Apple and Blueberry Back-to-School Recipes for Kids

Mom and Kid Approved Back-to-School Recipes

Back-to-school season is here, which means families are looking for easy breakfasts, simple after-school snacks, and fresh recipe ideas that kids will actually enjoy. These mom and kid approved back-to-school recipes feature two favorite fruits: apples and blueberries. Blueberries are in season, making them a great fruit to enjoy in breakfasts, snacks, and desserts, while apples remain a classic choice for lunchboxes, quick bites, and family-friendly treats.

Whether you need a special first-day-of-school breakfast, a fun snack for hungry kids after class, or a make-ahead option for busy mornings, these apple recipes and blueberry recipes are practical, colorful, and full of fresh flavor.

Apple Pop Tarts

Homemade Apple Pop Tarts are a sweet way to start the school day. They feel like a special treat, but they are made with simple ingredients and a warm apple filling. Serve them for breakfast before the bus arrives or save them for a fun weekend baking project with the kids.

Ingredients

• 3 cups chopped apples, from one or two 12 oz. packages Crunch Pak Organic Apple Slices
• 1/3 cup coconut sugar, brown sugar, or pure cane sugar
• 1 teaspoon lemon juice, plus 1/2 teaspoon lemon zest, optional
• 1 teaspoon ground cinnamon
• 1/4 cup water
• 1 tablespoon cornstarch
• 2 refrigerated pie crusts or one double pie crust recipe, gluten-free if needed
• Egg wash, optional

Glaze: Optional

• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk of choice

Directions

1. Preheat the oven to 375°F. Roughly chop the apples into small cubes. Add the chopped apples, sugar, lemon juice, and lemon zest, if using, to a medium saucepan. Cook over medium-high heat for several minutes, until the apples begin to release their juices and soften.

2. In a small bowl, stir together the cornstarch and water. Add the slurry to the apple mixture and continue cooking until the sauce thickens. Remove from the heat and let the filling cool completely.

3. Place one pie crust on a lightly floured surface and roll it into a rectangle or oblong shape. Trim the rounded edges as needed to create straight sides. Cut the dough into 6 even squares or rectangles. Each pie crust will make 3 large pop tarts. For smaller pop tarts, cut each crust into 8 even sections to make 8 total pop tarts.

4. Spoon apple filling into the center of half of the dough pieces. Brush the edges with water or egg wash, then place the remaining dough pieces on top. Press the edges together and crimp with the back of a fork. Repeat with the second pie crust.

5. Place the prepared pop tarts on a parchment-lined baking sheet. Brush with egg wash, if desired, and bake for 20–25 minutes, or until the crust is golden brown. Let the pop tarts cool completely before glazing.

6. To make the glaze, whisk together powdered sugar, vanilla, and 1–2 tablespoons of milk in a small bowl until smooth. Add a little more milk if needed to reach a drizzleable consistency.

7. Drizzle the glaze over the cooled pop tarts and serve.

Recipe courtesy of brand partner Crunch Pak.

Chocolate-Dipped Apple Slices

Chocolate-Dipped Apple Slices are a fun and easy after-school snack. Using ready-to-eat Crunch Pak Apple Slices makes the recipe quick, convenient, and kid-friendly. The toppings add crunch, color, and variety, so everyone can choose their favorite combination.

Ingredients

• 1 packet Crunch Pak Honeycrisp Apple Slices, or Crunch Pak apple slices of choice
• 3/4 cup semi-sweet or dark chocolate chips
• 1 tablespoon unrefined coconut oil
• 1/4 cup roasted pecans, chopped
• 1/4 cup roasted shelled pistachios, chopped
• 1/4 cup cacao nibs
• 1/8 cup chia seeds

Directions

1. Line a baking tray with parchment paper and set it aside.

2. Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 45 seconds, then remove and stir. Continue microwaving in 30-second intervals, stirring each time, until the chocolate is melted and smooth.

3. Arrange the apple slices on the prepared baking tray. Dip each slice in the melted chocolate, then place it back on the parchment paper.

