Ingredients
1 tablespoon butter, melted9 gingersnap cookies, crushedFILLING:4 large tart apples, peeled1 tablespoon butter3/4 cup sugar3/4 teaspoon ground cinnamon1/8 teaspoon ground ginger3 cups fresh blueberries2 tablespoons lemon juice1 tablespoon grated orange zestTOPPING:1 cup all-purpose flour3 tablespoons brown sugar6 tablespoons cold butter, cubed
Preparation
Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with gingersnap crumbs; press down gently. Set aside.
Cut each apple into 16 wedges. In a large skillet, saute apples in butter until crisp-tender, about 10 minutes. Remove from the heat; cool for 10 minutes. Combine the sugar, cinnamon and ginger; sprinkle over apples; toss to coat.
Place blueberries in a bowl. Sprinkle with lemon juice and orange zest; toss gently to coat.
For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and topping (dish will be full).
Bake at 350° for 35-40 minutes or until bubbly.
