Prep 35 mins
Cook 35 mins
To save time you can make the topping up to a day in advance, cover and refrigerate. The amounts listed makes a sweet oatmeal topping, you can reduce the sugars slightly for a less sweeter taste if desired.
- 5 large granny smith apples, peeled, cored and sliced
- 236.59 ml blueberries (fresh or frozen, do not thaw if frozen)
- 44.37-59.16 ml white sugar
- 44.37-59.16 ml light brown sugar
- 29.58 ml flour
- 9.85 ml cinnamon
- 0.25 ml nutmeg (or to taste)
- 44.37 ml melted butter (no substitutes!)
- vanilla ice cream
- 177.44 ml flour
- 29.58 ml flour
- 103.53 ml oats (not instant or quick oats)
- 78.07 ml sugar
- 4.88 ml light brown sugar
- 2.46 ml cinnamon
- 177.44 ml butter (cut into small pieces, no substitutes!)
- 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!
Perfect! I doubled the recipe and increased the oven time to 1 hour. I wouldn't change a thing. Sweetness was just right, although I think it would be okay to decrease the sugar a bit if desired.