Apple Blueberry Cobbler
TOTAL TIME: Prep: 20 min. + cooling Bake: 35 min.
YIELD: 8 servings.
Serve this old-fashioned dessert warm or cold with whipped topping or ice cream,” suggests Clara Dumke of Plant City, Florida.
Ingredients
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1 tablespoon butter, melted
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9 gingersnap cookies, crushed
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FILLING:
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4 large tart apples, peeled
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1 tablespoon butter
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3/4 cup sugar
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3/4 teaspoon ground cinnamon
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1/8 teaspoon ground ginger
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3 cups fresh blueberries
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2 tablespoons lemon juice
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1 tablespoon grated orange zest
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TOPPING:
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1 cup all-purpose flour
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3 tablespoons brown sugar
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6 tablespoons cold butter, cubed
Directions
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1.
Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.
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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.
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3.
Place blueberries in a bowl. Sprinkle with lemon juice and orange zest; toss gently to coat.
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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).
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5.
Bake at 350° for 35-40 minutes or until bubbly.
Nutrition Facts
1 cup: 378 calories, 13g fat (7g saturated fat), 31mg cholesterol, 170mg sodium, 66g carbohydrate (44g sugars, 5g fiber), 3g protein.
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