Recipe by AshleyTex
"Blueberries and apples are a great combination for a wonderful crisp. Pair this dessert with a great meal and everyone will think you are a genius."
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whole wheat flour
1 1/2 cups
cold butter, cubed
apples - peeled, cored, and sliced
whole wheat flour
lemon, juiced and zested
I stumbled upon this looking for a crowd pleasing last minute dessert for a casual dinner party. I'm glad I did, as it was a big hit. I prepped both the filling and the topping the day before and left in the frig until I was ready to assemble/bake before dinner. I wanted individual portions, so I used ramekins w/no issue. I baked for about 30-35 minutes and served w/a scoop of ice cream. I used Granny Smith apples, per personal preference. I can definately see this getting made again at the LTH house. THANKS for the recipe, Ashley Tex!
We are inundated with fresh apples and blueberries and needed a recipe to use them and I have to say, this is a keeper. Yum!
This is one recipe I definitely would not tweak. Absolutely delicious.
This was delicious! I cut the recipe in half for our small family and baked in an 8x8 pan. Made homemade whipped cream to top it with. Will make again!
Easy and delish! Had more apples than blueberries on hand and only 1stick of butter, but made due using this recipe as a guide. Loved it!
This was one of the BEST Crisp Recipes i have found. 35 minutes and it was cooked perfectly. Fruit was tender and NOT overcooked, very good will make again!!
I had canned apple pie filling that needed used up and wanted to try something different than just a pie. So I just used the topping portion of this recipe and it was wonderful! My husband has asked for seconds so I call that a win!
I tried this recipe tonight! It was great! Thanks :)
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Apple Crisp
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 151
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