I don’t know what it takes to call something a “Jubilee,” however, I’ve decided this dessert deserves that honor. It’s my mom’s apple pie recipe without the crust (and with blueberries added). Just because the crust isn’t there doesn’t mean something isn’t delicious– and this is!
It’s a great way to use apples that might be less desirable (like after they get bruised because someone let them roll off the counter…) or the extra blueberries we freeze for smoothies because they were at the end of their life in refrigerator. Adding blueberries also gives the dish more moisture if the apples don’t have much. I’ve written it below as I make it, but feel free to make changes to fit your kitchen and lifestyle.
5 apples, peeled and sliced thinly
1 cup blueberries
1 cup brown sugar
cinnamon to taste
1/2 cup butter
1/2 cup flour
Grease an 8 x 8 baking dish, turn oven on to 375 degrees.
Place apples in large bowl. In a separate bowl, combine butter, sugar, and cinnamon and mix (a fork or pastry cutter work well if the butter isn’t soft– I try to let the butter sit out at least an hour before I plan to make the recipe). Add blueberries. Add butter mixture to apples and mix. Place in greased pan and bake in the oven about 45 minutes, until butter has melted and the apples are roasted. Add a whipped topping to individual servings, if desired.