Blueberry Apples

Blueberry Apples

  • Prep Time: 15 mins
  • Total Time: 23 mins
  • Servings: 1
  • About This Recipe

    “Our favorite dessert, made from fresh berries or from the berries in the freezer, in the middle of winter they are wonderful.(try other berries too, cranberries are great!)”


  • 1apple
  • 1/2 cupblueberries( or as many will fit to fill ramiken)
  • 1tablespoonbrown sugar
  • 2teaspoonsvanilla
  • butter
  • whipped cream orwhipped vanilla ice cream
  • Directions

  • Core and quarter apple (Do not peel) Arrange standing around edge of buttered ramiken Mix together blueberries, brown sugar and vanilla Fill the centre of the ramekin with the blueberry mixture Dot the top with 2 teaspoons butter Cover ramiken with plastic wrap.
  • Pierce top of wrap once or twice.
  • Place ramiken on plate.
  • Microwave on high for 3 minutes, check and add 1 minute at a time until the apple falls.
  • Serve warm Top with a blob of whipped cream or vanilla ice cream.
  • Microwave one ramiken at a time Other berries can be substituted.
  • Diabetics leave the brown sugar out or use sugar substitute.
  • Reviews

  • “This was so tasty! and really easy, too. The blueberries sort of pop and the apple sort of crumples and the sugar and butter make a yummy light caramel. I had to microwave about 5 minutes. Delicious with ice cream.”

  • “I put 4 cut up apples on the bottom of a microwave safe bowl.I put the blueberries on top and microwaved it all for about 8 minutes.Nice.I liked it better cold, actually!”

  • “I’m not sure what happened, but there is no way this recipe works with my ramikins. I could only fit 1/4 cup of blueberries in, and after piercing the wholes in wrap, all the blueberry melted all over the place. It was very tart as well. My family really didn’t like this. “

  • “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.”

  • “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!”

  • “I used pink lady apples which came out lovely, and served with low fat vanilla yoghurt and some walnuts for crunch. I also frozen mixed berries which unfortunately made too much juice once they thawed and cooked, but I’d be willing to try it again with fresh berries.”

  • “Thanks Derf;great recipe!I didn’t bother with the butter and served it with low fat ice cream.Thanks for posting.Happy cooking!Rita”

  • “We loved this too! My apple skins were tough, probably from winter storage, so next time I will cut the apple into chunks first, but still leave the skin on. I used Splenda, and topped the cooked dessert with a dollop of fat free cool whip…so good…”

  • “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!”

  • “Oh, wow, this is GREAT! Pretty much everything sugarpea said is similar to my experience, including the paper towel & the Splenda. The bowl I had was nice & deep but actually a bit too large. I like this enough that I’m going to try to find one a bit better suited to the size of the apple.”

  • “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.”