Apple-Blueberry Crisp

apple crisp
8 to 10 Serves

Underneath the spiced oat topping of this crisp is a double-fruit filling: tender apples and sweet-tart blueberries.


  • 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

  • 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)


  1. 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.

  2. 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.

  3. 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."

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