This apple and blueberry crumble recipe features baked sweet juicy apples and blueberries covered with a crisp buttery crumble topping. It’s delicious when served warm during fall season or with a scoop of ice cream as a summer dessert.
Apple and Blueberry Crumble Recipe Overview
This apple and blueberry crumble just like my blackberry and apple crumble, is easy, quick and delicious. You just need to mix the fruits with a couple more ingredients and pile up everything in a baking pan. Additionally it stores well when you need a quick dessert fix and you can enjoy the leftovers for breakfast if you want.
Or you could try this simple apple and plum crumble if you can’t find any blueberries.
And if you have extra summer fruits, try this delicious strawberry crumble or peach crisp with oat crumble.
Too many apples and blueberries? Then check out these blueberry muffins with crumb topping or this apple crumb pie.
Ingredients Needed
There are 2 components in this blueberry and apple crumble: the apple and blueberry layer (the filling) and the crumble topping. A crumble typically has a streusel-like, crumbly sand-like texture made from flour, sugar, and butter, but in this recipe I also added some oats for a crisper texture. So technically you could call it a crisp too.
For The Apple And Blueberry Filling:
- Apples – cut into chunks not slices. I prefer chunks because they are easy to cut and eat and they will cook uniformly (they have about the same thickens as the blueberries). You can use just one variety or, for added depth of flavor, use an assortment of varieties. I used gala apples due to their crisp texture and mellow sweetness. The sweeter they are the less sugar you need to add.
- Blueberries – use fresh or frozen. Just keep in mind that frozen fruit lowers the temperature of mixture, which can result in a longer baking time.
- Arrowroot flour – or any starchy flour (like potato or corn starch), it helps absorb moisture and thicken the juices so that your filling isn’t too runny.
- Lemon juice – to increase the tartness of apples.
- Cinnamon – for flavor depth.
- Maple sugar – coconut sugar, brown sugar, regular sugar honey or maple syrup also works. Add less if your apples are already sweet.
Essential Tip
If you use frozen blueberries, don’t thaw them! You want the fruit to stay frozen and release liquid slowly as they cook. As for the apples: for best FLAVOR use a mix of tart and sweet apples.
For Crumble Topping
- Rolled oats – rolled oats are the best (not steel cut or quick oats) whether you use regular or gluten free.
- Flour – use one plain type or a mix (your choice). Finer (starchier) flours will yields a more golden brown surface. Whole grain flours are healthier but they will change the texture and flavor a bit.
- Butter – use vegan butter or coconut oil to keep it vegan & dairy free.
- Maple sugar – to keep the recipe refined sugar free. Brown sugar or coconut sugar are also wonderful.
- Walnuts – provide crunch and a rich sweet taste. Feel free to use your favorite nuts or omit them.
- Spices: cinnamon, nutmeg and salt.
Find the complete printable recipe with measurements below in the recipe card.
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How To Make Blueberry Apple Crumble: Step-By-Step Guide
Step 1. Prepare the filling:
- Chop the apples into chunks. Rinse the blueberries and pat dry.
- Add: maple sugar, lemon juice, cinnamon and flour and place them all in a pie dish, toss to coat. I used the same 9-inch square pan for mixing that I’m going to use for baking, to reduce the dirty dishes. It has a ceramic coating so you don’t need to grease the pan.
- Spread in an even layer.
Step 2. Make the crumble topping:
- Place you butter in the freezer for at least 1 hour before starting.
- If you have a food processor: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
- To the butter and flour mixture, add the spices, sugar, crushed walnuts and rolled oats, mix by hand or with a spatula until combined.
Step 3. Assemble the apple and blueberry crumble and bake:
- Preheat the oven to 360°F.
- Scatter over the surface of the apple and berry layer, just like for this cinnamon walnut coffee cake.
- Bake in the oven for about 35 minutes, or until the topping is golden brown.
Step 4. Cool and serve!
- Once it’s crisp and golden remove from oven and let it cool.
- Serve warm, cold or room temperature. Enjoy!
Make in Advance Tip
The blueberry apple crumble can be made in advance and stored for up to 2 days in the fridge. Just keep the fruit layer and crumb layer separate. When ready to bake , combine those two and throw the pan in the oven.
Substitutions & Add-ins
- Add ins: flaked coconut, dried fruits, crushed pecans or sliced almonds (or seeds if allergic to nuts).
- Smaller portions: bake the apple and blueberry crumble in small individual ramekins instead of one large pie dish.
- Use different berries such as raspberries or blackberries, depending what’s in season.
- Make It Dairy Free: use a dairy free butter like – Miyoko’s (it has similar texture as regular butter when frozen) and is healthier than Earth Balance brand.
- Make It Gluten Free: use gluten free flours like – gluten free oat flour, almond flour, arrowroot flour (similar to potato flour), buckwheat flour, sorghum flour or rice flour. For best results use a mix of a starchy flour and whole grain flour. Or you could use a gluten free flour mix of your choice.
