Blueberry Apples

From: DuChick

On Feb 7, 2009

Great tummy warmer on a cold blustery night! I had a whopper of an apple that fit 2 ramekins, so I doubled the brown sugar and added a few more blueberries to fill out the servings. Instead of nuking, I baked them in a 375* oven for 30 minutes with the rest of our dinner. Can't wait to try this with cranberries! Thanks Derf.

From: twissis

On Jan 7, 2008

I made the recipe as written & used blueberries we picked & froze from the Icelandic countryside ~ but I used an apple too lrg for the ramekin & had to transfer the ingredients to a gratin dish to finish cooking (my bad). This was an easy fix & so good to eat w/just whipped cream from the can! Thx for sharing this comfort food recipe w/us. Yum!

From: sugarpea

On Jul 24, 2004

Superb! My idea of the perfect dessert. Delicious, fresh, healthy and easy. I used some larger, deeper "cereal" bowls for each serving and I'm glad I did as the blueberries bubble up quite a bit before the apple softens. I don't like using plastic in the microwave so I covered the dish with paper toweling, a bit messy but effective. I cut the butter back to just a tsp. and subbed Splenda for the brown sugar. It was still wonderful even without the cream. Plan on at least 15 minutes for this to cool down before you can eat it. Well, I guess you could shorten that if you're having ice cream with it.

From: Miss Annie

On Jan 25, 2006

This recipe was so tasty. I loved this particular fruit combination, but the possibilities are many. I made 4 of these lovely little desserts, and we had the other 2 in the morning for breakfast. Perfect! Thanks so much for sharing this keeper. I will definately keep this one in my T&T cookbook!