APPLE AND BLUEBERRY CRUMBLE
A simple apple and blueberry crumble that takes only 10 minutes to prepare and is a sure winner with the whole family! Serve with ice cream, custard or cream for a truly delicious dessert.
Provided by Lucy - Bake Play Smile
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 190 degrees celsius (180 if using fan-forced). Grease a large oven-proof baking dish with butter and set aside.
- Place the peeled and sliced apples into a medium saucepan with the water, caster sugar, lemon juice, cinnamon and nutmeg. Bring to a low simmer for 5-10 minutes or until just softened. Drain off the excess liquid.
- Place the stewed apples into the baking dish. Sprinkle over the frozen blueberries.
- To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of the oats and flour are completely combined with the butter.
- Sprinkle the crumble over the apple and place into the preheated oven.
- Cook for 35 minutes or until the crumble is golden and crunchy.
- Preheat oven to 190 degrees celsius (180 if using fan-forced). Grease a large baking dish with butter and set aside.
- Place peeled and sliced apples into the TM bowl. Add water, sugar, cinnamon, nutmeg and lemon juice. Cook for 5 minutes, 90 degrees on Reverse, Speed 1.
- Drain the excess liquid from the apples and place into the prepared baking dish. Sprinkle the frozen blueberries over the top.
- Rinse and dry the TM bowl.Place the oats, flour, butter and sugar into the TM bowl. Press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter.
- Sprinkle the crumble over the apple and place into the preheated oven.
- Cook for 35 minutes or until the crumble is golden and crunchy.
Nutrition Facts : Calories 485 kcal, Carbohydrate 85 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 112 mg, Fiber 8 g, Sugar 47 g, ServingSize 1 serving
APPLE & BLUEBERRY CRUMBLE
Provided by Heidi
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Prepare a 3-quart baking dish with butter. Add sliced apples to a large bowl and sprinkle with lemon juice. Add sugar, flour, cinnamon and toss to coat. Add blueberries and toss lightly. Add mixture to baking dish.
- In a medium size bowl, combine oatmeal, brown sugar, pecans, cinnamon, salt and butter and mix together with fingers to form clumps of oatmeal mixture. Evenly top apple mixture with oatmeal mixture.
- Bake for 35-45 minutes or until oatmeal topping starts to brown and apple mixture bubbles. Serve hot with ice cream or at room temperature.
Nutrition Facts : ServingSize 8 g
SCRUMPTIOUS APPLE AND BLUEBERRY CRUMBLE
This Apple and Blueberry Crumble is filled with deliciously tender apples, juicy blueberries and mouth-watering hints of cinnamon! Topped with a buttery, golden streusel, it's the perfect apple blueberry crisp for both summer and fall. Serve with vanilla ice cream for a comforting, easy dessert that's sure to get you rave reviews (and leave your house smelling divine).
Provided by Borrowed Bites
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease a 9x9 pan with baking spray.
Nutrition Facts : Calories 372 kcal, Carbohydrate 58 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 38 mg, Sodium 213 mg, Fiber 2 g, Sugar 36 g, UnsaturatedFat 5 g, ServingSize 1 serving
BLUEBERRY APPLE CRISP
Blueberries and apples are a great combination for a wonderful crisp. Pair this dessert with a great meal and everyone will think you are a genius.
Provided by AshleyTex
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
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.
Nutrition Facts : Calories 407.6 calories, Carbohydrate 64.1 g, Cholesterol 40.7 mg, Fat 16.7 g, Fiber 6.4 g, Protein 5 g, SaturatedFat 10 g, Sodium 155.6 mg, Sugar 37 g
BLUEBERRY CRUMBLE
Steps:
- Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
- For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
- For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
- Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
SIMPLE BLUEBERRY APPLE PIE
Provided by Sunny Anderson
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
- Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
- Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
- Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
- Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.
EASY APPLE-BLUEBERRY CRISP
This is a variation off the Orchard Mills Apple Crisp package. I had about a cup of frozen blueberries left after making Recipe #288137, so I thought I would give this a try for quick Saturday night dessert. Also, I purchased too many Granny Smith apples a little bit ago and had to find a way to use them up. Put a scoop of vanilla ice cream on the side for something extra special! :)
Provided by VickyJ
Categories Dessert
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.
APPLE BLUEBERRY CRISP
Enjoy this warm, home-style apple blueberry crisp that is perfect for a weekend brunch or after-dinner treat. -Margaret Wilson, San Bernardino, California
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 63mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 3g fiber), Protein 3g protein.
APPLE-BLUEBERRY CRISP
Underneath the spiced oat topping of this crisp is a double-fruit filling: tender apples and sweet-tart blueberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
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.
APPLE-BLUEBERRY CRISP WITH OATMEAL TOPPING
To save time you can make the topping up to a day in advance, cover and refrigerate. The amounts listed makes a sweet oatmeal topping, you can reduce the sugars slightly for a less sweeter taste if desired.
Provided by Kittencalrecipezazz
Categories Dessert
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!
Nutrition Facts : Calories 584.4, Fat 30.2, SaturatedFat 18.5, Cholesterol 76.3, Sodium 258.5, Carbohydrate 78.5, Fiber 7.4, Sugar 46.7, Protein 5.1
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