Apple Blueberry Crumble

Sunday was pretty much a perfect day. The weather was hot enough to spend a day at the pool, but cool enough to make you savor every ray of sunshine, even as it beat down on your bare skin. The sky was blue. Clouds were scarce, and a gentle breeze pushed the whole morning and afternoon into something Heavenly.

We started the morning off with breakfast at Takoba. This East-Side Mexican restaurant is a favorite of mine, and home to a pretty badass plate of chilaquiles. We met my sister, Heather, and our friend, Keeley there to chow down, then headed over to Deep Eddy for some pool time. Deep Eddy is a spring-fed city park with crystal clear water. It’s totally free of chlorine, and maintains a crisp temperature throughout the year. Basically, it’s one of my favorite places on Earth.

After our swim we hit up Juiceland for some smoothies. I got a Chai Chia, which is a blend of banana, vanilla, coconut, chia, and almond milk. It was delicious, and just the thing to fuel me for what was next. Everyone came back to my place for an early dinner of tacos and chips. I had a lot of the fixings on hand, so it didn’t take long to fill our table with a mighty spread. After we were finished I felt the urge for something sweet.

Armed with a small package of blueberries and a few apples from our juicing stash, I whipped up a quick crumble that was perfect for that hot, summery evening. This recipe was inspired by Joy the Baker‘s Man Bait Apple Crisp. I cut in roughly half, added blueberries, and swapped the chopped pecans for almond meal, since that was the closest thing I had in my cupboard. We served this with scoops of vanilla ice cream, but it would also go well with a little whipped cream instead.

We were all pretty well tuckered out by the time we finished dessert. Scott Bobleo and I didn’t even make it to our weekly TV date with Sugarfoot Eats. You know you’re beat when you can’t make time for Westeros.

Apple Blueberry Crumble
Makes about eight servings

Ingredients

For the filling:

• 3 large apples (I used two granny smith and one cameo, but any kind will do)
• 1/2 pint blueberries
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoon cinnamon

For the topping:

• 1 heaping cup whole wheat flour
• 1 heaping cup brown sugar
• 1/2 cup rolled oats
• 1/2 cup almond meal
• 1/2 cup (1 stick) butter, softened
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Directions

1. Preheat the oven to 350 degrees.
2. To make the filling, peel and core the apples, then chop them into 1/4 inch pieces. Toss with blueberries, sugar, salt, and cinnamon, then pour the mixture into a casserole dish.
3. Combine the flour, rolled oats, almond meal, brown sugar, cinnamon, and salt in a mixing bowl. Whisk together.
4. Chop the butter into small pieces, then mash it into the dry mixture with your hands. Work the mixture into little crumbles, then spread it evenly over the top of the casserole.
5. Bake for 50 – 60 minutes, until the topping is crunchy and brown.