This presents beautifully in individual pie crusts or puff pastry shells. I give the option of a healthier crust as well. Not too sweet, it is a perfect accompaniment to chicken and meat dishes. Drizzle with blueberry syrup for additional pizzazz and flavor. It can double as a light dessert; shpritz with a dollop of whipped topping if desired.
Apple Blueberry Crisp
- Cook & Prep: 50 m
- Serving: 10
Make the Berry Crisp
Yields 1 pie or 10 servings.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all filling ingredients together. Set aside.
Combine all topping ingredients (except for blueberry or caramel topping) together in a small bowl.
To assemble: Gently pour apple mixture into pie shell(s), taking care to fill evenly. Sprinkle topping over apples. Bake for 40 minutes or until apples are tender. Let sit in oven for five minutes with door ajar. Remove from oven and drizzle with either topping if desired. We liked it as is, sans glaze. Serve warm.
For a healthier pie crust, use one cup whole wheat (pastry) flour, 1/2 cup boiling water, 1/3 cup oil, 1/2 teaspoon baking powder, and a pinch of salt. Mix all ingredients together in a small bowl. Press on bottom and up sides of a Pyrex pie pan. Proceed with filling and topping.