Food & Cooking Recipes Dessert & Treats Recipes Apple-Blueberry Crisp 4.0 (107) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 7, 2018 Print Rate It Share Share Tweet Pin Email Yield: 8 to 10 Serves Underneath the spiced oat topping of this crisp is a double-fruit filling: tender apples and sweet-tart blueberries. Ingredients 1 cup (2 sticks) unsalted butter, cold, cut into small pieces, plus more for baking dish 2 ¼ cups all-purpose flour ¾ cup packed dark-brown sugar ⅓ cup plus ½ cup granulated sugar ½ teaspoon ground cinnamon ¼ teaspoon mace ½ teaspoon salt ½ cup old-fashioned rolled oats 2 cups blueberries 3 pounds apples (about 8), peeled, cored, and cut into thin wedges Juice of 1/2 lemon (about 1 tablespoon) 2 tablespoons flour Vanilla ice cream or whipped cream, for serving (optional) Directions Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside. In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside. In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired. Cook's Notes This recipe appears in "Martha Stewart's Baking Handbook." Rate it Print