Apple & Blueberry (or Huckleberry) Crisp Recipe

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An apple dessert with quick cooking oats mixed into a sweet crumbly topping. The apples and blueberries in this apple crisp recipe provide a perfect blend of flavors. Try our easy steps to preparing the apples for this recipe and the best blueberry cleaning method.
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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
Container: 9 x 13 baking pan
Directions
PREP
20 mins
COOK
1 hr
READY IN
1.25 hrs
  • Pre-heat oven to 350° 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.
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