Mama Cyn’s Apple/Blueberry Crisp

Posted on March 1, 2011

About The Chef:

Cynthia Keefe lives in Torrey Del Mar and works in Del Sur, where she sells new homes at Pasado @ Del Sur for William Lyon Homes. She and husband Michael have four children and seven grandchildren.
Entertaining and making her home warm and inviting for guests is a must for Cynthia. She loves to set the table in a creative way and usually includes a typed written menu in a pretty frame at dinner parties and a little take-home gift for each guest. One of her specialties is a dessert – called Mama Cyn’s Apple/Blueberry Crisp. It can be served at cold, room temperature or warm with ice cream or whipped cream. Husband Michael even likes it for breakfast.

Ingredients:

5 Medium Granny Smith apples (sliced and then cut in half; peel or leave with skin on)
1      cup fresh or frozen blueberries
1    cup flour (white or wheat)
1      cup rolled oats
1.5 cups firmly packed light brown sugar
1.5 tsp. nutmeg
1.5 tsp. cinnamon
2/3 cup melted unsalted butter

Directions:

1. Preheat oven to 375 degrees
2. Butter or use cooking spray on the bottom of a 13”x 9” glass pan (aluminum if you are taking to a party and want to leave the pan there)
3. Cut apples in slices and then in half and layer in pan. Layer the blueberries in between the apples.
4. Mix flour, oats, brown sugar, nutmeg and cinnamon together in a bowl. Add 2/3 cup melted butter and mix thoroughly.
5. Take mixture and sprinkle over apples & blueberries. Bake for 30 minutes at 375 degrees or until apples are tender and topping is golden brown.
6. Top with vanilla ice cream or whipped cream and serve. Delicious! Makes 8 servings.