Easy Blueberry Apple Crisp Recipe
This blueberry apple crisp is a healthier plant based dessert filled with a warm fruit filling and crumbly oat topping.
This fall, apple crisp has become one of our favorite sweet treats. It takes about 10 minutes of prep time and then it goes into the oven, making your house smell 1 million times better than any pumpkin pie scented candle ever could. Apple crisp is so easy, that we’ve even made it on busy school nights. You probably have all the ingredients at home right now. Though Honeycrisp apples are my favorite for baking right now, I’ll use any I happen to have.
Apple crisp is a lighter alternative to pie and we like it even better. Served warm with a scoop of ice cream, this is the best fall treat!
- 6 large honeycrisp apples, peeled, cored and sliced
- 2 Tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- squeeze fresh lemon juice
- 1 cup blueberries (fresh or frozen)
- 3/4 cup rolled oats
- 3/4 cup flour (whole wheat, gluten free, etc.)
- 2/3 cup brown sugar (I use Trader Joe's organic)
- 1/4 teaspoon cinnamon
- 1/2 cup cold salted butter, cut into small cubes
- Preheat the oven to 375 degrees F.
- In a medium bowl, toss the apple slices with the syrup, cinnamon, nutmeg, and lemon juice. Gently fold in the blueberries. Transfer the apple mixture to a pie dish and set aside.
- In the same bowl, stir together the oats, flour, brown sugar, and cinnamon. Add the butter and use your fingers to crumble it into the oat mixture until well combined and crumbly. Sprinkle the oat mixture over the apples.
- Bake for 45 minutes, checking halfway through and covering with foil if the top is browning too quickly. Serve warm with ice cream.
To make this recipe vegan, use vegan butter such as Miyoko's.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 349 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 99mg Carbohydrates: 61g Fiber: 6g Sugar: 38g Protein: 3g