This recipe was inspired by Anna Thomas, author of The Vegetarian Epicure. I have made and enjoyed her apple crisp recipe for more than 30 years. This is my version with blueberries.

2 lbs apples, peeled, cored, and cut into 1/4-inch-thick slices (about 5 cups)
1 pint (2 cups) frozen blueberries, thawed and drained
3/4 cup packed dark brown sugar
1/2 tsp freshly grated nutmeg
3/4 tsp ground cinnamon
1/4 tsp coarse salt
3/4 cup all-purpose flour
1/4 lb (1 stick) unsalted butter

1. Butter a shallow 3-quart dish and add the apples and blueberries. Pour 1/2 cup water over the fruit and smooth the top to make it level.

2. In a food processor, pulse the sugar, nutmeg, cinnamon, salt, flour, and butter together until they form pea-size crumbs. Sprinkle the mixture over the fruit and cover with foil.

3. Bake in a 350-degree oven for 30 minutes. Remove the foil and bake for 30 minutes longer, until the apples are tender and the crust is a dark golden brown. Serve warm or at room temperature with vanilla ice cream.

Makes 8 servings

Recipe by Janie Hibler