Apple Blueberry Cobbler

Name: Apple Blueberry Cobbler
Prep time: 20 min
Cook time: 35 min
Total time: 55 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 zest; TOPPING:; 1 cup all-purpose flour; 3 tablespoons brown sugar; 6 tablespoons cold butter, cubed

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

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 zest; 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.