- Crust:
- 2 cups whole wheat flour
- 1 1/2 cups rolled oats
- 1 cup cold butter, cubed
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Filling:
- 4 apples - peeled, cored, and sliced
- 5 cups fresh blueberries
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoons whole wheat flour
- 1 lemon, juiced and zested
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 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.
04/16/2018
recipepes.com
Blueberry Apple Crisp, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
