Apple and Blueberry Crisp
Apple and Blueberry Crisp
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Apple and Blueberry Crisp

30 MIN
1 H





  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). 


  1. In a bowl, combine the dry ingredients. Add the butter and stir until the mixture is just moistened. Set aside. 


  1. In a 20-cm (8-inch) square baking dish with a 2 litres (8 cups) capacity, combine the brown sugar and cornstarch. Add the fruits, butter and lemon juice and toss to combine. Top with the crisp mixture and bake for 55 minutes to 1 hour or until the crisp is golden brown. Serve warm or cold.


  1. I just made this and did a taste test after an hour of cooling and yummy look forward to a big portion will be my new favorite

  2. We changed up the fruit and added cinnamon and everyone loved it. The topping is fantastic

  3. When do you add the 2 T melted butter to the filling? Thank you

  4. I substituted the flour for ground hazelnuts, added a teaspoon of cinnamon, used blueberries instead of apples and added pecans to the topping. Will make again.

  5. My son and I enjoyed this dessert very much. It's less sweet than others I've tried and the blueberries were yummy.

  6. The first time I made this it was excellent. I used crushed Chex cereal instead of oats so it would be gluten free. It was fantastic!! The second time I used rhubarb instead of apples and blueberries and increased the sugar to 11/2 cups but it was still not sweet enough...I used gluten free oats and the topping was good.

  7. Fantastic!!

  8. Just wanted to read comments first.

  9. I love crisps. Thank you for posting this one. I might even try it with the blueberries and strawberries as I'm not all that fond of apples.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.