Ingredients Jump to Instructions ↓

  1. 1 cup (2 sticks) unsalted butter, cold, cut into small pieces, plus more for baking dish

  2. 2 1/4 cups all-purpose flour

  3. 3/4 cup packed dark-brown sugar

  4. 1/3 cup plus 1/2 cup granulated sugar

  5. 1/2 teaspoon ground cinnamon

  6. 1/4 teaspoon mace

  7. 1/2 teaspoon salt

  8. 1/2 cup old-fashioned rolled oats

  9. 2 cups blueberries

  10. 3 pounds apples (about 8), peeled, cored, and cut into thin wedges

  11. Juice of 1/2 lemon (about 1 tablespoon)

  12. 2 tablespoons flour

  13. Vanilla ice cream or whipped cream, for serving

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.

  2. In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.

  3. In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.


Send feedback