My Dad’s fruit trees are doing a little better this year, and especially one apple variety in particular. He’s got so many apples on this one tree he doesn’t know what to do with them all. He and my mom have been making great apple crisps, so I took some off his hands and did the same. And because I hit up the local blueberry farm and now have a plethora of blueberries, I decided to throw them in the mix as well.
Oh Summer and the lovely fruits that you bear. Keep ’em coming!
This recipe also uses Dad’s homespun honey, THE best honey out there in my opinion. If only he grew and harvested oats, I could call this a complete backyard crisp!
I used honey instead of granulated sugar and added a little lemon. It’s not the sweetest apple crisp you will ever have – I was going for something a little healthier. I also left the skins of the apples on. The skins are packed with nutrients and they are just a pain to peel off. Ain’t nobody got time for that.
Apple Blueberry Crisp
3 cups of apples, chopped; cores, stems and seeds removed
1.5 cups blueberries
1.5 – 2 cups rolled oats
3 TBS cinnamon
1 tsp nutmeg
Juice and zest of 1/2 lemon
1/4 cup + 3 TBS honey
3 TBS butter, melted
– Preheat oven to 350 and spray baking pan with nonstick spray.
– In a large bowl, combine fruit, lemon juice and zest, 2 TBS cinnamon, nutmeg and 1/4 cup honey. Stir to combine and add to baking dish.
– Combine oats with remaining cinnamon, honey and melted butter. Mix well and spread atop fruit in baking dish.
– Bake for 45-50 minutes.
Calories: 232 Total Fat: 4g Saturated Fat: 2g Protein: 3g Carbohydrates: 49g Fiber: 5g Sugar: 31g Vitamin C: 15% DV