This apple and blueberry crumble recipe features baked sweet juicy apples and blueberry filling covered with a crisp buttery oat crumble topping – a perfect healthy and easy dessert for cold fall/winter months. This berry and apple crumble is delicious as is, served warm but you could also serve it with a scoop of ice cream.
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!
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.