Blueberry and apple crisp

Name: Blueberry and apple crisp
Prep time: 1 h 10 min
Cook time: 50 min
Yield: 8
Cuisine: Desserts
Ingredients: 250 ml (1 cup) of oat; 60 ml (1/4 cup) of flour; 60 ml (1/4 cup) of sugar; 5 ml (1 teaspoon) of cinnamon; 60 ml (1/4 cup) of butter, in small pieces; 60 ml (1/4 cup) of pecans or walnuts, coarsely chopped; 625 ml (2 1/2 cups) of blueberries, frozen; 1 litre (4 cups) of apples or pears, peeled and diced; 60 ml (1/4 cup) of flour; 60 ml (1/4 cup) of sugar

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 20

Baking 50

Portions 8

Freezing No

Budget

Ingredients Preparation

Ingredients

For the crisp topping:

250 ml (1 cup) of oat
60 ml (1/4 cup) of flour
60 ml (1/4 cup) of sugar
5 ml (1 teaspoon) of cinnamon
60 ml (1/4 cup) of butter, in small pieces
60 ml (1/4 cup) of pecans or walnuts, coarsely chopped

For the filling:

625 ml (2 1/2 cups) of blueberries, frozen
1 litre (4 cups) of apples or pears, peeled and diced
60 ml (1/4 cup) of flour
60 ml (1/4 cup) of sugar

Preparation

Side-by-side mode

Preheat oven to 375°F (190°C).
Lightly grease a 20 cm (8 inches) baking plate.

For the crisp topping:

In a medium‑sized bowl, mix oat, flour, sugar and cinnamon.
Add butter and cut in using your fingertips until the mixture resembles coarse crumbs. Add pecans or walnuts.
It’s also possible to combine dry ingredients with butter in a food processor and pulse until the mixture has a grainy texture.

For the filling:

Mix blueberries and apples (or pears) with the sugar and flour in a large bowl.
Pour the blueberry and apple (or pear) mixture into a prepared cooking plate. Sprinkle the topping evenly over the fruits.
Bake for about 50 minutes or until apples (or pears) are tender and the topping is golden-brown.
Serve hot with vanilla ice cream or frozen yogurt, if desired.