Apple Blueberry Cobbler Recipe

4.5 1 4
Apple Blueberry Cobbler Recipe
Apple Blueberry Cobbler Recipe photo by Taste of Home
Publisher Photo

Apple Blueberry Cobbler Recipe

Read Reviews
4.5 1 4
Publisher Photo
Serve this old-fashioned dessert warm or cold with whipped topping or ice cream,” suggests Clara Dumke of Plant City, Florida.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
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

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 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 mixture and topping (dish will be full). Bake at 350° for 35-40 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Apple Blueberry Cobbler in Taste of Home August/September 2005, p 11

Nutritional Facts

1 cup: 378 calories, 13g fat (7g saturated fat), 31mg cholesterol, 170mg sodium, 66g carbohydrate (44g sugars, 5g fiber), 3g protein.

  • 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
  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 and mix well. Place blueberries in a bowl. Sprinkle with lemon juice and orange peel; toss gently to mix well.
  3. 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 mixture and topping (dish will be full). Bake at 350° for 35-40 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Apple Blueberry Cobbler in Taste of Home August/September 2005, p 11

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MY REVIEW
itamot User ID: 1009335 148505
Reviewed Aug. 31, 2012

"If you like apple pie, blueberries, and gingersnaps you'll love this cobbler! Scoops out easy and the recipe also halves well."

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