Apple Blueberry Crisp in Cast Iron

This apple blueberry crisp recipe is served in an adorable cast iron pan – it’s the perfect dessert for any occasion and one of our absolute favorites!

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.”

Too harsh?

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.”

About this apple blueberry crisp

While I did use a cute cast iron pan for this crisp, I usually use a baking dish. This recipe can easily be made in a 8 or 9 inch square or round baking dish, or whatever you have that’s comparable. This is a basic fruit crisp recipe that is easily adaptable. I’ve been making it for years.

Apple blueberry crisp is easy to make and you can use whatever combination of fruit you have. Fresh or frozen, it doesn’t matter. Other suggestions are peaches, cherries, raspberries, blackberries, plums, etc. If the fruit is super juicy, you may want to toss it with a tablespoon or two of flour first. 

Pile the fruit in the pan and smooth it out. For this apple blueberry crisp, I put the sliced apples in first and then sprinkled frozen blueberries on top of the apples.

To make the topping, mix flour, oats, cinnamon, nutmeg, and brown sugar together in a bowl. Add softened butter, and cut it into the dry ingredients. You can use a pastry cutter, a fork, your fingers, or a food processor to do this. The mixture should be pretty well combined and will be chunky.

Sprinkle the topping on the fruit and bake 30-40 minutes, or until the fruit is bubbling and the top is browned. 

Serve apple blueberry crisp warm, with a scoop of vanilla ice cream or whipped cream. A dollop of yogurt is really good, too. 

Used in this recipe: 

• 6-inch cast iron pan
• oats
• cinnamon
• nutmeg

I love this dessert because it totally feels like you can get away with eating it for breakfast, what with all the fruit and oats and stuff. In reality, it’s a sweet treat just like any other dessert (especially with the ice cream), but you do get the added bonus of the fruit. So there’s that.

If you love crisps as much as I do, try these: apple crisp with ginger, blueberry coconut crisp, and peach blueberry crisp. 

More fantastic fruit desserts:

 

• Raspberry and Brownie Mini Trifles
• Yogurt Tart with Oat Crust
• Rhubarb Instant Pot Cake
• Fruit Salad Parfaits with Shortbread Cookie Crumble
• Mini Patriotic Fruit Tarts
• No Bake Lemon Berry Cheesecakes
• Berry Mint Granita

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. 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. 
Difficulty: Easy.