BLUEBERRY APPLE CRISP
4 large Honeycrisp apples, thinly sliced
2 large Pears, diced
1 cup Quick cook oats
1/4 cup & 1 Tbsp. Granulated sugar
1 Tbsp. Lemon juice
6 Tbsp. Unsalted Butter, softened
2 tsp. Cinnamon
3/4 cup Robert Rothschild Farm Blueberry Balsamic Sauce
In a mixing bowl combine the quick cook oats and cinnamon. Next, use your hands to pinch together and work in the 4 tablespoons unsalted butter. Topping will appear crumbly.
Preheat oven to 350 degrees F. Combine apples, pear, lemon juice and Blueberry Balsamic Sauce in a bowl. Once coated, pour into an oven-safe dish. Cover fruit mixture with oat topping and small pieces of the remaining 2 tablespoons of unsalted butter. Cook until fruit is tender and bubbling. Serve warm.