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 time....in 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.

Ingredients:

• 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.

Enjoy

White Chocolate Raspberry Muffin with Walnut Crumb Topping

This muffin turned out fabulous!

It was my first time ever using buttermilk in a recipe and I am now hooked. I didn't realize how much of a difference it is using buttermilk instead of cows milk. From this day forward I will substitute for this as much as possible. If you have never used buttermilk in a recipe I highly suggest trying it out.

With summer quickly approaching us, I was feeling like something with fresh fruit. There was a good sale at the grocery store this week on raspberries. My all time favourite berry ever!

When raspberries are in their best season we always have some in our home.

To me, raspberries are as good as gold in a bakers world. Every recipe I have ever added them to have turned out amazing. However, they don't last too long around here, its usually a war between me, my hubby and my kids who can eat them up faster.

Raspberries + White Chocolate + Toasted Walnuts compliment each other so well. The sweetness of the crumble topping is a perfect pick me up with a cup of coffee any time of the day.

I made a large batch of these and gifted some to my In laws today. They were so nice to free up my day and they also spoiled them to pieces with new summer gear.

I think they need a good treat at the end of their day. I'm sure this will do the trick ;)

 

Topping:

• 1/4 cup all purpose flour
• 2 tablespoons butter, softened
• 2 tablespoons sugar
• 2 tablespoons finely chopped walnuts

Muffins:

• 2 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup of melted butter (or one stick of butter)
• 1 cup buttermilk
• 3/4 white chocolate chips
• 3/4 cup or as many as you desire of fresh raspberries because for me...the more the better because the bites that had raspberries in it were the best bites! )

Directions

Preheat the oven to 400 degrees F.
Line a 12-cup muffin tin with liners.

To make the topping:
mix together the topping ingredients until crumbly in a small bowl. Set aside.

Muffin part:
In another bowl, whisk together flour, sugar, baking powder, baking soda and salt
In a large bowl, beat the eggs with the melted butter then add the buttermilk and whisk to combine.

Add the dry ingredients to the wet and stir just to combine. Do not over mix.

Gently fold in the white chocolate and raspberries. Be very gentle so the berries do not break apart. Then pour into the muffin tin.

Crumble the topping over the muffins and bake until golden brown and bake for about 20-23 minutes.

Let cool in the tins for 10 minutes.

*Note *

~ these taste amazing warmed up in the microwave after too

~Also don't over cook because they will cook in when its cooling in the pan. You don't want it to be overcooked or it will taste dried out.

~Use a toothpick to check if they are done if they come out clean than its time to take out of the oven