Apple Blueberry Crumble Cake

With Mom and Dad out of town, I've been tasked with eating the food we had on hand. This is great, as it means I don't need to go grocery shopping much, but hard because we have a ton of fruit and vegetables on hand and it's hard for one person to eat them all before they spoil. So tonight I got creative.

I absolutely love Bisquick. It's about the best invention in food ever. Tonight, I used it to make an impromptu Apple Blueberry Crumble Cake (so-called because it crumbled and made a huge mess when I served myself some after baking). I wanted to get a picture of the inside, but again, it was a mess when I cut into it. Still, you can see how lovely it looks on the top:

How I made it:

 I am not a recipe person. Oh, I'll follow them for certain things, but there's nothing I love more than just throwing stuff together and hoping it works. So I didn't measure anything in this recipe.

Step 1: I tossed the apple slices and blueberries we had in the fridge in a mixing bowl, with a teensy drizzle of olive oil, cinnamon, nutmeg, and allspice.

Step 2: In another bowl, I mixed Bisquick, milk, one egg, and about 1/3 a cup of sugar.

Step 3: I mixed some Bisquick, cinnamon and melted butter in a small bowl to make the crumbly topping.

Step 4: I sprayed a baking dish with Pam, then dumped the fruit in. I layered the batter over the fruit, spreading it around with a rubber spatula, then topped it with the crumbly topping. I baked it for about 40 minutes at 400 degrees.

The Verdict:

In future, I'll use a little bit more sugar. I liked that the batter wasn't overly sweet, but I should have used a bit of sugar in the fruit, as the berries were quite tart. I like tart, but this was a bit much. The spices were perfect, giving it a lovely flavor that complemented the fruit. Overall, it was very tasty, and I'll probably use it for breakfast tomorrow and Sunday.  Will I make it again? Sure, if I have fruit that needs to be used.