Apple Blueberry Cobbler Recipes
Ingredients
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1 tablespoon butter, melted
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9 gingersnap cookies, crushed
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FILLING:
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4 large tart apples, peeled
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1 tablespoon butter
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3/4 cup sugar
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3/4 teaspoon ground cinnamon
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1/8 teaspoon ground ginger
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3 cups fresh blueberries
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2 tablespoons lemon juice
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1 tablespoon grated orange peel
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TOPPING:
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1 cup all-purpose flour
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3 tablespoons brown sugar
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6 tablespoons cold butter
Directions
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Spread butter over the bottom of an 8-in. square
baking dish. Sprinkle with gingersnap crumbs; press down gently. Set
aside.
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Cut each apple into 16 wedges. In a large skillet,
saute apples in butter until crisp-tender, about 10 minutes. Remove from
the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger;
sprinkle over apples and mix well. Place blueberries in a bowl. Sprinkle
with lemon juice and orange peel; toss gently to mix well.
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For topping, combine flour and brown sugar in a
bowl; cut in butter until crumbly. Spoon apple mixture into prepared
baking dish. Top with blueberry mixture and topping (dish will be full).
Bake at 350 degrees F for 35-40 minutes or until bubbly.
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