Apple Blueberry Cobbler 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 Printed from tasteofhome.com Jul 20, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apple Blueberry Cobbler cont. 3 tablespoons brown sugar 6 tablespoons cold butter 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 and mix well. Place blueberries in a bowl. Sprinkle with lemon juice and orange peel; toss gently to mix well. For topping, combine flour and brown sugar in a bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry Printed from tasteofhome.com Jul 20, 2008 Copyright Reiman Media Group, Inc © 2008

	Apple Blueberry Cobbler mixture and topping (dish will be full). Bake at 350° for 35-40 minutes or until bubbly. Yield: 6-8 servings. Printed from tasteofhome.com Jul 20, 2008 Copyright Reiman Media Group, Inc © 2008