Apple-Blueberry Crisp With Oatmeal Topping

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.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 5  large granny smith apples, peeled, cored and sliced
• 1  cup blueberries (fresh or frozen, do not thaw if frozen)
• 3 -4  tablespoons white sugar
• 3 -4  tablespoons light brown sugar
• 2  tablespoons flour
• 2  teaspoons cinnamon
• 1  pinch nutmeg (or to taste)
• 3  tablespoons  melted butter (no substitutes!)
•  vanilla ice cream

• TOPPING

• 3⁄4 cup flour
• 2  tablespoons flour
• 7  tablespoons oats (not instant or quick oats)
• 1⁄3 cup sugar
• 1⁄3 tablespoon light brown sugar
• 1⁄2 teaspoon cinnamon
• 3⁄4 cup butter (cut into small pieces, no substitutes!)

Directions

1. Set oven to 350 degrees.
2. Butter a 2-quart casserole dish (or larger).
3. 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).
4. In a large bowl; toss the apples with FRESH blueberries, both sugars, cinnamon and nutmeg (if using frozen berries then add in later).
5. Let the apple mixture sit out at room temperature for about 25 minutes.
6. Place the apple/blueberry mixture into the prepared baking dish (if you are using frozen berries then add in now).
7. Drizzle 2-3 tablespoons melted butter over the fruit mixture.
8. Sprinkle the prepared topping mixture evenly over the top of the fruit mixture.
9. Bake for about 35-40 minutes, or until the top is golden brown and the filling is bubbly.
10. Serve warm with vanilla ice cream!