Print Options

 
 
 Print
Apple Blueberry Cobbler Recipe

Apple Blueberry Cobbler Recipe

Serve this old-fashioned dessert warm or cold with whipped topping or ice cream,” suggests Clara Dumke of Plant City, Florida.
TOTAL TIME: Prep: 20 min. + cooling Bake: 35 min. YIELD:6-8 servings

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

  • 1. Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.
  • 2. 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.
  • 3. Place blueberries in a bowl. Sprinkle with lemon juice and orange peel; toss gently to coat.
  • 4. 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).
  • 5. 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.