Apple Cherry And Blueberry Crisp Food

BLUEBERRY APPLE CRISP

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.

APPLE CHERRY CRISP

Steps:

• Preheat oven to 425 degrees.
• Remove stems from all of the cherries and remove seeds.
• Peel apples, cored and then slices into quarters. Then slice each quarter piece into three pieces.
• In a large bowl, add cherries, apple slices, lemon juice, cornstarch, brown sugar, white sugar, vanilla, and cinnamon. Gently toss to combine. Pour cherry mixture into skillet or 2-quart baking dish.
• In a medium mixing bowl, combine yellow cake mix, brown sugar, salt, and baking powder. Stir to combine. Add butter, and using a pastry blender or a fork, cut butter into the mixture until it resembles coarse crumbs.
• Add crumb topping to cover the cherries entirely. Set in the oven and bake for 25-35 minutes or until crumb topping is a nice golden brown and the juice from the cherries is bubbling.
• Serve immediately or let it cool and serve later, it's great either way especially with vanilla ice cream or whipped topping.

APPLE, CHERRY AND BLUEBERRY CRISP

Steps:

• Preheat the oven to 350ºF and adjust the rack to the middle position. Place the apples, blueberries, cherries, sugar, arrowroot, zests, and juices in a large bowl and stir until combined. Pour into an 11 x 7" baking dish, or spoon mixture into 6 oz. ramekins.
• Place the almond flour, coconut flour, sea salt, maple sugar, gelatin and arrowroot in the bowl of a food processor. Pulse a few times to combine. Add the butter and process until ingredients come together to form a dough. Crumble topping with your fingers and layer on the top of the fruit mixture. Bake for 30 minutes until golden brown on top and bubbly. Cool for 10 minutes. Serve.

APPLE-BLUEBERRY COBBLER

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.

APPLE-BLUEBERRY CRISP

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

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!

APPLE CHERRY CRISP

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10 inch pie pan or 9 inch square baking dish and set aside.
• In a large bowl, combine the oats, flour, brown sugar, and cinnamon.
• In a seperate bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined.
• Carefully spread the topping over the fruit (be sure to cover the fruit entirely).
• Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
• per 7 oz. serving: 323 calories, 5.8 G protein, 3.9 G fat, 68.6 G carbohydrates, .6 G saturated fat, 1.8 G polyunsaturated fat, 1 G monounsaturated fat, 0 cholesterol, 21 mg sodium, 5.7 G dietary fiber.

APPLE BLUEBERRY CRISP

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.