Apple Blueberry Crisp


1 cup old-fashioned oats
½ cup flour, divided
½ cup sugar, divided
1 teaspoon ground cinnamon
4 tablespoons butter, cut in small pieces
¼ cup pecans or walnuts, coarsely chopped
1 bag (12 to 16 ounces) frozen blueberries
4 cups peeled and cubed apples or pears

Preheat oven to 375°F
Lightly grease a 2-quart baking dish
To prepare the topping:
in a medium-sized bowl, combine oats, ¼ cup of the flour, ¼ cup of the sugar and the cinnamon
Add butter
Between fingers rub butter with dry ingredients to form coarse crumbs, stir in pecans
In a large bowl, toss blueberries and apples with the remaining ¼ cup sugar and ¼ cup flour
Pour blueberry-apple mixture into prepared baking dish
Sprinkle the topping evenly over the fruit
Bake until apples are tender and topping is golden, about 50 minutes
Serve warm with vanilla ice cream or frozen yogurt, if desired

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