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This apple blueberry crisp recipe is a delicious, healthy dessert. The flavorful topping goes perfectly with the bright fruit flavor in this gluten-free, vegan snack.
One of my favorite ways to enjoy fresh summer berries is this apple blueberry crisp recipe. The apple flavor complements the blueberries so well, and the topping gives it just the right amount of crunch.
This recipe can be served as dessert with ice cream or coconut whipped cream. And given the nourishing ingredient list, it could also be served as a fun breakfast or a healthy snack.
Apple Blueberry Crisp Tips
I like to peel the apples for the best texture in this recipe. But if you’d prefer to skip that step and leave the peels on the apples, that works fine, too.
To cut back on dishes, you can use the same big bowl to mix the fruit and the crisp topping. There’s no need to wash the bowl between these steps in the recipe.
Add the crisp topping to the fruit mixture by dolloping it on with a spoon. If you want a lot of topping, you can double the topping quantity in the recipe.
Cook the apple blueberry crisp until the topping is brown and the apples are soft. You can serve this warm, or refrigerate it and serve it cold later. If you cut into the crisp while it’s still hot, it will be a bit runny. Let it cool if you want the fruit filling to gel together.
Apple Blueberry Crisp
- 1 1/2 lbs apples peeled and chopped (about 4 apples)
- 1 lb blueberries (about 4 cups)
- 1 tsp cinnamon
- 1 tbs gluten-free flour
- 1/4 cup pure maple syrup
- 1 cup rolled oats
- 3/4 cup gluten-free flour
- 1/4 cup shredded coconut
- 1 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup pure maple syrup
- 1/3 cup coconut oil
- Preheat the oven to 375 degrees.
- Place the apples and blueberries in a large bowl. Add the cinnamon, flour, and maple syrup, and stir to coat. Place the filling in a 9 x 13 inch pan.
- Using the same large bowl, prepare the crisp topping by mixing together the oats, flour, shredded coconut, cinnamon, and salt. Then stir in the pure maple syrup and coconut oil. Use a spoon to add dollops of the topping to the fruit mixture.
- Place the pan in the oven and bake for 45 minutes, or until the topping is brown and the apples are softened. If the apples aren’t soft enough, cover the pan with foil and bake for an additional 5 or 10 minutes.
- Cool on a wire rack. Serve warm or cold. The leftovers can be refrigerated for several days.
This recipe costs a total of $11.91 to make, or $.99 per serving. Try this delicious apple blueberry crisp for a healthy summer dessert.
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Note: This recipe was first published in 2012. It was updated in 2020.