Thursday, 10 May 2012

Apple Blueberry Crisp

Is there any better way to enjoy fresh fruit than this old fashion blueberry apple crisp recipe?
The dark, sweet fresh berries mixed with a tart apple and a chewy, crispy topping is one of the great combinations of all my books.

This is one of those recipes that is very forgiving with your measurements and what ingredients you may want to add. As long as you know the basics of making the crumb topping then its forgiving in the way of what fruits you want to add. I would love to try this recipe again soon with blueberries and peaches mixed together or even thinking about trying blueberries and pears. For sure you can do this recipe all year round depending on what fruit is in season.
Blueberries are on all the "super foods" lists due to their very high levels of anti-oxidants. So good for you. there is ways you can make this recipe healthier by using a rolled oats instead of quick cooking, or use whole wheat flour instead of all purpose. You could even substitute the 1/2 cup of white sugar for a 1 scant T of Blue Agave ( of you want to cut the sweetness a little)
This time around I wanted to stay with a classic-sweet version.
I did switch up the brown sugars. I used a dark brown instead of a golden brown sugar.
Whats the difference between the two?
Both types of brown sugar are a mixture of granulated sugars and molasses, with dark brown sugar containing more molasses than light brown sugar. Light brown sugar has a delicate flavor while dark brown sugar has a stronger more intense molasses flavor. They can be used interchangeably depending on your personal preference. I prefer the darker. Give it a try for a subtle change.


  • 4 cups fresh blueberries, wash & them drain them really well well
  • 4 Apples peeled and chopped ( I used Ida red)
  • 2 Tablespoons of fine chopped walnuts
  • 1/2 cup granulated white sugar
  • 1 tbsp corn starch
  • 2 tsp lemon juice
  • 1/3 cup packed dark brown sugar
  • 1/2 tsp cinnamon
  • 1/3 cup flour
  • 3/4 cup quick cooking rolled oats
  • pinch of kosher salt
  • 4 tablespoons of butter
  1. In a bowl combine the blueberries,apples, sugar, corn starch, and lemon juice, and mix to combine evenly. Pour into a lightly buttered baking dish.
  2. In the same bowl combine the flour, dark brown sugar, cinnamon, oats, salt, and butter. Stir with a fork or hands until the mixture is really crumbly and evenly blended. Spread the mixture over the berries and bake at 375 degrees F. for 40 minutes. Let cool to warm before serving an cutting.

Top with a whipping cream or a vanilla bean ice cream of you desire.


  1. this looks really yum.... im gonna really try this recipe.. minus the whipped cream, i'm lactose intolerant :(

  2. This looks tasty! I will have to try it when we get our blueberries next week from our farmer.

    New to following you through MBC!

  3. Cute blog! Love this recipe! I'm a new follower via GFC! Visiting from the SITS girls!

    Jill @ Create.Craft.Love.

  4. WOW! That looks great!!! I found your blog through SITS! and I am happy I did! You have great pictures too! and I loved your "Cookie Jar Idea" ... (I'll even pin it!) Nice to meet you! I'll be around often!

  5. Your food photography is lovely and that recipe!! Yum!! Found you through SITS and will certainly be back to see more! But holy mackerel I just had the worst time trying to log in to comment and now it is telling my I'm anonymous. (but I'm, Sharon - your newest fan, nice to meet you!)

  6. YUM!! I'm drooling!! :) You are so creative and cute with your designs!

    New followers --

    Kait and Michele

  7. This looks great - I could just eat a nice bowlful for my lunch! Visiting from the SITS food blogger thread, nice to meet you :)

  8. Looks delish! I have a similar recipe--Vegan Berry Crisp (

    I'm a new follower! :)



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