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Apple blueberry crisp with golden brown oat topping in white baking dish served with vanilla ice cream
John

Apple Blueberry Crisp

This Apple Blueberry Crisp combines sweet-tart apples and juicy blueberries under a buttery, golden oat topping. It’s the perfect cozy dessert to enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 3 cups apples peeled, cored, and sliced
  • 2 cups blueberries fresh or frozen
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp cornstarch for thickening
Crisp Topping
  • 3/4 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 tbsp unsalted butter cold, cut into small cubes

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
  2. In a large bowl, combine sliced apples, blueberries, sugar, lemon juice, and cornstarch. Toss until the fruit is evenly coated, then transfer the mixture to the prepared baking dish.
  3. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
  4. Sprinkle the oat topping evenly over the fruit mixture.
  5. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  6. Allow the crisp to cool for about 10 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.

Notes

For a nutty crunch, add chopped pecans or almonds to the topping. You can also substitute half of the flour with almond flour for extra flavor and texture.
Nutrition Information
Calories: 285 kcal
 Total Fat: 12g
 Saturated Fat: 7g
 Cholesterol: 30mg
 Sodium: 180mg
 Total Carbohydrates: 44g
 Dietary Fiber: 4g
 Sugars: 24g
 Protein: 3g
 Vitamin C: 15% DV