Ingredients
2 cups old-fashioned oats
1 cup flour, divided
1 cup sugar, divided,
2 teaspoons ground cinnamon
½ cup (1 stick) butter, cut into small pieces
½ cup pecans or walnuts, coarsely chopped
32 ounces frozen blueberries
8 cups peeled and cubed apples
Directions
- Preheat oven to 375 F.
- Lightly grease a 4-quart baking dish or 12 ramekin.
- To prepare topping: in a medium-sized bowl, combine oats, ½ cup of the flour, ½ cup of the sugar and cinnamon.
- Add butter.
- Between fingers, rub butter with dry ingredients to form coarse crumbs.
- Stir in nuts.
To Prepare Filling
- In a separate, large bowl, toss blueberries and apples with the remaining ½ cup sugar and ½ cup flour.
- Pour blueberry-apple mixture into prepared baking dish.
- Sprinkle the topping evening over the fruit.
- Bake until apples are tender and topping is golden, about 50 minutes if using a large baking dish or 20-30 minutes using ramekins.
Serve warm, with yogurt topping, if desired.
