Apple blueberry crisp

This delicious crisp is made with a combination of fresh apples and frozen blueberries.

Topping:

1/2 cup (65 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/4 cup (55 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

6 tablespoons (85 grams) cold unsalted butter cut into pieces

1/3 cup (30 grams) old-fashioned rolled oats

In a bowl, whisk together the flour, sugars, cinnamon, and salt. Using a pastry blender or your fingertips, cut the butter into the flour mixture until you have coarse crumbs. Then stir in the rolled oats and chopped nuts. Set aside while you prepare the filling. 

Filling:

6 cups apples (peeled, cored, and cut into 1 inch 

1 cup fresh or frozen berries

1 tablespoon lemon juice

3 tablespoons granulated white sugar to taste

Preheat the oven to 375F and place the oven rack in the center of the oven. Butter a 9 inch deep dish pie pan or an 8 inch square baking dish.

Place the apple chunks in a large bowl, along with the berries. Toss with the lemon juice and sugar. Transfer this to the prepared baking dish. Spread the topping evenly over the apples.

Bake for about 30 to 40 minutes or until bubbly and the topping is golden brown. Remove from the oven and place on a wire rack to cool for about 20 to 30 minutes before serving. 

Serve with whipped cream or vanilla ice cream. Leftovers can be refrigerated and reheated before serving.

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