Apple Blueberry Crisp
When I put my apple blueberry crisp in the oven, I was scared. I didn't use a recipe and I was beginning to doubt my cooking skills. Also, this was my first time using agave nectar in the place of sugar. In the end, it turned out pretty well!
Anyway, with a few tweaks, this could be fantastic. Don't get me wrong, it's tasty, but the fruit was a bit tart and I probably could have used another 1/4 cup of agave in the topping. If you make this with regular brown sugar I would say to use a full cup and to cut the flour to 1/2 cup.
Here is an approximate estimate of what went into the crisp:
3 Fuji apples sliced thinly
1 1/2 cups of blueberries
3 Tbsp of corn starch
2 Tbsp of lemon juice
1 cup of oats
3/4 cups flour
1/2 cup of blue agave nectar (no, it's not actually blue)
1/2 cup (1 stick) of butter
1 tsp of cinnamon
1/2 tsp of nutmeg
1 tsp of vanilla
Preheat oven to 350 degrees. Put apples and blueberries into a large baking dish.(I used a round 9" wide 4" deep ceramic crock.) Toss the fruit with the lemon juice and then sprinkle on the corn starch and toss.
In a medium bowl, mix all topping ingredients. Butter should be cold and it should be cut into very small chunks with a pastry blender of knife. Because of the liquid from the agave, this will be like a dense, sticky dough. Use your fingers to drop small amounts of the dough on the fruit until the top is evenly covered in the topping. Bake at 350 degrees for 45 minutes.
Note: Because this was a bit doughy, I pulled it out after 20 min and broke up the topping with a fork and put it back in and it turned out great.
I just couldn't keep myself from posting this one. The steam was so pretty.