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Apple and Blueberry Crumble

Enjoy this fresh apple and blueberry crumble, loaded with apples and blueberries, and covered in a sweet, crispy, buttery, cinnamon-y topping. Delish!

The prep time is only 12 minutes. And the whole family will love the the aromas from the bubbly crumble fresh out of the oven..

apple blueberry crumble in single dish with vanilla ice cream

Our peach crumble with oats is a such a big hit that I wanted to share another fruit crumble combination. Peaches have a short season (although readers have told me that frozen or even canned peaches work well if it’s not the right time of the year).

Apples and blueberries are almost always accessible so you can enjoy this easy dessert all year round.

I simplified the apple blueberry crumble by not peeling the apples, but that’s up to you. I prefer to have the extra fiber in the peel in addition to saving time.

Bottom line

You will not be disappointed with this simple and easy old fashioned dessert – on the healthier side as desserts go – with a fragrant cinnamon-y, crunchy, buttery topping that pairs really well with apples and blueberries. A scoop of ice cream on top is the perfect finish.

Ingredients – tailored to your taste

chopped apples, blueberries, brown sugar, oats, nuts, melted butter, cinnamon, flour

Apples: You want to use apples that hold up well during baking. Some good options are sweet apples like gala apples and honeycrisps, or tart apples like granny smith apples. Other options are jazz, pink lady, braeburn and jonagold.

Blueberries: You can use fresh blueberries or frozen in the same amount. See FAQs below if you’re using frozen blueberries.

Crumble topping: This is the crowning glory that adds flavor, more substance and texture. It includes melted butter, brown sugar, quick-cooking oats, chopped nuts, flour and cinnamon. I use pecans or almonds, but any nut will work (maybe not peanuts).

Other variations to try:

  • Sugar: Use more or less brown sugar in the filling depending on the sweetness of your apples. You can even eliminate the lemon juice and use less sugar if you are concerned about carbs. You can also replace the brown sugar with white sugar or maple syrup in the fruit filling (if using syrup, add an extra tablespoon flour).
  • Flavor: Increase the amount of cinnamon or add a pinch of nutmeg
  • Flour: Try whole wheat flour instead of regular flour
  • Fruit substitutes: Try any combination with other fruits that equal 6 cups/970 grams of peeled and sliced fruit. Raspberries, strawberries, rhubarb, peaches are all good choices.

Step by step instructions

apple blueberry mixture in measuring bowl
Slice your apples thinly. No need to peel unless you want to. Gently mix them with flour, sugar, blueberries and lemon juice in a mixing bowl.
apple blueberry mixture in baking dish.
Transfer the fruit mixture to a baking dish.

Combine the crumble topping ingredients. Then sprinkle evenly over the fruit filling.

baked apple and blueberry crumble in baking dish
Bake until the apples are tender and the topping is golden brown, about 35-40 minutes.
baked apple and blueberry crumble in baking dish with a piece cut out
Let the apple and blueberry crisp cool for 10 minutes. Scoop into bowls.
apple blueberry crumble in single dish with vanilla ice cream
Top with ice cream and dig in!

Tips

  1. Apples: Slice the apples thinly and in uniform size to cook evenly.
  2. Baking dish: Use the right size pan (a 2 liter/8 cup capacity) – like an 8 x 8, 9 x 9 or 11 x 7 inch (20 x20, 23×23 or 28×18 cm). Round or square baking dish is fine.
  3. Sugar: If the apples are on the sweet side (e.g. honeycrisp, gala), you can reduce the sugar a little.

Shortcuts

Skip the apple peeling (I do).

Make ahead

  1. Prepare ahead: You can make the filling and topping a day ahead. Keep them separately in the fridge, covered. Then bake the next day when needed.
  2. Leftovers: Keep them in an airtight container for up to 3-4 days in the fridge.
  3. Freeze: the baked crumble in a sealed container for up to 3 months. Thaw in the fridge and warm in a medium heat oven until heated through.

How to serve apple blueberry crumble

Serve the fruity buttery crumble warm (my favorite) or at room temperature. I love it with a scoop of vanilla ice cream. Other good options are vanilla yogurt, crème fraîche or whipped cream.

Instead of making the dessert in a pie dish or baking dish, you can make single servings in 6-8 ramekins.

An apple and blueberry crumble is perfect for a brunch, potluck or buffet.

Recipe FAQs

Can I use frozen blueberries instead of fresh blueberries?

Yes you can and there is no need to thaw them when baking a fruit crumble. Frozen juicy blueberries release more juices so it’s best to increase the flour a bit. They will also bleed into the filling, but this doesn’t matter when baking a pie or crumble. If it bothers you, rinse the frozen berries under cold water before adding them to the fruit filling.

Which apples get mushy and break down when baked?

Avoid a Macintosh, red delicious and yellow delicious apple for baking as they don’t hold up well. Some say not to use gala apples either, but I use them all the time and they work well.

Why is my crumble topping not crisp?

Likely, you used too little butter which can create a mushy topping. But don’t overdo the butter or your topping will become greasy.

