Granny Smith apples and fresh blueberries topped with a buttery, oatmeal, white chocolate crust makes a deliciously satisfying snack.
Years ago I made this crisp with Granny Smith apples and fresh blueberries, but somewhere it got lost when switching blogging platforms.
I'm so glad I came across this recipe again because it's so easy to make and satisfies the sweet cravings!
Granny Smith apples are in season from late April-early May and last through December; which makes them a good choice to use in recipes most of the year.
These apples have a tart flavor, but combined with sweet, ripe blueberries they balance each other out. Not to mention the crust made with butter, brown sugar, oats and white chocolate chips!
This Apple Blueberry Crisp is a definite crowd pleasing dessert. You can serve it as is warm or cold or add a scoop of your favorite ice cream on top. ~Enjoy!
Suggested Equipment
- Apple Corer
- Vegetable Peeler
- Mixing Bowls
- Dry Measuring Cups
- Measuring Spoons
- 2-Quart Baking Dish
- Pot Holders
- Trivet
Ingredients Needed
To make this apple blueberry crisp you'll need the following ingredients:
Granny Smith Apples: You can use any type of apple, but another tart apple would be a Crispin.
Blueberries: You can use fresh or frozen blueberries in this recipe.
Honey
Vanilla Extract
Ground Cinnamon
Oats: You can use old fashioned oats or quick oats.
All Purpose Flour
Light Brown Sugar
White Chocolate Chips: Or any chopped white chocolate.
Melted Butter: I used salted butter, but you can use unsalted.
How do you make Apple Blueberry Crisp?
Start by preheating the oven to 375 degrees F. Core and peel the apples; then dice them into even, bite-sized pieces and place in a mixing bowl.
Next, add the blueberries, honey, vanilla extract and cinnamon. Mix well; then place the mixture into a 2-quart baking dish.
To make the topping combine the oats, flour, brown sugar, chocolate chips and melted butter in a bowl and mix well until crumbly.
Evenly place this mixture on top of the apples and blueberries; then bake for approximately 30 minutes or until apples are fork tender and the topping is light brown.
Remove the dish from the oven and allow to cool slightly before serving warm. You can also cool completely; then cover the dish and refrigerate until cold.
Make Ahead
You can prepare this crisp up to one day before if wrapped tightly; then kept refrigerated before baking.
Storage
Store this Apple Blueberry Crisp covered in the refrigerator for up to 4 days once baked or frozen for up to 2 months. Allow the apple blueberry crisp to thaw overnight in the refrigerator before reheating.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Blueberry Desserts
- Oatmeal Blueberry Crumb Bars
- Pistachio Blueberry Energy Bites (No Bake)
- Blueberry Crisp
- Lemon Blueberry Sorbet
- Crumb Cake
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Apple Blueberry Crisp
Equipment
Ingredients
- 2 Granny Smith apples
- 2 cups blueberries
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup oats
- ½ cup all purpose flour
- ½ cup light brown sugar
- ½ cup white chocolate chips
- 8 tablespoons melted butter
Instructions
- Start by preheating the oven to 375 degrees F. Core and peel the apples; then dice them into even, bite-sized pieces and place in a mixing bowl.
- Next, add the blueberries, honey, vanilla extract and cinnamon. Mix well; then place the mixture into a 2-quart baking dish.
- To make the topping combine the oats, flour, brown sugar, chocolate chips and melted butter in a bowl and mix well until crumbly.
- Evenly place this mixture on top of the apples and blueberries; then bake for approximately 30 minutes or until apples are fork tender and the topping is light brown.
- Remove the dish from the oven and allow to cool slightly before serving warm. (You can also cool completely; then cover the dish and refrigerate until cold).
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