So yesterday, I posted some Instagram pictures of a blueberry apple crisp I was baking and a bunch of folks asked for the recipe. Now, I am going to be honest with you here and let you know that I made it by eye, so this recipe is an estimate! You may think that my method and ingredients are too fattening or don’t make sense, but if you want to taste the crunchy, sugary goodness, you’re gonna have to bear with my recipe. Do we have an accord? ;)
When I was little, I solely ate granny smith apples. I hated any apple that had red on it in any way [which included golden apples too]. I could scarf down a green apple in a quick second and wanted more every time. Now I lovee many different kinds of apples, but this recipe brings my taste buds back to my childhood. My mom [who taught me her baking ways — which greatly contributed to this recipe] makes the best desserts. For my 10th birthday, I actually requested coffee cake because it was my favorite :) And her apple crisp is to DIE for. :) So there you go…she passed it down to me [hopefully!].
Now, my husband is a big fan of any type of dessert that pairs well with coffee. His favorite is blueberry dump cake [if you’ve never heard of it, you MUST search for how to make it…and I can certainly post the recipe if you’d like :) ]. So he often asks for me to make some warm deliciousness that he can sip with his hot coffee in the morning — a big plate of gooey blueberries and crunchy streusel-like topping. :) This recipe is sort of a mix of both of these mentioned desserts. My mom’s apple crisp and my husband’s favorite blueberry dump cake.
There is something soothing about baking. If it goes right, the measuring, mixing, and creating of a delicious dessert or snack is so wonderful. There is also much pride when you pull the dish out of the oven, the aroma dancing to the nostrils of your family…I picture those cartoons that are carried off by their noses towards the delicious smell. And when they taste it and you either hear a loud, satisfied silence or a bustle of compliments, that moment is heart warming and proud. This mama did her family good. :)
Blueberry Apple Crisp
- 6 medium sized granny smith apples [or however many will fill the bottom of your 13×9 inch baking dish in a single layer]
- 1/2 cup blueberries
- 1/2 cup of oats [I used gluten free rolled oats]
- 1/2 cup flour [I used Bob’s Red Mill All Purpose Gluten Free Baking Flour]
- 3/4 cup of packed brown sugar
- 1 1/2 sticks of butter
- White sugar
Preheat oven to 350 degrees. Peel and core your apples. Slice the apple into wedges and cut the wedges in half. Place in the bottom of your baking dish. I said 1/2 cup of blueberries, but just sprinkle in as much as you want. I used about a handful and a half ;) because I wanted to make sure that the blueberries didn’t overpower the apple flavor. So place your blueberries over your apples in your baking dish and then sprinkle with some white sugar. Not a ton, maybe 2 tablespoons at the most.
In a separate mixing bowl, place your brown sugar, flour, and oats together. Mix well. Then cube up ONE stick of butter and add to the oat mixture. Mix well to incorporate so that the mixture looks crumbly. Do not allow the butter to melt. Sprinkle this over your apples and blueberries.
Next, this is just because I have a severe crush on streusel topping, take a couple handfuls of brown sugar and sprinkle over the top. Cover any apples that are exposed. Really, you can add as much or as little as you want, but just add some to give it a crunch. Then take a couple table spoons of flour and sprinkle over the top. The flour shouldn’t create a layer, more just a light dusting. ;) Then take your last half stick of butter and cube this. Place evenly on TOP of the entire dessert. Make sure to space the pieces apart nicely so when they melt, your entire surface is touched.
Bake at 350 degrees for 35 minutes. Serve over vanilla ice cream or with your favorite cup of coffee. :) Don’t forget to pin and share this yummy treat! :)