Storing The Blueberry and Apple Crumble
- Storing leftovers: if already baked, keep at room temperature for 1 day or up to 3 days in the fridge. If you want to prepare the apple & blueberry crumble in advance (unbaked) and store, then keep it in the fridge for up to 2 days before baking.
- Freezing: It can be frozen for up to 3 months either baked or un-baked. For longer storage is best to freeze the crumble unbaked.
- Thawing: No need to thaw. Just place it in your preheated oven (360 degrees F) straight from the freezer and add a few minutes on to the cooking time.
Other Recipes With Crumb Topping
- Blackberry And Apple Crumble
- Apple And Plum Crumble
- Strawberry Crumble / Crisp
- Blueberry Muffins + Crumb Topping
- Peach Crumble With Oats (Crisp)
- Healthier Apple Pie With Crumb Topping
- Coffee Cake With Coffee Walnut Cinnamon Streusel
- Oat Crumble Topping For Any Warm Baked Filing
FAQs
Yes, you can prepare the apple and blueberry filling and the crumble topping separately in advance. Store them separately in the refrigerator, then assemble and bake just before serving.
You can use any apple variety you prefer, but sweet and tart apples like Honey Crisp tend to pair well with the sweetness of blueberries and the sugar in the crumble topping.
Your crumble is done when the fruit is bubbling and the topping is a light golden brown. The fruit should be tender when pierced with a fork.
To make the crumble topping crispier, you can add some chopped nuts, such as almonds or walnuts. Also, be sure not to cover the crumble while it’s baking, as this can create steam and make the topping less crispy.
If your crumble is too dry, it may be that there wasn’t enough butter in the topping, or the fruit was not juicy enough.
If you made this apple and blueberry crumble, then please leave a star rating and a comment below the recipe card.
Printable Recipe
Apple And Blueberry Crumble Recipe
Ingredients
The filling (fruit layer)
- 4 medium apples - cut into chunks
- 1 cup blueberries - fresh or frozen
- 2 tbsp arrowroot flour - or any other starchy flour
- 1 tbsp lemon juice - freshly quizzed
- 1 tsp cinnamon
- 3 tbsp maple sugar - or your favorite sweetener
The Crumble Topping
- 3/4 cup rolled oats
- 1/3 cup flour - (for gluten free see notes)
- 1/2 cup crushed walnuts - or seeds if allergic to nuts
- 6 tbsp butter - cold (for dairy free see notes)
- 1/3 cup maple sugar - or your favorite granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg - or cardamom
Instructions
- Place you butter in the freezer for at least 1 hour before starting.
Step 1. Prepare the filling
- Chop the apples into chunks. Rinse the blueberries and pat dry.
- Toss together: maple sugar, lemon juice, cinnamon and flour and place them all in a pie dish. I used the same 9-inch square pan for mixing that I’m going to use for baking, to reduce the dirty dishes. It has a ceramic coating so you don’t need to grease the pan.
- Spread in an even layer.
Step 2. Make the crumble topping
- If you have a food processor: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
- To the butter and flour mixture, add the spices, sugar, crushed walnuts and rolled oats, mix by hand or with a spatula until combined.
Step 3. Assemble the apple and blueberry crumble and bake
- Preheat the oven to 360°F.
- Scatter over the surface of the apple and berry layer.
- Bake in the oven for about 35 minutes, or until the topping is golden brown.
- Remove from oven and let it cool. Serve warm, cold or room temperature. Enjoy!
Notes
Substitutions & Add-ins
- Add ins: flaked coconut, dried fruits, crushed pecans or sliced almonds (or seeds if allergic to nuts).
- Use different berries such as raspberries or blackberries.
- Make It Dairy Free: use a dairy free butter like – Miyoko’s (it has similar texture as regular butter when frozen) and is healthier than Earth Balance brand.
- Make It Gluten Free: use gluten free flours like – gluten free oat flour, almond flour, arrowroot flour (similar to potato flour), buckwheat flour, sorghum flour or rice flour. For best results use a mix of a starchy flour and whole grain flour. Or you could use a gluten free flour mix of your choice.
- If you use frozen blueberries, don’t thaw them! You want them to stay frozen and release liquid slowly as they cook.
- As for the apples: for best FLAVOR use a mix of tart and sweet apples.
- Smaller portions: bake the apple and blueberry crumble in small individual ramekins instead of one large pie dish.
- See storing tips in the post above the recipe card.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Eileen
Tuesday 4th of July 2023
How would I do it if I only use blueberries not with apple Thank You
HealthyTasteOfLife
Friday 7th of July 2023
I would increase the blueberry amount to 5 cups (or 4, depends on their size) and probably 1 teaspoon more of starchy flour since they have more juice and the rest keep the same.
Danny
Friday 11th of February 2022
I cut some of the sugar amount because I used cosmic crisp apples, and it turned out just right! Definetly recommend the frozen butter in the food processor for a faster crumb!
Kerry
Wednesday 26th of January 2022
Absolutely delicious, can't get enough! I think I found my favorite apple and blueberry crumble recipe!
HealthyTasteOfLife
Wednesday 26th of January 2022
Enjoy! Thanks for your feedback!