This Apple Blueberry Crisp recipe was submitted to the Del Mar Flavors cookbook by Susan Sbicca, former co-owner and executive chef of the award-winning Sbicca in Del Mar, California.

In 2006, Susan was named Chef of the Year by the San Diego Chapter of the California Restaurant Association and Chef of the Year at the California Restaurant Association Educational Foundation Hall of Fame Centennial Celebration. It was only the second time in CRAEF’s 25-year history that the award had been presented!

Susan is now the founder and owner of Millie’s Vegan Gelato. She created a gelato that was “both good for your body and sweet-loving spirit” and developed it with the finest and freshest vegan ingredients she could find. You may get more information about this delicious vegan gelato at

Apple Blueberry Crisp Recipe

Fruit Mixture:

5 Granny Smith apples, peeled, cored, cubed
1 basket fresh blueberries
½ c. brown sugar
½ c. white sugar
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. ground cloves
2 T. lemon juice
Pinch salt

Mix sugar and spices together; toss with fruit and lemon juice. Put mixture in a 9 x 13-inch baking dish.

Blog - Recipe - Apple Blueberry Crisp Fruit


1 c. flour
½ c. white sugar
5/8 c. brown sugar (1/2 c. + 2 T.)
½ tsp. cinnamon
½ c. oatmeal
¼ tsp. nutmeg
¼ lb. butter, unsalted, cold, cubed
Pinch salt
In a food processor, place all dry ingredients and pulse until mixed. Add cold butter and pulse until topping comes together squeezed in your hand. Place topping over the top of the fruit mixture. Bake at 375 degrees until filling bubbles, about 30-35 minutes. Serves 6-8.

Blog - Recipe - Apple Blueberry Crisp Topping
Note – I like to top the warm Apple Blueberry Crisp with a scoop of vanilla ice cream or whipped cream!

Blog - Recipe - Apple Blueberry Crisp by Susan Sbicca

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