Apple-Blueberry Crisp

Can you believe it?! I’ve actually got a new recipe for you!

Amy’s been getting really good at sitting in one of her chairs in the kitchen to watch while I do dishes and/or prepare supper.  The other day, I was craving something sweet but we had NO chocolate in the house – GASP!  We did have 3 very soft apples that had been sitting in the fridge since before Amy was born, and a ton of fresh blueberries that we had picked.  I figured I would throw together a quick fruit crisp and see what happens.  The end result was obviously so very tasty – hence why I’m posting the recipe today… while Amy naps… after falling asleep on her VERY OWN thanks to the projector on her new sound machine! Yay! 🙂

Apple-Blueberry Crisp


What You Need:

  • 3 large apples – peeled and cubed
  • 1/2 C fresh blueberries
  • 1-2 tsp cinnamon
  • 1.5 tsp tapioca quick cook powder (you can get it at Bulk Barn – it’s for thickening)
  • 1.5 tsp sugar
  • 1 1/4 C rolled oats
  • 1/4 C whole wheat flour
  • dash of salt
  • 1/4 C brown sugar
  • 1/4 C coconut oil

What You Do:

– place the cubed up apples and blueberries in a small casserole (mine is about 8 inches in diameter)


– sprinkle the cinnamon, tapioca and sugar on top – then carefully mix it all together


– in a small bowl, using a fork, mix together the oats, flour, brown sugar, salt and coconut until the mixture looks crumbly


– carefully spread the crumble over the fruit (sorry for the blurry shot!)


– bake at 350 for approximately 45 minute or until the fruit starts to bubble from the sides a bit

– Best when enjoyed hot, or cold! 🙂



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