Apple Berry Crisp Recipes

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 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.

VERY BERRY APPLE CRISP

Steps:

• Preheat the oven to 375°.
• In a mixing bowl, combine the apples, berries, sugar, flour, cinnamon, and nutmeg; toss until well incorporated.
• Spoon mixture into an ungreased 9-inch square baking dish.
• To make the topping: in a small bowl, combine oats, brown sugar, and flour.
• Add butter and stir until moist and crumbly.
• Sprinkle topping over apple mixture.
• Bake for 50-60 minutes or until filling is bubbly and topping is golden brown.
• Serve warm or at room temperature.

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-RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

APPLE BERRY OATMEAL CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 7x11-inch glass baking dish with cooking spray.
• For the filling - In a large Ziploc bag put in cut up apples, lemon juice, vanilla, mix white sugar and cinnamon together then add to bag - agitated gently to mix all ingredients.
• For the crisp - In a large bowl, combine brown & white sugar, oats, flour, salt, baking soda. Pour in the melted butter. Mix until crumbly.
• Place half of crumb mixture in pan, lightly press into pan.
• Spread the apples cinnamon filling evenly over crumb mixture.
• Spread the blackberries evenly on top of the apples.
• Sprinkle with remaining crumb mixture on top of the fruit.
• Place butter quarters evenly spaced on top of crumb mixture.
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
• Let cool, serve with vanilla ice cream for an unbeatable combination.
• Lastly - Add other fruit as the mood strikes - berries (black, Marion, Boysen, rasp), pears (skinned), peaches (skinned) or mix and match. Fruit total volume should be 3 to 3½ cups.