This recipe was phenomenal! Michael made this delicious fruit crisp on Sunday while I was working on homework all night. He used a combination of blueberries and apples for the filling, and topped it with an oatmeal-almond crumble. It’s a great alternative if you’re looking to make something a bit more special than a regular apple crisp this fall.
Blueberry apple crisp with an oatmeal-almond topping
(Makes a 9″x13″ pan)
By Jane and Michael’s Gourmet Extravaganza
For the filling:
- 5-6 cups peeled and sliced apples (about 8 small apples)
- 4 cups frozen blueberries
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar
For the oatmeal-almond topping:
- 1 cup quick oats
- 1/2 cup flour
- 3/4 cup brown sugar
- Pinch of table salt
- 1/2 cup butter, chilled
- Almond extract (optional)
- 1 cup slivered almonds
Preheat oven to 375 degrees. Mix the filling ingredients together and put in a 9″x13″ baking dish.
To make the topping, mix together the oats, flour, sugar, and salt. Cut in the cold butter and the almond extract, if desired (we use our KitchenAid mixer on speed 3). Add almonds and stir. Sprinkle the topping over the fruit mixture in the baking dish.
Bake at 375 degrees for 35 minutes, or until apples are tender. Let cool slightly before serving with vanilla ice cream.
Note: This recipe was linked to Eat at Home’s ingredient spotlight: Apples.