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.
Servings (change as needed): 9
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
- 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.
- 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.
- 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).
- Pan size options. Use a 2 liter/8 cup capacity - like an 8x8, 9x9 or 11x7 inch (20 x20, 23x23 or 28x18 cm). Alternatively, try single servings in 6-8 ramekins.
- 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.
- 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.
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