We followed this apple crisp recipe but substituted two of the apples with 1 pint fresh blueberries: https://www.foodnetwork.com/recipes/apple-crisp-1960784 Our modifications: first, we peeled, cored, sliced 3 Gala apples and placed into a medium mixing bowl. We tossed them with juice from ½ a lemon, 1 Tbsp flour, and slightly less than 2/3 cup white sugar (see Note below). In a separate, smaller bowl, we tossed 1 pint blueberries (washed and drained) with juice from ½ a lemon, 1 Tbsp flour, and 1/3 cup white sugar. We then layered the apples and blueberries in a buttered 9×12″ 3 quart (increased from 8×8″ 2 quart) glass baking dish. We followed the topping ingredients and instructions, except we accidentally omitted the ¼ tsp salt (and that ultimately did not affect the dish). For the toasted nuts, we used a mix of walnuts and pecans. We served this a la mode. (Jan. 2019)
Note: Because we used sweet apples (Gala) instead of tart ones (like Granny Smith), we slightly reduced the sugar to avoid an overly sweet filling. I think we omitted about 1-2 tsp from the 2/3 cup white sugar.
Cooking Adventures 