1/2 c. sugar
1/2 c. flour
1/2 tsp. cinnamon
3 tbsp. unsalted butter
1/4 tsp. salt
4 large apples, peeled (McIntosh, Jonathan, Cortland, or Granny Smith are best)
1/4 c. water
1 c. blueberries (optional) Note: if using the blueberries, use 3 apples instead of 4.
1. Preheat oven to 375 degrees. Grease a 1.5 quart baking dish.
2. Combine sugar, flour, salt and cinnamon in a bowl. Cut the 3 tablespoons of butter in to this mixture and combine with your hands until a coarse, crumb-like appearance is achieved. Set aside. Note: Do this before peeling the apples otherwise your apples will start to brown.
4. Layer apples in the baking dish. If you are using blueberries add them to the apples. Pour 1/4 c. water over the fruit. Top with the crumb mixture.
5. Bake for 30 minutes or until lightly browned on top. Serve warm. Refrigerate any leftovers and eat cold (or heat it up) the next day.