Peggy’s Apple and Blueberry Crisp Recipe

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PEGGY’S APPLE & BLUEBERRY CRISP

ON BIG BLEND RADIO: Peggy Fiandaca discusses Pairing Wine with Pie and her Apple Blueberry Crisp Recipe, along with the winery’s 2024 harvest. Watch here on YouTube or download the episode on Podbean.

This recipe from Peggy Fiandaca of LDV Winery serves 4 to 6.

Ingredients –

6 McIntosh or Macoun Apples, peeled & diced into ½-inch pieces (can use Granny Smith if you like a tart flavor)

1 cup of blueberries

½ lemon, juiced

Zest of 1 lemon

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

2 T granulated sugar

 

For Topping:

½ cup fine graham cracker crumbs

½ cup oatmeal

½ cup brown sugar

¼ cup granulated sugar

¼ lb. cold butter, diced

½ teaspoon Kosher salt

 

Directions –

  1. Preheat oven to 400 degrees F. Butter a 9 by 12 baking dish.
  2. Combine apples, blueberries, lemon juice & zest, cinnamon, nutmeg, & sugar.
  3. In a small bowl, mix all topping ingredients together using the tines of a fork or your fingers until evenly combined with small crumbles form.
  4. Sprinkle topping evenly over apples/blueberries.
  5. Bake 15 to 20 minutes until apples are just tender & topping is golden brown.

 

To Serve –

Top with vanilla ice cream or whipped cream.

 

 

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About the Author:

Peggy Fiandaca, is the co-owner of LDV Winery.

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This recipe from Peggy Fiandaca, co-owner of LDV Winery serves 4 to 6.

Focus Title Peggy’s Apple and Blueberry Crisp Recipe
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