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Call the Crop Report for the Farm and Winery Updates 

Blueberry Apple Crisp

12 servings
2 cups old-fashioned oats
1 cup flour, divided
1 cup sugar, divided,
2 teaspoons ground cinnamon
½ cup (1 stick) butter, cut into small pieces
½ cup pecans or walnuts, coarsely chopped
32 ounces frozen blueberries
8 cups peeled and cubed apples
  1. Preheat oven to 375 F.
  2. Lightly grease a 4-quart baking dish or 12 ramekin.
  3. To prepare topping: in a medium-sized bowl, combine oats, ½ cup of the flour, ½ cup of the sugar and cinnamon. 
  4. Add butter.
  5. Between fingers, rub butter with dry ingredients to form coarse crumbs.
  6. Stir in nuts.

To Prepare Filling

  1. In a separate, large bowl, toss blueberries and apples with the remaining ½ cup sugar and ½ cup flour.
  2. Pour blueberry-apple mixture into prepared baking dish.
  3. Sprinkle the topping evening over the fruit.
  4. Bake until apples are tender and topping is golden, about 50 minutes if using a large baking dish or 20-30 minutes using ramekins.
Serve warm, with yogurt topping, if desired.

Be Good to the Land and the Land will be Good to You.

Philip James JONES, FARM FOUNDER, 1821-1912