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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Serve this old-fashioned dessert warm or cold with whipped topping or ice cream,â suggests Clara Dumke of Plant City, Florida. Ingredients:
1 tablespoon butter, melted |
9 gingersnap cookies, crushed |
filling: |
4 large tart apples, peeled |
1 tablespoon butter |
3/4 cup sugar |
3/4 teaspoon ground cinnamon |
1/8 teaspoon ground ginger |
3 cups fresh blueberries |
2 tablespoons lemon juice |
1 tablespoon grated orange peel |
topping: |
1 cup king arthur unbleached all-purpose flour |
3 tablespoons brown sugar |
6 tablespoons cold butter, cubed |
Directions:
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.
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