What is the difference between an apple crumble and apple crisp?

A crisp and crumble are very similar. They are both fruit desserts baked in the oven with a flour, sugar, butter topping. Some say a crisp also includes nuts and oats in the topping, but recipes vary widely on this.

apple blueberry crumble in single dish with vanilla ice cream

Other fruity desserts

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apple blueberry crumble in single dish with vanilla ice cream
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Apple and Blueberry Crumble

Enjoy this fresh apple and blueberry crumble, loaded with apples and blueberries, and covered in a sweet, crispy, buttery, cinnamon-y topping. Delish! Just 12 minutes prep.
Prep Time12 mins
Cook Time38 mins
cool time10 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 9
Author: Cheryl

Ingredients

Apple and blueberry filling

  • 4 large apples, Note 1 (about 4 cups)
  • 2 cups blueberries, Note 2
  • 1/2 medium lemon (about 1 1/2 tablespoons)
  • 1/3 cup brown sugar, Note 3 (or 1/2 cup if using tart apples)
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon ground cinnamon

Crumble Topping

  • 4 tablespoon melted butter salted or unsalted butter
  • 1/2 cup oats (old-fashioned oats or quick oats)
  • 1/3 cup all purpose flour (or whole wheat)
  • 1/3 cup brown sugar (or use 1/4 cup for less sweet)
  • 1 teaspoon ground cinnamon
  • 1/2 cup pecan pieces

Instructions

  • HEAT OVEN to 375F/190C
  • PREPARE APPLES AND BLUEBERRIES: Slice apples off the core and cut into thin slices, about 1/8 inch/3 mm then cut the slices in half. No need to peel unless you want to. Rinse and pat dry blueberries with a paper towel. You will have a total of 6 cups of fruit (2 pounds/970 grams).
  • PREPARE FILLING: Add fruit and other filling ingredients to a large bowl. Gently mix to combine well. Transfer blueberry apple mixture into a 2 liter (8.5 cup) baking dish, Note 4 on pan size.
  • MAKE CRUMBLE TOPPING: Add all oat crumble topping ingredients in a medium bowl and combine well. Sprinkle crumble mixture evenly on top of the fruit mixture.
  • BAKE AND SERVE: Place blueberry apple crumble on top of a baking sheet lined with aluminum foil (for easy cleanup in case of bubbling over). Bake for 35-40 minutes or until topping is golden brown and fruit it tender (poke inside with a knife). Let stand for 5-10 minutes. Serve warm or at room temperature with ice cream or whipped cream.

Notes

  1. Kind of apples to use: You need apples that hold up well during baking. Some good options are sweet apples like gala apples and honeycrisps, or tart apples like granny smith apples. Other options are jazz, pink lady, braeburn and jonagold. Avoid macintosh apples, red delicious and golden delicious apples. 
  2. Blueberries: There is no need to thaw frozen blueberries when baking a fruit crumble, but since they release more juices, it’s best to increase the flour a bit (use an extra 1 tablespoon). Frozen blueberries will also bleed into the filling, but this doesn’t matter when baking a pie or crumble. If it bothers you, rinse the frozen berries under cold water before adding them to the fruit filling.
  3. Brown sugar in fruit filling: Use more or less sugar depending on the sweetness of your apples. You can even eliminate the lemon juice and use less sugar if you are concerned about sugar. You can also replace the brown sugar with white sugar or maple syrup in the fruit filling (if using syrup, add an extra tablespoon flour).
  4. Pan size options. Use a 2 liter/8 cup capacity – like an 8×8, 9×9 or 11×7 inch (20 x20, 23×23 or 28×18 cm). Alternatively, try single servings in 6-8 ramekins. 
  5. Recipe variations to try
    • Flavor: Increase the amount of cinnamon or add a pinch of nutmeg
    • Fruit substitutes: Try any combination with other fruits that equal 6 cups/970 grams of peeled and sliced fruit. Raspberries, strawberries, blackberries, rhubarb, peaches are all good choices. You can, of course, just make a simple apple crumble (with no other fruits). Just remember to use 6 cups of apples for the apple crumble recipe.
    • To reduce calories: Use 1 less tablespoon of butter in the topping (don’t reduce the butter more than that) and a bit less sugar in the filling and crumble topping. To compensate, use a sweeter apple like gala or honeycrisp.
  6. Make Ahead
    • Prepare ahead: You can make the filling and topping a day ahead. Keep them separately in the fridge, covered. Then bake the next day when needed.
    • Leftovers: Keep them in an airtight container for up to 3-4 days in the fridge. I find a couple of days at room temperature is fine as well. 
    • Freeze: the baked crumble in a sealed container for up to 3 months. Thaw in the fridge and warm in a medium heat oven until heated through.
 
Nutrition values are estimates and will vary based on amount of sugar used. Ice cream is not included. 

Nutrition

Calories: 252kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 46mg | Potassium: 192mg | Fiber: 4g | Sugar: 28g | Vitamin A: 223IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg
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