I’m making this Apple Blueberry Flip Flop recipe to join in with the #SundaySupper fun this week. The theme for today is sharing recipes that use up Easter or Passover leftovers, and it’s being hosted by Liz of That Skinny Chick Can Bake with a little help from Stacy of Food Lust People Love.
This past week, I’ve noticed a lot of beautiful recipes for making Easter-themed shapes out of fruit, such as a giant Easter egg made of fruit, and I’m going to show you what to do with your leftover fruit!
The Origins of the Flip Flop Recipe
A couple of years ago, I ran across a dessert recipe in Parade magazine (you know, the one that comes in the Sunday USA Today) called a Pear Flip Flop. In this recipe, you poured melted butter into a pie pan, poured the batter on top, then dropped chunks of pears on top of that. As it baked, the layer of pears sank down and the batter bubbled up. Therefore, the layers “flip flopped,” giving it the name “Pear Flip Flop.”
The consistency of the flip flop is unlike any other dessert. It’s sort of like a dense butter cake crossed with a sugar cookie. The edges brown and get nicely chewy like a cookie, yet the center is soft and yielding like a butter cake. Add in the fruit, and you’ve got a texture experience with multiple dimensions!
How I Changed the Flip Flop Recipe
I made the pear flip flop recipe quite contentedly for several years. Then, the other day, I decided to change it up a bit. First of all, I like pears, but I wanted fruit with a little more acidity. Second, the pear flip flop itself was a little too sugary sweet. So I switched in my favorite apples (Honeycrisps) with the skins on, and a handful of blueberries, while reducing the amount of sugar.
The result is this Apple Blueberry Flip Flop! I love how the red color of the apple skins deepens as they cook, while the blueberries burst and their purple juice colors the batter and apples nearby. Such gorgeous color! Plus, it’s delicious.
This Apple Blueberry Flip Flop tastes like a cross between a butter cake and a sugar cookie, plus it's filled with colorful and flavorful fruit!
10 minPrep Time
45 minCook Time
55 minTotal Time
- 4 1/2 tablespoons unsalted butter, melted
- 3/4 cup all purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- Dash of salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup apple chunks with skins on (Honeycrisp or Pink Lady are very good)
- 1 cup blueberries
- Preheat the oven to 350 degrees and set out a 9 inch pie pan.
- In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Add the milk and vanilla and whisk until smooth.
- Pour the melted butter into the center of the pie pan. Then, gently pour the batter into the center of the butter. The butter and the batter will spread out on their own- there is no need to stir or tilt the pan.
- Scatter the apple chunks and the blueberries over the batter. Bake for 40 to 45 minutes, or until the edges are golden brown and the center is slightly puffy and no longer liquid.
- Remove the pie pan from the oven and let cool until just slightly warm.
Talk to Me
Have you ever changed a recipe to suit your own tastes? Have you ever had a flip flop or something like it?
More #SundaySupper Recipes
- Bacon and Sriracha Deviled Eggs by Casa de Crews
- Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
- Jalapeño Cilantro Deviled Eggs by Our Good Life
- Rissole by Brunch with Joy
- Savory Basque Tart by Food Lust People Love
Breakfast and Brunch
- Breakfast Burritos by Sew You Think You Can Cook
- Breakfast Enchiladas by Curious Cuisiniere
- Gluten-Free Ham Spinach & Gruyère Quiche by Amee’s Savory Dish
- Ham and Egg Hash by Whole Food | Real Families
- Matzo Brei Pancakes by Take A Bite Out of Boca
- Savory Ham and Scallion Corn Cakes by The Weekend Gourmet
- Black Pepper Fried Brown Rice with Ham by Food Done Light
- Cajun Hambalaya by Palatable Pastime
- Cal-Mex Avocado and Egg Salad by eating in instead
- Chunky Healthy Egg Salad by Peanut Butter and Peppers
- Ham Fried Rice by Bobbi’s Kozy Kitchen
- Kimchi Fried Rice by Wallflower Girl
- Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
- Salmon, Asparagus and Capers Panini by Family Foodie
Soups and Salads
- Ham and Corn Chowder by Cosmopolitan Cornbread
- Southern Ham Macaroni Salad by Magnolia Days
- Split Pea and Ham Slowcooker Soup by Jane’s Adventures in Dinner
- Apple Blueberry Flip Flop by Recipe for Perfection
- Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
- Cadbury Egg Stuffed Croissants by Hezzi-D’s Books and Cooks
- Cheese and Pineapple Bread Pudding by Basic N Delicious
- Easter Candy Bark by Pies and Plots
- Easter Candy Brownie Cookies by That Skinny Chick Can Bake
- Peanut Butter Brownie No Bake Cheesecake by Recipes, Food and Cooking
- Peanut Butter Chocolate Matzo S’mores by Desserts Required
- Sunshine Cake by The Ninja Baker
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