Blueberry Apple Crisp with Whipped Cream

By on March 8, 2019

Want to make a dessert that benefits by what you have on hand?  A Crisp fills the bill nicely.  Today,  I had blueberries and apples in the fridge,  plus some chopped pecans and cinnamon in the pantry.  Utilizing these ingredients was the start of an easy, delicious dessert.

For the Filling

1/4 cup soft butter for the pan

  • 2 large apples,  chopped
  • 1 teaspoon cinnamon

For the Topping

  • 2 cups whipped cream


Preheat oven to 375 degrees.  Generously butter an 8-inch baking dish. 

Make the filling: Mix blueberries, apples, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to the baking dish.
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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”