This easy cast iron apple blueberry crisp will be your new go to dessert. Perfect for the end of summer and fall months, this easy crisp is ready in under an hour. Make a batch for your end of summer picnic or bring it along to your holidays for a fun twist on a classic.
WHY YOU'LL LOVE THIS RECIPE
Seasonal Versatility. This apple blueberry crisp's combination of both summer and fall flavors allow it to seamlessly transition from the waning days of summer to the onset of autumn. Make this reason during the height of blueberry season or after apple picking at a local orchard.
Easy Dessert. Whether you're an expert in the kitchen or just getting your feet wet, this easy crisp recipe is effortless to prepare and bake. It also uses simple ingredients that are easily found at your local grocery store. If you enjoy other simple desserts that do not require a lot of effort, try this banana pumpkin bread or chocolate chip cookies.
Timely Convenience. With prep and bake time of less than one hour, this is a great recipe for busy, on the go people who want to enjoy a scratch made dessert, but do not have a lot of time to dedicate to it. Whip it up one night and enjoy with your whole family.
INGREDIENTS AND SUBSITUTIONS
Apples. Fresh apples are one of the main ingredients in this recipe. The best apples to use for this crisp is one that softens when baked. I recommend using on of the following: Cortland, Honey Gold, Jonathan, Fuji or Gala apples. If you prefer tart apples, you can also use Granny Smith. I like to use both gal and granny smith enhance the complexity of flavors in your crisp.
Blueberries. Fresh blueberries are the other star of this recipe. Use fresh, not frozen blueberries for the best, purest taste. Frozen blueberries will not as well for this recipe due to texture after thawing.
Lemon Juice + Zest. Use fresh lemon juice for the best taste. Pre-bottled lemon juice can be watered down, making it less potent. You need the zest anyway, so grab one fresh lemon while shopping.
Maple Syrup. Maple syrup sweetens up the filling up this blueberry apple crisp, and will also help with the texture of the filling. If you are not vegan, you can use honey in its place at a 1-1 ratio.
Oats. Oats are the base of the crisp. I recommend using old-fashioned rolled oats. If you are gluten intolerant or sensitive to gluten, make sure to purchase gluten-free certified rolled oats. If the bag does not have a gluten-free certification, it is possible the oats are cross contaminated with gluten proteins from wheat and may not be safe for gluten-free diets.
Flour. I used gluten free flour from Bob's Red Mill. Any all purpose flour will work though. I have not tried this crisp with a flour alternative, such as almond flour, oat flour or whole wheat flour.
Butter. Vegan block butter or regular block unsalted butter works perfectly for this recipe. If you can only find salted butter, it will work, just omit the added salt from the recipe. Refined coconut oil can also be used in its place. I have not tried any non-oil substitutes, such as apple sauce, for this apple blueberry crisp.
Brown Sugar. Brown sugar provides a warm, sweet flavor the crisp topping. I have also used coconut sugar in its place, which also worked perfectly. I do not recommend using maple syrup or honey it its place. If you are in a pinch, white sugar will also work, but it will change the flavor slightly, so you may need to adjust how much of the warm spices you add.
Walnuts. Walnuts add nice texture and an earthy flavor to this easy apple blueberry crisp. Pecans can be used in its place or slivered almonds. If you have a nut allergy, you can eliminate this ingredient completely.
STEP BY STEP INSTRUCTIONS
Step 1. Prep the ingredients. Begin by peeling and corking the apples then slice them into semi-thick chunks, approximately the size of the blueberry. This will ensure all ingredients are bite-sized and no one ingredient overpowers the other. Zest the lemon peel then juice the lemon.
Step 2. Make the filling. In a medium to large bowl, add the filling ingredients, which include apple slices, blueberries, lemon juice and zest, maple syrup, corn starch, all spice, cinnamon and nutmeg. Mix gently until all the ingredients are mixed being careful not to pop the juicy blueberries. Using a spatula is best. Mix until the apple mixture is coated in maple syrup.
Step 3. Make the crisp topping. In a medium bowl, combine the topping ingredients, which include rolled oats, flour, melted butter, brown sugar, walnuts and salt into a separate bowl and mix until everything is fully combined. The crisp will look slightly wet but not completely drenched.
