or similar-sized 2.5 quart baking dish. Place the dish on a rimmed baking sheet.
- In a large bowl, combine the apples, blueberries, sugar, cornstarch, orange zest and juice, vanilla extract, cinnamon, ground ginger and salt. Place inside of the prepared baking dish, pushing the apples down to leave as little space between them as possible.
Prepare the crumb crust and topping:
- In a medium bowl, stir together the melted butter, brown sugar, granulated sugar, baking powder, vanilla extract, cinnamon, and salt. Stir in the flour and oats until just combined. Let the crisp topping rest for about 5 minutes for the flour to hydrate and for the mixture to clump together.
- Sprinkle the crumb topping over the fruit in an even layer.
- Bake until the topping is light golden and the filling is bubbling, 50 to 55 minutes.
- Serve warm with a big scoop of vanilla ice cream, and enjoy!
Notes
Wash, and more importantly, dry the blueberries well as not to include any unneccesary water that will dilute the flavor of the crisp.
To make this gluten-free, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
This crisp is best eaten on the day it is made, or within 24 hours. Store any leftovers covered at room temperature for up to 1 day, or in the refrigerator for up to 2 days. Reheat in the oven at 350ºF, if desired.
Find it online: https://everydaypie.com/apple-blueberry-crisp/