Blueberry Apple Crunch Recipes

APPLE BLUEBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Spread apple pie filling on bottom of 9 x13 baking dish.
• In a bowl, mix together blueberries and 3/4 cup sugar; spoon over apple pie filling in pan.
• Sprinkle cake mix evenly over the fruit then drizzle with melted butter.
• Sprinkle with walnuts and remaining 1/4 cup sugar.
• Bake 45-50 minutes, or until golden and bubbly.

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.

CREAMY APPLE BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Toss apples and blueberries in the unbaked pie crust.
• Mix 1/4 cup flour, white sugar, salt, nutmeg, and cinnamon in a bowl. Stir in yogurt, egg, and vanilla extract; pour batter over apples and blueberries.
• Combine 1/2 cup flour, pecans, oats, and brown sugar in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs; set aside.
• Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking pie crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie and bake until golden brown, about 15 minutes more. Cool before serving.

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.

BLUEBERRY APPLE CRISP

Steps:

• Combine the blueberries and the apples in a bowl and sprinkle with about 1 tablespoon of the flour; toss.
• Spoon into 6 custard cups.
• Combine the remaining flour and sugar in a bowl; cut in margarine until mixture is crumbly and resembles coarse meal.
• Add oats, cinnamon and nutmeg.
• Sprinkle flour mixture over the fruit.
• Bake at 400 degrees for about 30 minutes or until bubbly.
• Let stand for 10 minutes.
• Serve warm.