Caramel Apple Blueberry Crisp
Extract from One to Five • By Ryan Scott • Published by GMC Publications
About
One to Five
Ordinary crisps just can’t compare to what you’re about to prepare. You’ll love this spin on cinnamon rolls after you taste them and discover what a snap they are to assemble.
Hands-on: 30 minutes. Total time: 50 minutes. Serves 12.
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You Will Need
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Step 1
Preheat the oven to 400°F. Heat the oil in a large nonstick ovenproof skillet over medium-high. Add the apples, and cook until caramelized, about 7 minutes. Transfer to a plate. Add the brown sugar, cream, butter, and salt to the skillet, and whisk to combine. Bring to a boil, stirring occasionally, and stir in the apples, blueberries, walnuts, and apple juice. Cook until the apple mixture is bubbly, about 1 minute. Remove from the heat.
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Step 2
Using a rolling pin, roll out the dough on a lightly floured surface into a single sheet, about 12- x 6-inches. Sprinkle the granola evenly over the dough; press gently to adhere it. Roll up the dough from a long side. Slice the rolled dough crosswise into 12 (1-inch-thick) pieces. Turn the dough pieces cut sides up so they look like pinwheels, and press gently to flatten them. Arrange the pinwheels on top of the apple mixture in the skillet so they are touching and cover most of the apple mixture. Brush the dough with the beaten egg. Bake until golden brown, about 20 minutes.
