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 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 50m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 375°F. Mix first 6 ingredients and put in greased 9 inch pan. Combine melted butter with crisp mixture until crumbly. Sprinkle mixture evenly over fruit. Bake 25-30 minute or until bubbly and golden brown. Serve warm, if desired, top with ice cream or whipped cream.
Time 1h Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F. Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl. Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly. Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
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.
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 1h10m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Set oven to 350 degrees. Butter a 2-quart casserole dish (or larger). For the topping; in a bowl combine 3/4 cup flour plus 2 tablespoons flour, oats, both sugars and cinnamon; cut in the butter using a pastry blender (I just use my fingers!) until the mixture resembles small peas; set aside while making the fruit mixture (or refrigerate until ready to use). In a large bowl; toss the apples with FRESH blueberries, both sugars, cinnamon and nutmeg (if using frozen berries then add in later). Let the apple mixture sit out at room temperature for about 25 minutes. Place the apple/blueberry mixture into the prepared baking dish (if you are using frozen berries then add in now). Drizzle 2-3 tablespoons melted butter over the fruit mixture. Sprinkle the prepared topping mixture evenly over the top of the fruit mixture. Bake for about 35-40 minutes, or until the top is golden brown and the filling is bubbly. Serve warm with vanilla ice cream!
More about “easy apple blueberry crisp recipes”
Time 1h5m Yield 8 Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet. Mix apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, kosher salt, and nutmeg together in a large bowl. Toss to thoroughly combine. Pour into the prepared skillet. Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and kosher salt; stir until crumbly. Pour in cider and stir until just combined. Place dollops of batter over apple-berry mixture. Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.
