• 6servings
  • 35minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D, P
MineralsFluorine, Silicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter, melted

  2. 9 gingersnap cookies, crushed


  4. 4 large tart apples, peeled

  5. 1 tablespoon butter

  6. 3/4 cup sugar

  7. 3/4 teaspoon ground cinnamon

  8. 1/8 teaspoon ground ginger

  9. 3 cups fresh blueberries

  10. 2 tablespoons lemon juice

  11. 1 tablespoon grated orange peel

  12. TOPPING:

  13. 1 cup all-purpose flour

  14. 3 tablespoons brown sugar

  15. 6 tablespoons cold butter

Instructions Jump to Ingredients ↑

  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 degrees F for 35-40 minutes or until bubbly.


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