What's cookin'

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Thanks to an irresistibly good Aldi sale, I had an excess of blueberries and apples this week, so what better way to celebrate the USA than with a red, white, and blue (sort of) Blueberry Apple Crisp? Served warm and gooey with a scoop of vanilla ice cream--scrape-your-bowl-clean decadent. Other than the way it makes your house smell so good you'll want to eat the walls, I love that you can make this dessert ahead of time and reheat when you're ready to eat.

So, I'm sharing the love. Enjoy!

Best Ever Blueberry Apple Crisp Recipe

Ingredients:

3 1/2 apples (peeled and cut into chunks)

5 cup blueberries

1/2 cup sugar (depending on tartness of fruit optional)

1 cup flour

1 cup brown sugar

1 cup rolled oat

1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

1/2 cup butter

Preparation Steps:

Choose baking dish. Add enough blueberries to come 1/3 to 1/2 up the dish, keep in mind that the blueberries will “shrink” when cooked. If frozen, thaw them slightly. Flour could be added to thicken the frozen blueberries if desired. Add sugar if the fruit is tart, but the topping is sweet enough that it is not needed. Cut enough apples (depending on size) into the blueberries to give color — making sure that you have enough room for the topping

       

Topping: Combine flour, brown sugar, rolled oats, baking powder, cinnamon and salt. Mix well. Cut butter into flour/oat mixture until coarse crumbs. Spread over apple/blueberry mixture and bake in 350 oven for 30 minutes or until the fruit is cooked.

To serve: I usually make the crisp up earlier in the day. Before serving, I put the crisp in the oven at 250 for 15 – 20 minutes or until warmed, then serve it with ice cream.