Yield Serves 8 to 10 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside. In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside. In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.
Time 50m Number Of Ingredients 11 Steps:
Combine all the topping ingredients EXCEPT BUTTER in the bowl of a food processor. Pulse a few times to chop. Cut the butter into 12 small chunks and scatter over the other ingredients in the bowl. Pulse the mixture 10 to 15 times, until combined but still chunky. Refrigerate while you make the filling. (If you don’t have a food processor you can use quick cooking oats and chop your nuts finely by hand. Stir all the ingredients EXCEPT butter in a bowl, then use your fingers to cut in the cold butter until crumbly.) Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside. Combine all the filling ingredients in a large bowl and stir until the fruit is evenly coated with the sugar. Spread the filling into an even layer in the prepared baking dish. Sprinkle with the refrigerated topping. Bake 30 to 40 minutes, until the topping is browned and the juices are bubbling a bit around the edge of the dish. Cool at least 20 minutes, then serve. Store uneaten crisp loosely covered in the fridge for 2 days.
Time 50m Yield 8 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the first six ingredients. Transfer to a 9-in. square baking dish coated with cooking spray. For topping, combine the oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly; sprinkle over fruit. , Bake at 350° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm with ice cream.
Time 30m Yield 8 Number Of Ingredients 13 Steps:
Grease a microwave-safe 2-quart casserole dish. Mix flour, brown sugar, oats, graham cracker crumbs, and cinnamon together in a bowl; stir in butter until well mixed. Press 1/2 the oat mixture into the prepared casserole dish. Spread apples and blueberries over oat mixture; drizzle with lemon juice. Stir white sugar and cornstarch together in a microwave-safe bowl; mix in water and vanilla extract until smooth. Heat sugar mixture in the microwave, stirring every 45 seconds, until sauce is thick and nearly clear, 2 to 4 minutes. Pour sauce over fruit layer and sprinkle remaining oat mixture over top. Heat in microwave at 70 percent power until fruit is tender and juice is bubbling, 8 to 10 minutes. Cool slightly before serving.
Time 40m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Combine the blueberries and the apples in a bowl and sprinkle with about 1 tablespoon of the flour; toss. Spoon into 6 custard cups. Combine the remaining flour and sugar in a bowl; cut in margarine until mixture is crumbly and resembles coarse meal. Add oats, cinnamon and nutmeg. Sprinkle flour mixture over the fruit. Bake at 400 degrees for about 30 minutes or until bubbly. Let stand for 10 minutes. Serve warm.
Time 1h10m Yield 12 servings. Number Of Ingredients 11 Steps:
Place apples in a greased 11x7-in. baking dish. Top with blueberries. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour. Stir in egg with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with butter. Bake at 350° for 55-60 minutes or until apples are tender. Serve warm.
Time 55m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter. Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use. Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture. Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.
Time 1h Yield 12-16 serving(s) Number Of Ingredients 10 Steps:
Choose baking dish. Add enough blueberries to come 1/3 to 1/2 up the dish, keep in mind that the blueberries will “shrink” when cooked. If frozen, thaw them slightly. Flour could be added to thicken the frozen blueberries if desired. Add sugar if the fruit is tart, but the topping is sweet enough that it is not needed. Cut enough apples (depending on size) into the blueberries to give colour – making sure that you have enough room for the topping Topping: Combine flour, brown sugar, rolled oats, baking powder, cinnamon and salt. Mix well. Cut butter into flour/oat mixture until coarse crumbs. Spread over apple/blueberry mixture and bake in 350 oven for 30 minutes or until the fruit is cooked. To serve: I usually make the crisp up earlier in the day. Before serving, I put the crisp in the oven at 250 for 15 - 20 minutes or until warmed, then serve it with ice cream.
