11 Reviews

This was so tasty! and really easy, too. The blueberries sort of pop and the apple sort of crumples and the sugar and butter make a yummy light caramel. I had to microwave about 5 minutes. Delicious with ice cream.

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SaraFish July 26, 2002

I put 4 cut up apples on the bottom of a microwave safe bowl. I put the blueberries on top and microwaved it all for about 8 minutes. Nice. I liked it better cold, actually!

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ladypit April 19, 2004

I'm not sure what happened, but there is no way this recipe works with my ramikins. I could only fit 1/4 cup of blueberries in, and after piercing the wholes in wrap, all the blueberry melted all over the place. It was very tart as well. My family really didn't like this.

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peaceangel_ca October 03, 2003

Great tummy warmer on a cold blustery night! I had a whopper of an apple that fit 2 ramekins, so I doubled the brown sugar and added a few more blueberries to fill out the servings. Instead of nuking, I baked them in a 375* oven for 30 minutes with the rest of our dinner. Can't wait to try this with cranberries! Thanks Derf.

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DuChick February 07, 2009

I made the recipe as written & used blueberries we picked & froze from the Icelandic countryside ~ but I used an apple too lrg for the ramekin & had to transfer the ingredients to a gratin dish to finish cooking (my bad). This was an easy fix & so good to eat w/just whipped cream from the can! Thx for sharing this *comfort food* recipe w/us. Yum!

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twissis January 07, 2008

I used pink lady apples which came out lovely, and served with low fat vanilla yoghurt and some walnuts for crunch. I also frozen mixed berries which unfortunately made too much juice once they thawed and cooked, but I'd be willing to try it again with fresh berries.

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westivan May 20, 2007

Thanks Derf;great recipe!I didn't bother with the butter and served it with low fat ice cream.Thanks for posting. Happy cooking! Rita

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Sage November 15, 2006

We loved this too! My apple skins were tough, probably from winter storage, so next time I will cut the apple into chunks first, but still leave the skin on. I used Splenda, and topped the cooked dessert with a dollop of fat free cool whip...so good...

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Sweet Baboo January 30, 2006

This recipe was so tasty. I loved this particular fruit combination, but the possibilities are many. I made 4 of these lovely little desserts, and we had the other 2 in the morning for breakfast. Perfect! Thanks so much for sharing this keeper. I will definately keep this one in my T&T cookbook!

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Miss Annie January 25, 2006

Oh, wow, this is GREAT! Pretty much everything sugarpea said is similar to my experience, including the paper towel & the Splenda. The bowl I had was nice & deep but actually a bit too large. I like this enough that I'm going to try to find one a bit better suited to the size of the apple.

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echo echo June 15, 2005
Blueberry Apples