My original title for this post was “Apple Blueberry Crisp for Two,” because I was using a cute little cast iron pan that I thought was perfect for two people. Then I piled it so full of delicious stuff that I realized I would be kind of a fatty if I ate half of it.
In other words, a more accurate title would be: “It Will Take You Two Short Days to Eat This Apple Blueberry Crisp for Two.”
Too long? Hmm…
“Apple Blueberry Crisp for Two Little Piggies.”
I guess I’ll stick with the current title and let you split it however you want.
And for the official record, my daughter ate a little bit of this too. So I guess it served three. Or two and a half but I’m not entirely crazy about calling my daughter a “half.”
Apple Blueberry Crisp
2.5 cups chopped apples
2 cups blueberries
1/2 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon ground cinnamon
3/4 teaspoon freshly ground nutmeg (use already ground if you have to)
2/3 cup packed brown sugar
1/3 cup softened unsalted butter
1. Preheat oven to 350 degrees and spray small cast iron pan with non-stick cooking spray.
2. Spread chopped apples in bottom of pan, sprinkle blueberries on top of apples.
3. In a small bowl, combine flour, oats, cinnamon, nutmeg, and brown sugar. Cut in butter using a fork or a pastry cutter until combined and butter is in small pieces. Sprinkle this mixture on top of fruit.
4. Bake 30-40 minutes until apples are soft and crisp on top is browned.
5. Enjoy with ice cream. Or for breakfast. Or for breakfast with ice cream.
Verdict: This crisp is one of my favorite desserts, it is delicious with just apples as well, if you’re not in the mood for blueberries.
Husband’s take: “I could live on this stuff! I wish E would stop mooching off of mine!”
Changes I would make: Nada. Note: I used frozen blueberries because they were all I had on hand. Either is fine, but fresh is almost always better. By the way, if you think it looks a little runny, that’s because it is. I like it that way, especially with ice cream. Also, it was still warm when these photos were taken.
Also note: if you don’t have a mini-cast iron pan (this one is six inches, you could easily use any other baking dish. A 8- or 9-inch square baking dish would work fine, just resulting in a slightly thinner crisp.