Last evening was the first time that our little family has been together under one roof for a meal. We have been here for a few weeks, but haven’t taken time to have a meal together. I know it’s awful that we are so busy, running in every direction. It is so nice to have all the noses around the table at once, even if we are small.
Our daughter left early this morning for a month outreach in Germany. She is joining a team in Herrnhut. They will be worshiping, serving, interceding, traveling to several cities, and sharing the Good News of God’s grace and peace to those who have ears to hear.
Anyway, back to the last supper together. It was so much fun to cook and bake in my newly painted and remodeled kitchen. I grilled salmon and we had salad, but the star of the evening was the blueberry/apple crisp. What makes this recipe a little different is that the crisp has almonds in it, making it a little crunchier and richer.
It was nice for the family to go our separate ways on a such a sweet note.
I forgot to mention that earlier in the day my daughter brought me flowers. For. No. Special. Reason. It was so sweet of her. Nice way to say good-bye for a month.
Here’s the recipe:
Bonnie’s Blueberry/Apple Crisp
4 cups apples, chopped
1 cup blueberries, fresh or frozen
1/2 cup apple cider, plus 1 heaping tablespoon sugar
2/3 cup brown sugar
1/2 cup soften butter
1/2 cup flour
1/2 cup slivered almonds
1/2 cup old-fashioned oats
1 tsp. cinnamon
1/2 tsp. nutmeg
Grease a deep-dish pie pan or an 8×8 square pan. Mix apples and blueberries together with the apple cider and 1 T sugar and pour into pan. Level as best you can. Mix remaining ingredients together and sprinkle over the top, covering all the fruit. Bake at 375 F degree for 30 minutes or until the top is golden brown and the apple chunks are tender. Serve with whipping cream or ice cream. Serves 6-8.