Apple & Blueberry or Huckleberry Crisp Recipe

rate this recipe Rate this recipe

A simple dessert with quick cooking oats mixed into a sweet crumbly topping.

Directions

Pre-heat oven to 350º F.
In a large bowl, combine apples and blueberries.
In a separate bowl, mix together 3 tablespoons flour, 1/2 teaspoon cinnamon, and 1 cup sugar. Pour the mixture over fruit and toss gently to coat. Pour fruit mixture into the bottom of prepared pan.
In a separate bowl, mix the topping ingredients until crumbly and sprinkle over fruit mixture.
Bake for 50-55 minutes.
Serve warm or cooled. Garnish with ice cream or whipped topping, if desired. Refrigerate leftovers.

*When using fresh huckleberries, add 1 to 2 tablespoons of fresh lemon juice to filling mixture.

Container: 7" x 11" baking dish, greased bottom

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients

		FILLING:
-		3 cups tart and crisp baking apples, peeled and chopped
-		2 cups blueberries or huckleberries*, fresh or frozen
-		3 tablespoons all purpose flour
-		1/2 teaspoon ground cinnamon
-		1 cup granulated sugar, or less if desired
		TOPPING:
-		1 1/2 cups oatmeal, quick cooking
-		1/2 cup all purpose flour
-		1/2 cup brown sugar, packed
-		1/2 cup butter or margarine, melted
-		1/2 teaspoon cinnamon
-		1/4 cup pecans or walnuts, chopped
		OPTIONAL GARNISHMENTS:
		Vanilla ice cream, whipped topping