Step 4. Add into cast iron. Begin by adding the fruit filling into the bottom of a cast iron skillet. Try your best to make it an even layer. Then, pour the crisp on top of the fruit mixture, spreading it out until it is even. If you do not have a cast iron dish, a pie dish will work just as well in its place.
Step 5. Bake. Bake the crisp in the oven for 30 to 35 minutes or until it is golden brown and the apple blueberry filling it bubbling.
Allow the apple blueberry crisp to cool for 10 minutes then serve. I like to add a scoop of vanilla ice cream and whip cream to the top of mine.
STORAGE
The great thing about this blueberry apple crisp recipe is that is gets even better with time, which is why it is one of my favorite desserts. Store the crisp in an airtight container or cover the entire dish with plastic wrap then place it in the refrigerator for up to 4 days. When ready to eat, gently heat it up in a cast iron in the oven for about 10 minutes at 350 degrees or pop it into the microwave for 30-45 seconds.
I have not tried freezing the crisp, nor do I recommend it due to the texture of the apples changing when frozen.
TIME SAVING HACKS
To save time, pre-peel and cork the apples then cut them into small, bite sized chunks 12 hours prior to making this delicious recipe. Coat them with lemon juice to prevent them from browning. A little browning, however, is okay since the apples will be baked in the fruit crisp.
You can also prep the entire crisp then cover it and place it in the fridge for up to twelve hours before baking. Once ready to bake, simple remove it and pop it into the oven.
RECIPE FAQ
Fresh is best, but in a pinch you can use frozen blueberries. I do not recommended to use frozen apples because the texture can change.
A mix of apple varieties is ideal. Look for a combination of sweet apples like gala and tart apples like Granny Smith to achieve the best balance and flavor.
You can assemble the crisp in advance and refrigerate it for up to 24 hours before baking.
The key is to ensure the filling it not too wet. With the way this recipe is written, the crisp should not get soggy due to the amount of maple syrup added, as well as the cornstarch.
EXPERT TIPS
-Cut the apples into bite sized pieces. While many crisp will have you slice the apples, I recommend cutting them into bite sized pieces, about the same size of the blueberries. This will allow for both the apple and blueberry flavor to shine, rather than apple overpowering the blueberry. It also makes it easier to eat.
-Use a variety of apples! Mixing sweet and tart apple varieties, such as Granny Smith for tartness and Honeycrisp for sweetness, can enhance the complexity of flavors in your crisp.
MORE APPLE RECIPES
Cast Iron Apple Blueberry Crisp
Equipment
- 1 Mixing bowl
- 1 12 inch cast iron skillet
Ingredients
Crisp Filling
- 3 cups apples, chopped into bite sized pieces see apple type suggestions in notes
- ¼ cup + 2 tbsp blueberries
- 1 tbsp lemon juice
- ½ tablespoon lemon zest
- ¼ cup maple syrup
- 1 tsp corn starch
- ¼ teaspoon all spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 tbsp granulated sugar
- 2 tbsp butter, melted (use DF for vegan)
Crisp Topping
- ¾ cup rolled oats
- 3 tbsp flour (use GF 1-1)
- ¼ cup + 2 tbsp butter, melted (use DF for vegan)
- ¼ cup maple syrup
- ¼ cup walnuts chopped
- ¼ cup brown sugar
- 1 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 F degrees and lightly grease your skillet.
- Peel and cork the apples then slice them into semi-thick chunks, approximately the size of the blueberry. Zest the lemon peel then juice the lemon.
- In a medium to large bowl, add the filling ingredients, which include apple slices, blueberries, lemon juice and zest, sugar maple syrup, corn starch, all spice, cinnamon and nutmeg. Mix gently until all the ingredients are mixed and everything is coated with maple syrup.
- Pour the filling mixture into the skillet and spread it so it is an even layer.
- Wipe the bowl clean then add the topping ingredients, which include rolled oats, flour, melted butter, brown sugar, walnuts and salt into it. Mix until everything is fully combined. The crisp will look slightly wet but not completely drenched.
- Sprinkle the topping on top of the filling until it is properly covered. 90% or more of the filling should be covered.
- Place into the oven and bake for 30-35 minutes. The crisp should be golden brown and the filling should be bubbling.
- Let cool for five minutes, then serve! Option to top with whip cream and ice cream.
- This crisp will last up to 3 days in an air tight container in the fridge
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