Tasty Tuesday - Blueberry Apple Crisp

I think this would probably go down in a top ten of family favorites for my family. We inhale this dish, and could happily have it a few times a week--not that we do, because then our blueberries wouldn't last very long.

It's very quick and easy to put together, and is rather healthy. It calls for a very small amount of sugar, and if you really want, that could even be lessened. I haven't actually tried not using any sugar, but you probably could.

The recipe is originally written to be made in individual custard cups, but I make mine in a 9x13 (or this time, in what I think might be an 8x10--not sure, it's just a little smaller). As a result, I quadruple the topping from the original recipe. I will type out the recipe the way I make it.

Blueberry Apple Crisp

2 1/2 c blueberries
2 1/2 c apples, peeled and chopped

1 c flour, divided
1/2 c brown sugar (note, if you actually quadruple the original, this would be 3/4c)
3/4 c uncooked oats (note, if you actually quadruple the original, this would be 1/3c)
1 t ground cinnamon
1 t ground nutmeg
6 T softened butter (or margarine)

1. Combine fruit in a large bowl and sprinkle with 1 T of the flour.
2. Spread the fruit into a 9" x 13" baking dish.
(Note, if your blueberries are frozen, you will not want to use a stone, as they will make your stoneware cold and will possible cause it to shatter once placed in the hot oven.)

3. Combine remaining flour and sugar in a bowl. Cut in butter until mixture is crumbly and resembles course meal.
4. Add cinnamon, nutmeg, and oats.
5. Sprinkle mixture over fruit.
6. Bake at 400 degrees for about 30 minutes or until bubbly.
7. Let stand 10 minutes.
Another note, sometimes the topping may come out more dry and crumbly than you would like. If you don't notice this until it is done baking, you can melt about 1 T of butter in the microwave and then sprinkle it over the topping and place back in the over for about 5 minutes. I've had to do this a few times. I guess my conversion isn't quite accurate. :)

This makes an excellent dessert, breakfast, or snack. It is delicious topped with a good vanilla ice cream or even whipped topping.

Tasty Tuesday - Oatmeal Blueberry Muffins (mix)

ALL summer long I've been wanting to share some of the delicious blueberry recipes that my family enjoys, but as I recently explained, blogging fell to the bottom of my priority list this summer. So, now I will try to catch up on some of the tasty recipes I've been wanting to share!

My oldest and I LOVE all things bread. My husband and second really don't care for bread-type items. In my attempt to make our foods healthier I started making bread items with whole wheat flour and/or oats.

I was unable to take pictures of each step of this process as my camera was out of commission for nearly a month. But this is a simple recipe, and I use it as a make-ahead meal of sorts. I make my own muffin mix with this. Since my daughter is allergic to eggs, I use a powdered egg substitute in the mix, but I will include directions for doing this with a real egg instead. These muffins come out very moist, and usually don't last a whole day around here!

I grab one mixing bowl and 4 containers (I think they may be 3c containers, but it doesn't say on the bottom). I mix up one batch in the mixing bowl and then put the ingredients for four other batches in each of the four containers.

Oatmeal Blueberry Muffins

Dry Mix

• 1 1/4 cups quick cooking oats
• 1 cup all-purpose flour
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 t Ener-G egg replacer

Wet Ingredients

• 1 cup milk
• 2 T warm water
  
• 1/4 cup vegetable oil
• 1 cup blueberries, rinsed and drained

Note: In place of the water and egg replacer you can use just one egg.
Note: I usually use closer to two cups of berries. :)
Note: I often use 1/2 whole wheat flour, 1/2 all-purpose--it does make the muffins more dense.

Directions

1. Combine oats, flour, sugar, baking powder, egg replacer, and salt.
   
2. Mix in milk, water, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
3. Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
   

And apparently there are still issues with my camera. Anyway, I label the container with instructions for what needs mixed, what temp to bake, and how long.

Freezer Jam

I'm going to try this recipe with the free blueberries I just got!

30 minutes to homemade sure.jell strawberry freezer jam recipe at kraftfoods.com