RECIPE

For the Filling:

2lbs local apples (I used a variety of sweet and tart apples from the Farm Market)
1 c. blueberries
2 tbsp flour
1/2 c. local honey or 1 cup raw cane sugar
1 tsp cinnamon
1/4 tsp ground clove
1 tbsp butter, divided
a sprinkle of salt

For the Crumble:

2 c. flour
1 c. rolled oats
1 tsp baking powder
1 c. loosely packed brown sugar (I wouldn’t substitute this one)
1/2 tsp cinnamon
1/4 – 1/8 tsp ground clove
1 c. melted & browned butter

For the Spiced Whipped Cream:

1 c. heavy cream
1 tsp vanilla
a sprinkle of each: cinnamon, nutmeg, and clove

Directions:

Preheat the oven to 350 degrees if using convection and 375 if using non-convection. Start by greasing a 9×13″ baking dish with butter. Then peel and chop the apples into chunks (I like chunks rather than slices because I think it gives a better texture to the apples) adding them to the greased baking dish. Next add the blueberries (fresh or frozen work just fine), the flour, spices, and honey/sugar. Give everything a toss in the dish and then add the tbsp of butter in chunks all over the top of the fruit mixture. In a separate bowl add all dry crumble ingredients. Melt the butter on the stove top in a small sauce pan. Do so at medium-low heat until it turns a golden brown. Watch this carefully because butter will easily burn. This step should take about 15 minutes. Once the butter is done add it to the dry ingredients and stir. Then with your hands spread the crumble evenly over the filling. Put into the preheated oven for 35 minutes and enjoy the delicious smells coming from your oven.

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