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Apple Blueberry Cobbler Recipe

Photo by: Taste of Home

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Serve this old-fashioned dessert warm or cold with whipped topping or ice cream,” suggests Clara Dumke of Plant City, Florida.

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6-8 Servings
Prep: 20 min. + cooling Bake: 35 min.

Ingredients

1 tablespoon butter, melted
9 gingersnap cookies, crushed
FILLING:
4 large tart apples, peeled
1 tablespoon butter
3/4 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries
2 tablespoons lemon juice
1 tablespoon grated orange peel
TOPPING:
1 cup all-purpose flour
3 tablespoons brown sugar
6 tablespoons cold butter, cubed

Directions

Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.
Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples; toss to coat.
Place blueberries in a bowl. Sprinkle with lemon juice and orange peel; toss gently to coat.
For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full).
Bake at 350° for 35-40 minutes or until bubbly. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 378 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 170 mg sodium, 66 g carbohydrate, 5 g fiber, 3 g protein.

Apple Blueberry Cobbler published in Taste of Home August/September 2005, p 11

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