Description
The perfect summer and fall dessert, this blueberry apple crisp is made with fresh fruit and a crispy, buttery oat brown sugar topping. Serve warm with vanilla ice cream for the ultimate treat!
Ingredients
Scale
- 3 cups blueberries
- 3 cups peeled and chopped apples (from about 3 medium apples)
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 tablespoon + 1/2 teaspoon cinnamon, divided
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) salted butter, melted
Instructions
- Preheat oven to 350 degrees F. Grease a 9×9 or 11×7 baking dish.
- In a large mixing bowl, add blueberries, apples, sugar, cornstarch, lemon juice, vanilla and cinnamon and stir to combine.
- In a medium mixing bowl, stir together oats, flour, brown sugar and salt. Drizzle the melted butter over the oat mixture and stir to combine.
- Pour fruit mixture into baking dish and scatter the oat topping evenly over the fruit, leaving large clumps intact.
- Bake until the fruit juices are bubbling and the topping is golden and firm to the touch, about 45-55 minutes.
- Let cool on a wire rack for at least 15 minutes before serving.
Notes
- Leftovers can be stored in the refrigerator for up to 4-5 days.
- The best apple varieties for crisps hold up well and keep their structure under heat. Some of my favorites to bake with are: Golden Delicious, Honeycrisp, Jonagold, McIntosh, and Fuji.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American