Ingredients
Fruit Filling
- 5 medium apples, peeled, cored and sliced
- 1½ cups blueberries (fresh or frozen)
- 1 teaspoon ground cinnamon
- Pinch of allspice or freshly grated nutmeg
- Zest of one orange
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 3 tablespoons pure maple syrup
Crisp Topping
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- ¾ cup coconut sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cubed (or vegan butter)
- Optional: ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Butter an 8-inch square baking dish or a 9-inch pie dish. Place the dish on a sheet pan so the bubbling juices drip onto the sheet pan and not your oven!
- In a large bowl, combine the apples, blueberries, cinnamon, allspice, orange zest, lemon juice, vanilla, cornstarch, and maple syrup. Toss until everything is evenly coated.
- Transfer the fruit to the prepared baking dish.
- In another bowl, stir together the oats, flour, coconut sugar, cinnamon and salt.
- Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs. Fold in the pecans if using.
- Sprinkle the topping evenly over the fruit.
- Bake for 45–55 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
- Allow the crisp to rest for 10–15 minutes before serving so the juices can thicken.
Notes
My Favorite Plant Magic Touch
If you have a few sprigs of lemon thyme in the garden, strip the leaves from one small stem and toss them into the apples before baking. Lemon thyme has a gentle citrusy fragrance that beautifully complements apples and blueberries without tasting savory. It’s one of those unexpected little touches that makes people pause after the first bite and ask, “What is that wonderful flavor?”
- Prep Time: 30 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Diet: Vegetarian