Blueberry Apples Food

APPLE-BLUEBERRY BUCKLE

Steps:

• Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
• Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
• Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
• Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

BLUEBERRY APPLE QUICK BREAD

Steps:

• Preheat oven to 350°F. Prepare an 8.5" x 4.5" loaf pan by coating well with non-stick spray, and line with parchment paper if desired.
• In a bowl combine flour, baking soda, cinnamon, and salt. Set aside
• In a large bowl mix sugar, egg and oil. Stir in apples and mix well.
• Add flour mixture, stirring just until combined. Batter will be thick.
• Gently stir in blueberries and walnut (if desired), just to coat. Do not overmix.
• Spread batter evenly into prepared pan, filling about ¾ full.
• Bake for about 1 hour or until a toothpick inserted in the middle comes out clean. Cool completely before cutting and serving.

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.

SIMPLE BLUEBERRY APPLE PIE

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.

SIMPLE BLUEBERRY CAKE

Steps:

• Topping
• Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
• Cake
• Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
• Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
• Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
• Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

BLUEBERRY APPLE CRISP

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.

APPLE BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 375 degrees and grease a 9" circular cake pan or an 8x8 square baking pan.
• In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, all spice and salt.
• In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.
• Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix.
• Once just combined, fold in chopped apples and blueberries. Pour into your pan and set aside.
• In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Use a rubber spatula to swirl the topping.
• Bake for 25 minutes or until your cake tester comes out clean.
• While the cake is cooling, make the icing by stirring together the powdered sugar, vanilla extract and milk. Drizzle over the top of the coffee cake.
• Serve warm, or cool.

APPLE AND BLUEBERRY CRUMBLE

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.

APPLE BLUEBERRY CRISP

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.

BLUEBERRY AND APPLE JAM

Steps:

• Peel, core, and dice the apples, reserving the trimmings (the peels, cores, and seeds). Put as many of the apple trimmings in a jelly bag or 4 layers of cheesecloth as will fit, and tie the bag closed.
• Set the diced apples aside. Don't worry about it if they start to brown a bit; they are going to be turned purple by the blueberries anyway.
• Place two or three small saucers in the freezer. You will use these later to check the set of the jam.
• Put the blueberries and sugar in a wide, 6 to 8 quart preserving pan.
• I use a potato masher to mash up some of the blueberries, about a third of them, but you don't have to do this. I just feel that it gets the juices flowing quicker.
• If you do not have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly, jam, or marmalade.
• Bring the berries and sugar to a simmer over medium heat, stirring frequently, then continue to cook until the juices are just deep enough to cover the blueberries, about 5 minutes. Pour the berries into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan, along with the diced apples and the bag with the trimmings, and bring to a boil over high heat.
• Boil, stirring occasionally, until the syrup is reduced and thick. This usually takes about 15 to 20 minutes. Take the pan off the heat and remove the bag containing the apple trimmings from the syrup and place it between two plates. Hold these plates over the preserving pan, and squeeze the plates together to squeeze out any juice which is in the bag. You don't have to try to get every last bit of juice out, just as much as you can get reasonably, and then set the bag aside.
• Return the blueberries and any accumulated juice, along with the lemon juice and zest, to the pan and bring to a simmer. Simmer, stirring frequently, for 5 minutes, and then check the set.
• Use the cold plate test to check set: take the pan of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard, if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
• Once the jam is set, remove it from the heat and stir gently for a few seconds to distribute the fruit in the liquid.
• Ladle the jam into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jam which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.

BLUEBERRY APPLES

Steps:

• Core and quarter apple (Do not peel) Arrange standing around edge of buttered ramiken Mix together blueberries, brown sugar and vanilla Fill the centre of the ramekin with the blueberry mixture Dot the top with 2 teaspoons butter Cover ramiken with plastic wrap.
• Pierce top of wrap once or twice.
• Place ramiken on plate.
• Microwave on high for 3 minutes, check and add 1 minute at a time until the apple falls.
• Serve warm Top with a blob of whipped cream or vanilla ice cream.
• Microwave one ramiken at a time Other berries can be substituted.
• Diabetics leave the brown sugar out or use sugar substitute.

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.