Apple Blueberry Crisp
Growing up in Canada I’ve had my fair share of fruit crisps over the years. I have always really enjoyed them since they are light and refreshing and also simple to make and versatile. The fruit used in the filling may be easily changed depending on what fruit is in season. This Apple Blueberry Crisp is one of my favourite fruit crisps. The Honeycrisp apples and blueberries in the filling are a great flavour combination and the brown sugar, oat topping provides the perfect crunch.
Tips for Making Perfect Crisp
- Do not over-mix the topping: Over-mixing the crumb topping after the butter has been added will give it a tough texture.
- Serve with ice cream or Chantilly cream: Although this crisp is delicious on its own, it is great served with a scoop of high-quality vanilla ice cream or Chantilly cream.
Recipe Q & A
Q: Can I substitute the apples and blueberries in the filling for other fruits?
A: Yes you can, however the combination of apples and blueberries is exceptional.
Q: Can I substitute the frozen blueberries in the filling for fresh?
A: Yes you can, just make sure they are ripe and tasty.
Apple Blueberry Crisp
Recipe By: Blue Ribbon Eats
Servings: 6
Prep Time: 40 minutes
Baking Time: ~35 minutes
INGREDIENTS
Crumb Topping:
100g all-purpose flour
100g quick oats
75g white sugar
25g brown sugar
100g unsalted butter, cold, cut into cubes
1 teaspoon cinnamon
Filling:
660g Honeycrisp Apples, peeled, cored, quartered and cut into thick slices
60g golden yellow sugar
3 tablespoons water
1/2 teaspoon cinnamon
400g frozen blueberries
INSTRUCTIONS
Filling:
- In a large pot add the apples, sugar, water and cinnamon. Cook apples, stirring frequently, until just tender. Let the apples cool to room temperature. Add the blueberries and gently mix until combined.
Crumb Topping:
- In the bowl of a mixer add the flour, oats, sugar, and cinnamon. Mix on low speed using a paddle attachment until blended. Add the cold butter and mix on low speed just until the mixture has a crumbly texture. Refrigerate until ready to use.
- Lightly grease a 9-inch square baking pan with butter.
- Transfer the filling into the baking pan and spread it out using a spatula so that it covers the bottom evenly. Sprinkle the crumble topping on top of the filling in an even layer.
- Bake the crisp at 375°F for ~35 minutes or until the crumble topping is golden brown.
- Let the crisp cool for ~15 minutes before serving.
Yields 6 servings
40 minPrep Time
35 minCook Time
1 hr, 15 Total Time
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Ingredients
100g all-purpose flour
100g quick oats
75g white sugar
25g brown sugar
100g unsalted butter, cold, cut into cubes
1 teaspoon cinnamon
660g Honeycrisp Apples, peeled, cored, quartered and cut into thick slices
60g golden yellow sugar
3 tablespoons water
1/2 teaspoon cinnamon
400g frozen blueberries
Instructions
- In a large pot add the apples, sugar, water and cinnamon. Cook apples, stirring frequently, until just tender. Let the apples cool to room temperature. Add the blueberries and gently mix until combined.Crumb !Topping:
- In the bowl of a mixer add the flour, oats, sugar, and cinnamon. Mix on low speed using a paddle attachment until blended. Add the cold butter and mix on low speed just until the mixture has a crumbly texture. Refrigerate until ready to use.
- Lightly grease a 9-inch square baking pan with butter.
- Transfer the filling into the baking pan and spread it out using a spatula so that it covers the bottom evenly. Sprinkle the crumble topping on top of the filling in an even layer.
- Bake the crisp at 375°F for ~35 minutes or until the crumble topping is golden brown.
- Let the crisp cool for ~15 minutes before serving.
Calories
Fat
Carbs
Protein
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