Description
This apple blueberry crisp is an easy fall dessert loaded with tender cinnamon apples and juicy blueberries, topped with a buttery, crunchy oat crumble. Perfect for the holidays!
Ingredients
Scale
Blueberry Apple Mixture:
- 4 large granny smith apples, peeled and thinly sliced
- 3/4 cup blueberries
- 2 tablespoons 1:1 gluten free baking flour
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Oat Crumble:
- 1 cup gluten free rolled oats
- 1/2 cup 1:1 gluten free baking flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into pieces
Instructions
- Preheat oven to 350°F.
- To a large bowl add, sliced apples, blueberries, flour, honey, lemon juice, cinnamon and salt. Gently toss to coat all the fruit.
- Pour fruit mixture into 9″x9″ baking dish or 11″ skillet.
- In medium bowl, add regular oats, flour, brown sugar, cinnamon, salt, and butter.
- Using your hands or a pastry blender, combine the butter into the dry ingredients until everything is combined and crumbly.
- Sprinkle crumble topping on top of the fruit mixture.
- Bake for 35-40 minutes, until top is browned.
- Remove from oven and serve! (optional: top with vanilla ice cream)
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 11 g
- Sodium: 265 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 20 mg
