Apple Blueberry Cobbler

Ingredients:

1 tablespoon butter, melted

9 gingersnap cookies, crushed

FILLING:

4 large peeled apples (better tart)

1 tablespoon butter

3/4 cup sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

3 cups fresh blueberries

1 tablespoon lemon juice

TOPPING:

1 cup all-purpose flour

3 tablespoons brown sugar

6 tablespoons cold butter.

Directions:

1. Spread butter over the bottom of an 8-inch square baking dish. Sprinkle with gingersnap crumbs, press down gently. Set aside.

2. 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 and mix well. Place blueberries in a bowl. Sprinkle with lemon juice, toss gently to mix well.

3. For topping, combine flour and brown sugar in a 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 degrees F for 35-40 minutes or until bubbly. Enjoy!