Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter, melted

  2. 9 gingersnap cookies, crushed FILLING:

  3. 4 large tart apples, peeled

  4. 1 tablespoon butter

  5. 3/4 cup sugar

  6. 3/4 teaspoon ground cinnamon

  7. 1/8 teaspoon ground ginger

  8. 3 cups fresh blueberries

  9. 2 tablespoons lemon juice

  10. 1 tablespoon grated orange peel TOPPING:

  11. 1 cup all-purpose flour

  12. 3 tablespoons brown sugar

  13. 6 tablespoons cold butter, cubed

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. 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 peel; 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. Yield: 6-8 servings.


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