Blueberry Apple Crisp

Last night I made the Blueberry Apple Crisp crisp recipe from Lori Burke’s very popular Best Ever Fruit Cobbler & Crisp Recipes (Best Ever Recipes Series). It was fantastic! This recipe was a hit with my family and one I will definitely make again.

I must admit I had never tried combining blueberries in a crisp with apples before. Since I have a few bags of frozen blueberries in my freezer (picked at an organic blueberry farm last summer), I am always on the lookout for interesting blueberry recipes.

I was so impressed with this great collection of crisp and cobbler recipes, I tracked down Lori Burke and asked her if I could share this recipe with you. She generously agreed! If you haven’t heard of her, Lori Burke has taken the Kindle bookstore by storm with nine very popular cookbooks, most of which are also available in print. Her cookbooks (to date) feature classic desserts like dump cake, poke cake, refrigerator cakes, brownies, cookies, crisps and cobblers. Not only is she a great cook, but she’s a successful indie publisher. I asked her a few questions, which she generously answered as well (see below).

Blueberry Apple Crisp

Cook Time: 50 minutes

Yield: 6 to 8

Blueberry Apple Crisp

Featured recipe from Best Ever Fruit Cobbler & Crisp Recipes (Best Ever Recipes Series) by Lori Burke.


  • 2 cups fresh blueberries
  • 3 Granny Smith apples, diced into 1/2-inch cubes
  • 2 tsp lemon juice
  • 3 tbsp sugar
  • 1/3 cup flour
  • 1/3 cup packed brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 3/4 cup quick cooking rolled oats
  • 1/2 cup almonds, sliced
  • pinch of salt
  • 1/2 stick softened unsalted butter


  1. Preheat the oven to 375F.
  2. Butter an 8-inch X 8-inch square baking pan.
  3. Add the blueberries and apples together in a large bowl. Stir. Sprinkle the lemon juice over the fruit and toss to coat. Pour the blueberries and apples into the baking dish. Sprinkle the fruit with the granulated sugar and set aside.
  4. Sift the flour into a large bowl.
  5. Add the brown sugar, cinnamon, baking powder, oats, almonds and salt to the flour. Whisk to combine.
  6. Cut the butter into the flour mixture with a pastry blender or two knives. Stir with a fork until the mixture is crumbly.
  7. Spread the flour mixture over the berries.
  8. Bake for 40 to 45 minutes or until the crisp has browned. Rotate the dish 180 degrees halfway through cooking.
  9. Remove from the oven and cool for 5 to 10 minutes.
  10. Serve with ice cream.

Interview with Lori Burke:

1. What made you decide to write an entire cookbook on fruit cobbler and crisp recipes?

Great question!  I was introduced to fruit cobblers years ago by my mother-in-law and sister-in-law and loved them.  But because of my schedule back then I usually made quicker desserts like dump cakes and refrigerator cakes.   Now I have a better schedule and more time to bake.  So I started exploring more traditional desserts.  I baked some of the older cobbler and crisp recipes I had and enjoyed both the taste and the process  of baking from scratch with fresh ingredients.  So I decided to do the book.

2. What’s the difference between a cobbler and a crisp?

Cobblers have a deep dish fruit filling with a thick top crust that’s traditionaly made out of biscuit dough.  Usually spoonsful of biscuit dough are dropped on top of the fruit.    There are some variations on this method.  There are cobblers that use more of a cake batter topping.  There’s another version where you pour a batter made with self-rising flour or flour & yeast into hot butter.  You put the fruit on top of the batter and as it bakes the batter rises up and over the fruit.

A crisp has a fruit filling on the bottom with a crispy top crust made with oats, sugar, butter, flour and sometimes nuts.

3. Which recipe in the book is  your most favorite and why?

I really have 3 favorites.  I like the Apple Cobbler because it uses the traditional method of making cobbler but has a cakier crust and tastes great.    I like the Caramel Apple Raisin Cobbler because the filling is cooked and tastes so good with the apples, sugar and spices.  It uses a traditional method with a cakier crust and it’s topped with ice cream and caramel.  Then I love the Peach Cobbler II recipe.  The peaches are cooked with sugar and spices.  This cobbler uses the method of pouring the batter over hot butter and spooning the peaches over the batter.  I love seeing the batter rise up over the fruit 🙂

4. You mention your mother-in-law and sister-in-law a lot in your books. Do they have a huge influence on the recipes you choose to share in your cookbooks?

I try to include famiy recipes in all of my cookbooks.   I think my mother-in-law and sister-in-law have had a big influence on my more recent books though.  They are both excellent, bake from scratch bakers.  When I had less time to cook I made refriegerator cakes, dump cakes and poke cakes which are quick and easy.  Now I’m getting more interested in bake from scratch cakes and desserts with natural ingredients.  I still look for quick and easy methods though.

5. You have had great success as a cookbook author. You have eight cookbooks available for Kindle with several of those also published in paperback. Which book is your most popular so far? What do you think is the secret to its success?

Thank you so much!  It’s been unexpected really.  We just hit 9 books.  The Dump cake book was really popular but it also got a lot of criticism from people who don’t like cake mixes.  The Christmas book was popular and readers seem to like the Cobbler & Crisp book.
I think maybe the books were popular because they’re a bit different than the average cake or dessert book.  I know a lot of people shared with me that they had made dump cakes when they were little.  Maybe that was a part of it.  And I think Cobblers are a great, traditional dessert that people responded to.  Honesty I’m not really sure why people liked those books 🙂

6. Do you have any advice for an aspiring cookbook author? Is there anything you can share with someone who loves to cook and is thinking of publishing their own cookbook?

I would suggest writing a cookbook about a type of food that you love.  Share with people why you are passionate about the food you’re writing bout.  Original, tested recipes of course.  And on the technical side you really want to have a well-formatted book and an appealing cover.  I think some people really like to see photos too.  That’s something I just haven’t had the time (or talent) for 🙂

 Thank you Lori Burke!

Lori Burke’s cookbooks are available for Kindle and in paperback:
Best Ever Fruit Cobbler & Crisp Recipes (Best Ever Recipes Series)
30 Delicious Dump Cake Recipes
30 Delicious Ice Cream Cake Recipes
30 Delicious Refrigerator Cake Recipes
30 Delicious Poke Cake Recipes
30 Delicious Brownie & Bar Recipes
30 Delicious Icebox Cookie Recipes
30 Delicious Family Favorite Cake Recipes
Best Ever Christmas Dessert Recipes (Best Ever Recipes Series)

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Nicole L'Esperance loves to cook from scratch. She is the co-author of the Easy Recipes from Scratch cookbooks found on

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