Thursday, November 15, 2012

Apple-Blueberry Crunch


After a meal of soup failure - by failure, I mean a soup that tasted like nothingness, with rice that literally sucked the remaining pot liquor dry (didn't even know that was possible)?! - I was left with a tremendous need to redeem/comfort myself with deliciousness.

Enter Crunch. One of my all-time favourite desserts. It's sweet, delicious, a bit 'crunch'-y and oh-so-satisfying, especially after a savoury meal (or a failed one in this case). Like many of my recipes, this was a favourite growing up. Typically, we would have either blueberry or apple crunch, but last week, with both on hand, I stared destiny in the face and created my new favourite version, Apple-Blueberry!

  • Approx. 5 peeled and sliced Apples, enough to cover the bottom of the dish (I used Gala)
  • 3/4 cup Blueberries (frozen are fine)
  • 1/4 cup sugar
  • 1/2 cup Butter (softened at room temp)
  • 1 cup flour
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt

1) Preheat oven to 350 degrees F.

2) Place apples in 8inch baking dish, layering them along the bottom. Next, follow with a layer of blueberries, then sprinkle with sugar.

3) Prepare the crunch topping by mixing all dry ingredients in a bowl until well combined. Next using your hands, mix in the butter until a dough forms. Crumble dough evenly over the fruit. (Try not to eat it all, it's the best tasting dough ever!)

4) Bake for 35-45 minutes, or until crunch has browned nicely.

You can serve it up with some ice cream, or just eat it as is, just remember it will be really, really hot when it first comes out of the oven. Word to the wise, let it cool before digging in! Take it from some one who has burned their tongue many-a-time on crunch (and apparently has yet to learn).

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