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:
- 2 1/2 cups chopped apples
- 2 cups blueberries
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats (old fashioned or quick)
- 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
- Preheat oven to 350°F and spray small cast iron pan with non-stick cooking spray.
- Spread chopped apples in bottom of pan, sprinkle blueberries on top of apples.
- 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.
- Bake 30-40 minutes, or until apples are soft, fruit is bubbling, and crisp is browned on top..
- Enjoy with ice cream. Or for breakfast. Or for breakfast with ice cream.
- If you don't have a cast iron pan, no worries. Use an 8 or 9 inch square or round pan. It will work just fine.
- Use whatever combination of fresh or frozen fruit you prefer: peaches, cherries, blackberries, plums, raspberries, etc. This is a very versatile recipe.
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.