1/2 c. flour (I use unbleached AP)
1/2 c. oats (not minute oatmeal)
1/4 c. finely chopped pecans
1/2 t. cinnamon
1/4 t. clove
1/8 t. nutmeg

1/3 c. butter or margarine, softened at room temp., but not too soft

2 large tart apples or 3 medium, sliced, peeled, cut into
bite-sized pieces
enough blueberries to cover the bottom of the pan w/one layer
(I have never measured)
1. Combine all dry ingredients (flour, oats, pecans, seasonings). Cut
the butter into the dry ingredients until crumbly, but barely sticky. To
cut butter in, use 2 knives (one in each hand), use a pastry/dough
blender, or use a food processor (only a *few, short* pulses needed). Do
not overblend. Set topping aside.

2. Pre-heat oven to 350°. Grease a 8×8 pan, 9×7 casserole, or comparabl
y
sized pan. Cover bottom of pan w/one layer of blueberries (they can
still be frozen). Cover blue berries w/apples. Sprinkle topping on fruit.

3. Cook 20-35 minutes until apples are easily pierced.

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