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Apple Blueberry Cobbler

Total Time

Prep: 20 min. + cooling Bake: 35 min.

Makes

8 servings

Serve this old-fashioned dessert warm or cold with whipped topping or ice cream,” suggests Clara Dumke of Plant City, Florida.

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 zest
  • 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 zest; 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.

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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