Yield: 8X8 baking pan, 6 – 8 servings
Crust:
1 tablespoon butter, melted
9 gingersnap cookies, crushed
Filling:
4 large tart apples, peeled
1 tablespoon butter
¾ cup sugar
¾ teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries
2 tablespoon lemon juice
1 tablespoon grated orange peel
Topping:
1 cup all-purpose flour
3 tablespoons brown sugar
6 tablespoons cold butter
Instructions:
Spread butter on bottom of an 8-in. square caking dish. Sprinkle with gingersnap crumbs; press gently. Set aside.
Cut each apple into 16 wedges.
In a large skillet, sauté apples in butter until crisp-tender, about 10 minutes. Remove from heat; cool for 10 minutes.
Combine the sugar, cinnamon and ginger; sprinkle over apples and mix well.
Place blueberries in a bowl.
Sprinkle with lemon juice and orange peel; toss gently to mix well.
For topping, combine flour and brown sugar in a bowl; cut in butter until crumbly.
Spoon apple mixture into baking dish.
Top with blueberries and topping (dish will be full). Bake at 350 degrees for 35-40 minutes or until bubbly.
