Fall is the perfect season for apple crisp. Why not add some blueberries, another popular fruit from B.C. throughout summer and early fall, to the classic dessert?
4 cups B.C. blueberries (fresh or frozen), do not thaw if using frozen
3 cups Granny Smith apples, cored, peeled and cut into ½” cubes
1/4 cup maple syrup
3 tbsp all-purpose unbleached flour
2 tbsp lemon juice
1 tsp cinnamon
Pre-heat oven to 350°F/180°C with rack positioned in the centre. Butter a 9” x 12” baking dish.
In a large bowl, mix the blueberries, apples, maple syrup, flour, lemon juice and cinnamon. Transfer to the buttered baking dish.
Sprinkle topping over fruit mixture.
Bake for 60 minutes, until lightly browned and bubbly.
Topping
2 cups old fashioned rolled oats
3/4 cup toasted hazelnuts, chopped
1/2 cup brown sugar, packed
1/4 cup all-purpose unbleached flour
1/2 tsp cinnamon
1/2 cup salted butter, chilled and cubed
In another bowl, combine the oats, hazelnuts, sugar, flour and cinnamon. Using your fingers or a fork, rub butter into oat mixture until crumbly.
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