Apple Blueberry Cobbler

This old-fashioned cobbler can be served warm or cold with whipped topping or ice cream.

Yield

6 servings

Crust Ingredients

1 tablespoon butter or margarine, melted
9 gingersnap cookies, crushed

Filling Ingredients

4 large tart apples, peeled
1 tablespoon butter or margarine
3/4 cup granulated (white) sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries
2 tablespoons lemon juice
1 tablespoon grated orange peel

Cobbler Ingredients

1 cup all-purpose flour
3 tablespoons brown sugar
6 tablespoons cold butter

Directions

Preheat oven to 350°F (177°C). Spread butter over the bottom of an 8-inch square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.

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.

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 for 35 to 40 minutes or until bubbly.

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