Apple Blueberry Crisp

5 from 6 votes

Apple Blueberry Crisp is a delightful rustic dessert featuring juicy fruit, warm spices, and a chewy, buttery oat topping. Pair it with vanilla ice cream or whipped cream for a delicious treat that's quick and easy to prepare, ready in under an hour!

Prep Time20

Cook Time30

Rest Time20

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 304kcal

Author: Callan Wenner

Equipment

Casserole dish
Vegetable peeler
Mixing bowls

Ingredients

Fruit Filling

2 tablespoons unsalted butter room temperature
8 cups sliced apples (~6 large apples) peeled, cored, and sliced to ¼” thick
1 ½ cups blueberries fresh or frozen
½ cup light brown sugar packed
½ tablespoon vanilla extract
3 tablespoons cornstarch
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg

Crisp Topping

½ cup unsalted butter melted
¾ cup brown sugar light or dark, packed
1 cup all-purpose flour
1 cup rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

US Customary - Metric

Instructions

Preheat the oven to 350℉ and generously butter a casserole dish (9x9”, 8x10”, 10” circle) along the bottom and sides.
2 tablespoons unsalted butter
Prepare and slice the apples and transfer to a large mixing bowl. Add the blueberries, then sprinkle over the sugar, vanilla, cornstarch, cinnamon and nutmeg and gently toss to coat completely.
8 cups sliced apples (~6 large apples), 1 ½ cups blueberries, ½ cup light brown sugar, ½ tablespoon vanilla extract, 3 tablespoons cornstarch, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg
In another bowl, combine the melted butter, brown sugar, flour, rolled oats, cinnamon, and salt and mix together with a fork until crumbles form.
½ cup unsalted butter, ¾ cup brown sugar, 1 cup all-purpose flour, 1 cup rolled oats, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
Add the fruit to the prepared pan and scrape out all excess sugar and spices onto the top of the fruit. Spread or shake the fruit to evenly distribute in the pan.
Scatter the streusel over top of the fruit, being sure to get some around the very edges, then bake for 30-40 minutes until the juices are bubbling and the crisp topping is golden brown.
Note: if the crisp is browning too quickly, tent the dish lightly with foil (still allowing air to circulate).
Remove from the oven and cool for at least 20 minutes before serving. Scoop out portions and add vanilla ice cream or fresh whipped cream.

Notes

Store the crisp covered with foil at room temperature for 1-2 days. Transfer to the fridge and keep for another 2-3 days.

Nutrition