Apple crisp with blueberry sounded like a great idea. It’s what was for dessert.

Preheat oven to 350

6-8 Macintosh apples or another good baking apple

1 cup blueberries

lemon zest

juice of 1/2 lemon (1 Tablespoon)

1/4 c sugar

grated nutmeg (about 1/2 tsp)

1 tsp cinnamon

1 c flour

1/2 c brown sugar

1/2 c white sugar

1/2 c oatmeal

1 tsp cinnamon

1 stick cold butter

Peel, core and slice apples. Toss with lemon zest and juice, 1/4 c sugar, and spices. Spread apples out in a deep 8×8 casserole dish that has been greased or sprayed with cooking spray. Sprinkle blueberries over apples.

Whisk together flour, sugars, and oatmeal. Work butter into dry ingredients with your hands or use the paddle on your stand mixer. Sprinkle the crisp over the fruit and bake for 45-50 minutes until golden brown and bubbly. Serve warm with whipping cream or vanilla ice cream.

This recipe can be doubled and baked in a deep 9×13 pan. In case of bubble-over you may want to put the pan on a foil lined cookie sheet.