Recipe

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• 1 tbsp butter, melted
• 9 gingersnap cookies, crushed
• filling:
• 4 large tart apples, peeled
• 1 tbsp butter
• 3/4 cup sugar
• 3/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 3 cups fresh blueberries
• 2 tbsp lemon juice
• 1 tbsp grated orange peel
• topping:
• 1 cup king arthur unbleached all-purpose flour
• 3 tbsp brown sugar
• 6 tbsp cold butter, cubed

• 1 Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.
• 2 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; toss to coat.
• 3 Place blueberries in a bowl. Sprinkle with lemon juice and orange peel; toss gently to coat.
• 4 For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full).
• 5 Bake at 350° for 35-40 minutes or until bubbly. Yield: 6-8 servings.