4 cups (1 litre) fresh or frozen blueberries (not thawed)
2 cups (500 ml) unpeeled, grated Cortland apples (2 large apples)
1 tablespoon (15 ml) lemon juice
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a bowl, combine the dry ingredients. Add the applesauce and butter and stir until the mixture is just moistened. Set aside.
In a 20-cm (8-inch) square baking dish with a 2 litres (8 cups) capacity, combine the brown sugar and cornstarch. Add the fruit and lemon juice and toss to combine. Top with the crisp mixture and bake for about 50 minutes or until the crisp is golden brown. Serve warm or cold.