Who can resist pie? Certainly not me. Of course, I say this as I wait for my blueberry apple crisp to finish baking. I smell the aromas of cinnamon and apple making their way through the kitchen. Based on scent alone, this cobbler already promises to please the taste buds.
Yes, I know cobbler isn’t the same as pie. I like to think of cobbler as pie’s easy-going sibling. There is no need to take out the rolling pin, obsess about whether the pie crust is flaky enough, or ponder how you should cover the pie. Cobbler is almost always a sure thing and for someone who is indecisive, cobbler removes the many questions that pie invites.
Now, I know some of you are probably die-hard pie fans. You’re probably thinking, “Why did she go and screw up an all-American apple pie by adding blueberries and an oatmeal-crisp topping?” Simply put, it delivered delicious results. Sometimes even an old favorite needs a new spin.
Which do you prefer to make and eat, pie or cobbler? I vote cobbler and yes, I did just finish eating my portion before I submitting this post. Obviously, I have my priorities in order. Read on for the recipe.
Ingredients for Simple Blueberry-Apple Cobbler:
*Serves 2 / Preheat the oven to 350 degrees
2 apples (I used Macintosh), diced into 1/4 inch pieces
1 tsp + 1/2 tsp of sucanat (sub organic brown sugar or maple syrup if you don’t have sucanat, which is similar to brown sugar, but less processed)
1/4 to 1/2 tsp of cinnamon (depending on your preference for the spice, I always like more so I used 1/2 tsp)
4 tbsp of organic blueberries (fresh or frozen)
1/4 cup of rolled oats
1/4 cup of nuts (walnuts, almonds, or pecans), chopped (I used equal parts walnuts and almonds, but for a buttery flavor use pecans. My topping tasted a bit nutty, instead of buttery.)
1/4 tsp of cinnamon
1 tbsp of pure maple syrup
1- Preheat the oven to 350 degrees. Dice the apples, then add then add them to a small mixing bowl. Add the teaspoon of sucanat and the cinnamon and stir. Divide the mixture evenly between two small baking ramekins (mine were about 4 inches in diameter), or if you don’t have ramekins you can use a loaf pan.
2- In the same bowl (after portioning out the apple mixture), mix the blueberries with the half teaspoon of sucanat. Add those to the ramekins by spooning the sweetened berries atop the apples.
3- Add all of the ingredients for the topping into the same small mixing bowl. Mix well and then spoon onto the top of the blueberries. Bake for 20 minutes, or until the crust becomes golden brown and the apples become soft. Let the cobbler cool for about 5 minutes before serving. Easy, delicious, and fairly healthy.