4. Sprinkle one quarter of the apple slices with pecans, one quarter with chia seeds, one quarter with pistachios, and one quarter with cacao nibs.

5. Refrigerate the tray for 10–15 minutes, or until the chocolate has hardened and the toppings are set.

6. Store the chocolate-dipped apple slices in an airtight container in the refrigerator for 4–5 days.

Recipe courtesy of brand partner Crunch Pak.

Blueberry Crisp

Blueberries can be enjoyed at any time of day, and this Blueberry Crisp is a comforting recipe that works for breakfast, brunch, or dessert. The juicy berry filling is topped with oats, brown sugar, coconut, cinnamon, and butter, then baked until golden and bubbling.

Ingredients

• 2 pints blueberries
• 1 cup sugar
• 1/4 cup flour
• Juice of one lemon
• 1 teaspoon vanilla

Topping

• 1 1/2 cups old-fashioned oatmeal
• 3/4 cup brown sugar
• 2 tablespoons flour
• 1/2 cup unsweetened fine-shredded coconut
• 1/4 teaspoon cinnamon
• 1 stick butter, 1/2 cup, softened slightly

Directions

1. Preheat the oven to 350°F.

2. In a bowl, combine the blueberries, sugar, and 1/4 cup flour. Toss until the berries are coated in the flour and sugar mixture.

3. Add the lemon juice and vanilla, then toss again until the liquid is evenly distributed.

4. Pour the berries into a greased 8×8 pan or medium casserole dish and set aside.

5. In another bowl, combine the oats, brown sugar, 2 tablespoons flour, coconut, and cinnamon. Mix well. Add the butter one tablespoon at a time, using a fork or potato masher to incorporate it. The butter should be soft enough to coat the oat mixture, but not melted.

6. Spread the topping over the berries and bake for 40 minutes, or until the berries begin to bubble and the oat topping is golden brown. Serve with vanilla ice cream, if desired.

Recipe courtesy of brand partner North Bay Produce.

Blueberry Mango Pico de Gallo

Blueberry Mango Pico de Gallo is a bright, fruity twist on a classic fresh salsa. It is delicious served over chicken or fish for dinner, and it can also be paired with cinnamon chips for a colorful after-school snack.

Ingredients

• 1 cup blueberries
• 1 mango, chunked
• 1 jicama, peeled and diced
• 1 red pepper, diced
• 1/2 jalapeño pepper, optional
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions

1. Place all ingredients except the cilantro in a bowl and mix to combine.
2. Add the cilantro and toss gently. Season with salt and pepper to taste.

Recipe courtesy of brand partner North Bay Produce.

Berry Chia Pudding

Berry Chia Pudding is a make-ahead breakfast that is easy to prepare the night before a busy school morning. Made with blueberries, raspberries, blackberries, coconut milk, maple syrup, vanilla, and chia seeds, it is a fresh and satisfying option for both kids and adults.

Ingredients

• 1 cup blueberries
• 1/2 cup raspberries
• 1/2 cup blackberries
• 2 cups coconut milk
• 1 teaspoon vanilla
• 2 tablespoons maple syrup
• 1/2 cup chia seeds

Directions

1. In a blender, combine the chia seeds, blueberries, coconut milk, maple syrup, and vanilla. Reserve a few blueberries for topping each cup.

2. Blend until the mixture is combined.

3. Ladle the pudding into 4 ramekins or small glass dishes.

4. Cover with plastic wrap and chill for 30 minutes to set.

5. Top each serving with the reserved blueberries, raspberries, and blackberries.

Recipe courtesy of brand partner North Bay Produce.

These back-to-school recipes make it easier to serve fresh fruit in ways that feel fun, simple, and family-friendly. From apple pop tarts and chocolate-dipped apple slices to blueberry crisp, fruity pico de gallo, and berry chia pudding, there is something here for breakfast, snack time, dinner, and even a grown-up toast after the school routine begins again.