- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup rolled oats
- 1/4 cup graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1/2 cup melted butter
- 3 1/2 cups peeled and sliced apples
- 1 1/2 cups blueberries
- 1 tablespoon lemon juice
- 1/4 cup white sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 1 teaspoon vanilla extract
Grease a microwave-safe 2-quart casserole dish.
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Mix flour, brown sugar, oats, graham cracker crumbs, and cinnamon together in a bowl; stir in butter until well mixed. Press 1/2 the oat mixture into the prepared casserole dish. Spread apples and blueberries over oat mixture; drizzle with lemon juice.
Stir white sugar and cornstarch together in a microwave-safe bowl; mix in water and vanilla extract until smooth. Heat sugar mixture in the microwave, stirring every 45 seconds, until sauce is thick and nearly clear, 2 to 4 minutes. Pour sauce over fruit layer and sprinkle remaining oat mixture over top.
Heat in microwave at 70 percent power until fruit is tender and juice is bubbling, 8 to 10 minutes. Cool slightly before serving.