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.”
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.
Used in this recipe:
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.
More fantastic fruit desserts:
- 3 cups sliced apples, peeled (about 4 small apples)
- 2 cups blueberries, fresh or frozen
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- ⅔ cup packed brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats (old fashioned or quick)
- 1 teaspoon ground cinnamon
- ¾ teaspoon freshly ground nutmeg
- ⅓ cup unsalted butter, softened
- Preheat oven to 350°F and lightly spray 8 x8 inch baking dish with nonstick spray (see note).
- In large bowl, mix together 2 tablespoons sugar and 2 tablespoons flour. Add fruit and toss lightly to coat. Spread fruit evenly in baking dish.
- In same bowl, combine topping ingredients: brown sugar, ½ cup flour, oats, cinnamon, and nutmeg. Cut in butter using a fork or a pastry cutter until combined. There should be small clumps. Sprinkle this mixture on top of fruit, squeezing some between your fingertips if you like large clumps on the crisp.
- Bake 50-55 minutes, or until apples are soft, fruit is bubbling, and crisp is browned on top..
- Serve warm with ice cream or whipped cream, if desired.
- Any baking dish that is of comparable size or a small cast iron skillet can be used.
- Choose a good baking apple such as Honeycrisp, Pink Lady, Braeburn, Granny Smith, or Cortland.
- Feel free to sub in a different fruit. Use all apples, or all blueberries. Instead of blueberries, try cherries, raspberries, or strawberries. Instead of apples, try pears, plums (unpeeled), peaches or nectarines. Fresh or frozen fruit may be used.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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.