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Apple Blueberry Cobbler

 Apple Blueberry Cobbler
Serve this old-fashioned dessert warm or cold with whipped topping or ice cream,” suggests Clara Dumke of Plant City, Florida.
6-8 ServingsPrep: 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 King Arthur Unbleached 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

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Apple Blueberry Cobbler (continued)

Directions (continued)

  • 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.
Nutritional 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.