This was a simple solution to use the rest of the blueberries we had sitting around from the french toast a few posts back. This time, I had the great pleasure of having Michael serve as my sous chef and help with all the dirty work involved in cooking! :) Oh, and it's always great to have another mouth to feed my desserts to!
As school gets more and more busy and deadlines continue to pile-up... hopefully I'll be able to keep up-to-date on this. I'm also plotting a name change for the blog and total make-over. Any ideas?
3 large granny smith, or other tart apples, thinly sliced
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp cardamom
3/4 cup fresh blueberries
1 1/4 cups brown sugar
1 cup flour
1 1/2 cups oats
1/2 tsp salt
1 tsp vanilla
Preheat the oven to 350.
Heat a large skillet over medium-high heat with 1/4 cup butter. Once butter is melted, toss in the apples and a 1/4 cup brown sugar and saute until the apples begin to cook down, about 7-9 minutes. You could also sweeten with maple syrup, honey, or agave for a twist! Once apples begin to get a little tender and brown slightly, toss in the cinnamon, cloves, and cardamom and continue to cook for another 2-3 minutes. Add in the blueberries and saute for another 2-3 minutes and remove from heat. Set aside.
In a separate bowl, combine the remaining 3/4 cup butter (melted) and the remaining 1 cup brown sugar and combine until light and fluffy. Add in vanilla, salt, flour, and oats and combine to create crumbles.
In a tart or pie dish, spread the sauteed apples and blueberries in an even layer. Top with the crumbled oat mixture and bake for 20-25 minutes, or until top begins to lightly brown.
Let cool for about 15 minutes before serving. Top with whipped cream, ice cream, drizzle with heavy cream, or just eat!
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