SIMPLE BLUEBERRY APPLE PIE
Provided by Sunny Anderson
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
- Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
- Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
- Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
- Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.
APPLE-BLUEBERRY BUCKLE
This blueberry buckle recipe comes from my grandmother, but we added the apples and it makes this dessert absolutely amazing!
Provided by eric1388
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 15
Number Of Ingredients 17
Steps:
- Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
- Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
- Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
- Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
- Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 294 calories, Carbohydrate 54.6 g, Cholesterol 32 mg, Fat 8 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 163.8 mg, Sugar 35.8 g
BLACKBERRY & APPLE CAKE
A moist fruit sponge, packed with the best seasonal produce with a touch of almond and cinnamon too
Provided by Gerard Baker
Categories Afternoon tea, Dessert
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
- Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.
Nutrition Facts : Calories 372 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
APPLE BLUEBERRY COBBLER
Serve this old-fashioned dessert warm or cold with whipped topping or ice cream," suggests Clara Dumke of Plant City, Florida.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside., Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples; toss to coat. , Place blueberries in a bowl. Sprinkle with lemon juice and orange zest; toss gently to coat. , For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full). , Bake at 350° for 35-40 minutes or until bubbly.
Nutrition Facts : Calories 378 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 170mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 5g fiber), Protein 3g protein.
APPLE BLUEBERRY CAKE
This recipe was given to me by a friend many years ago. It's always a big hit when it is served! The recipe calls for whipping cream, but I usually use whole milk since I don't always have cream in the house. Awesome served for dessert or breakfast!
Provided by Momofkings
Categories Breakfast
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in the cream/milk. Cool.
- In a large bowl, mix sugar and eggs for 1-2 minutes at medium speed.
- Add cooled butter mixture, flour, baking powder and salt. Mix until smooth (batter will be thick).
- Spread into greased and floured 13x9 pan. Bake at 350 for 45-50 minutes until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 228.4, Fat 8.3, SaturatedFat 4.8, Cholesterol 60, Sodium 246.9, Carbohydrate 36, Fiber 1.6, Sugar 20.2, Protein 3.4
APPLE AND BLACKBERRY KUCHEN
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake:
- Pour 2 1/4 cups of the flour in a bowl with the salt, sugar and yeast. In another bowl, beat the eggs and add them, with the vanilla extract, lemon zest and cinnamon, to the lukewarm milk. Stir the liquid ingredients into the dry ingredients to make a medium-soft dough, being prepared to add more flour as necessary. I generally use about 2 1/3 cups in all, but advise you to start off with the smaller amount: just add more as needed. Work in the soft butter and knead by hand for about 10 minutes or half that time by machine. When the dough is ready it will appear smooth and springy: it suddenly seems to plump up into glossy life.
- Cover with a kitchen towel and leave until doubled in size (1 hour to 1 hour 15 minutes). Or leave to rise slowly in a cold place overnight. Then punch down and press to line a jellyroll pan measuring 13 by 9-inches. You may think it's never going to stretch to fit, but it will, although you may need to let it rest for 10 minutes or so mid-stretch, especially if the dough has had a cold rise. When it's pressed out on the pan, leave it to rest for 15 to 20 minutes and then brush with the egg and cream mixture.
- Meanwhile, preheat the oven to 400 degrees F.
- Peel and chop the apple and toss it in a bowl with the blackberries and the zest from the other half lemon. Set the bowl aside for the few minutes it takes to make the crumble topping. Put the flour, ground almonds and cinnamon in a medium-sized bowl, stir to combine, then add the cold, diced butter. Using the tips of your fingers - index and middle stroking the fleshly pads of your clumpy (this is very buttery mixture) oatmeal. Fork in the sugars and sliced almonds.
- Tumble the fruit over the egg-washed dough and then sprinkle the crumble on top of that. Put in the oven for 15 minutes, then turn down to 350 degrees F and cook for a further 20 minutes or so, until the dough is swelling and golden at its billowing edges and the crumble is set; don't expect it to be crunchy.
- Remove from the oven and, if you can, wait 5 minutes or so before cutting it into greed-satisfying slabs.
APPLE BLUEBERRY CRUNCH
A tasty dump cake recipe from Southern Living Weeknight Meals. What's more??? It's vegan! Top it off with some soy ice cream and you are good to go!
Provided by januarybride
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spread apple pie filling on bottom of 9 x13 baking dish.
- In a bowl, mix together blueberries and 3/4 cup sugar; spoon over apple pie filling in pan.
- Sprinkle cake mix evenly over the fruit then drizzle with melted butter.
- Sprinkle with walnuts and remaining 1/4 cup sugar.
- Bake 45-50 minutes, or until golden and bubbly.
CREAMY APPLE BLUEBERRY PIE
This is a wonderful pie I have created out of a few other recipes. It is a nice blend of fruit and cream with a crispy top.
Provided by Megan Karlowsky
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Toss apples and blueberries in the unbaked pie crust.
- Mix 1/4 cup flour, white sugar, salt, nutmeg, and cinnamon in a bowl. Stir in yogurt, egg, and vanilla extract; pour batter over apples and blueberries.
- Combine 1/2 cup flour, pecans, oats, and brown sugar in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs; set aside.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking pie crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie and bake until golden brown, about 15 minutes more. Cool before serving.
Nutrition Facts : Calories 464.3 calories, Carbohydrate 54.5 g, Cholesterol 55.6 mg, Fat 25.6 g, Fiber 3.2 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 334.9 mg, Sugar 28.9 g
APPLE-BLACKBERRY CAKE
Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.
- Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.
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