Sumptuous Blueberry Apple Crisp Print Serves: 8 A flavorful dessert featuring the berries and fruit of the season that literally begs to be eaten. Simple to make, too. Ingredients
- 4 cups blueberries
- 3 large apples
- half a lemon, juiced
- ½ cup granulated sugar
- ½ cup flour
- 1 teaspoon cinnamon for berry mixture, 1 teaspoon cinnamon for topping
- 1 stick of butter, softened
- ½ cup brown sugar, packed
- ½ cup flour
- 1 cup oats
- ½+ cup walnuts (or pecans)
Farmers to You Ingredients:
Other Fresh and Pantry Ingredients:
- lemon, granulated and brown sugar, cinnamon, butter, oats
- Preheat oven to 375 degrees.
Posted in Recipes Also tagged apples, dessert, walnuts
I’m always looking for something simple, special, and nutritious to start the day for my family. Pancakes are always a favorite and these bump up the whole grain intake and add blueberries for a tart sweetness – also a good antioxidant.
Based on the recipe in the cooking bible that is The Joy of Cooking, a few small adjustments make these a full FTY event. On the plate above you’ll see Jack’s cornmeal and whole wheat flour (you could also use his butter), Eric’s eggs, Adam’s berries, honey from Chas, and a splash of milk from Earl and Amy.
Hi, I’m Mia. I am a Farmers To You customer, and a blogger whose focus is on infusing families with plant-based, homemade foods. I will be showing up here a few times a month to share how I am using Farmers to You ingredients, as well as some tips, tricks and mindset tweaks that I have used to cook from scratch, menu plan, make space for family dinners, and more.
So today, let’s talk muffins….
When I first got into this whole notion of plant-based foods and raw food, I was not the cook in the house – in fact I was far from it!
Cornmeal. That’s what has been on my mind this week. There’s a lovely bag of Vermont made cornmeal on my kitchen counter. The obvious springs to mind, cornbread. Quickly followed by polenta, blueberry cornmeal muffins, olive oil cornmeal cake, cornmeal waffles and cornmeal pancakes. Geez, so many possibilities. How about we start at the breakfast table, move onto a midday snack and then finish with dinner?
~~~and now for a midday snack or tucked into a lunchbox~~~
~~~time for dinner & dessert~~~
Hard to imagine cornbread without it’s natural partner chili.
Brown Butter Cornbread Muffins with Blueberries Print Author: Adapted from the beautiful blog "Joy the Baker" Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- ¼ cup sugar (or a heaping ⅓ cup for sweeter muffins)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 cup sour cream (you could try subbing yogurt, although I have not tried it and am unsure of the results)
- ⅓ cup milk
- ¾ stick of butter, melted until lightly brown
- 2 tablespoons honey
- 1 cup blueberries (frozen or fresh)
- Preheat oven to 400.