Thursday, October 22, 2009

Apple Blueberry Cookie Crumble

Well back in the good old days, na just kidding this one is pretty new for me, but we do hear that allot and when we remake all of those old time favorite desserts. This is another one of those comfort foods that warm the soul in the fall. We kept experimenting with our two favorite fruits and the old time favorite crumbles, but we love crust, so I tried both bottom and top for this crumble, here is a mixture of both. ..... Not sure what to call this one.......maybe we need a vote?

Vanilla ice cream or Fresh Whipped Cream go perfect with this dessert.

All fresh ingredients make the difference, use crisp but tart apples.

Apples, spices, butter, blueberries gently mixed in.

This is the last step, putting the topping on, mixed with softened butter,oats, flour and spice. Ready for the oven.

Fresh apples and blueberry combo with a hint of cinnamon and cookie crust, just a delightful marriage of tastes. Enjoy!

Crust on bottom:
2 tablespoon butter, melted
1 package of crushed shortbread cookies around 10 cookies.

4 large tart apples, peeled sliced and cored
1 tablespoon butter
1 cup brown sugar

1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries or 1 can of blueberry pie filling
2 tablespoons lemon juice
1 teaspoon of vanilla extract

(use half the sugar if using prepared pie fillings)

1 cup all-purpose flour

1/2 cup oatmeal

1 teaspoon cinnamon

1/8 teaspoon of nutmeg
3 tablespoons brown sugar
6 tablespoons cold butter softened 20 seconds in the microwave

Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with crushed cookie crumbs press down gently. Set aside.
Combine the sugar, cinnamon and ginger; sprinkle over apples, dot with cut up butter and mix well. Place blueberries in a bowl. Sprinkle with lemon juice and vanilla, toss gently to mix well.
For topping, combine flour, oatmeal and brown sugar in a bowl, keep mixing in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and then crumble topping .

Bake at 350 degrees F for 35-40 minutes or until bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
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