This homemade blueberry apple crumble is an easy-to-make dessert! The heavenly aroma and warming flavors will leave you craving for more!
This irresistible apple blueberry crumble (aka apple blueberry crisp) is made with fresh, juicy blueberries, apples and a crunchy, buttery crumble topping. It's a wonderful, comforting dessert that combines sweet and tangy fruit with a luscious, buttery crumbly topping. Sheer bliss in every bite!
This blueberry and apple crumble is one of my all-time favorite summer desserts.
- Why you'll love this blueberry apple crumble
- What does this blueberry apple crumble taste like?
- WHAT YOU NEED TO MAKE THIS APPLE BLUEBERRY CRUMBLE RECIPE
- Ingredients for the crumble topping
- Ingredients for the filling
- HOW TO MAKE BLUEBERRY APPLE CRUMBLE
- Step-by-step Instructions
- Recipe Notes
- Make-ahead options & Freezing Instructions
- Storage Tips
- TIPS FOR SUCCESS
- SERVING SUGGESTIONS
- RELATED RECIPES
Why you'll love this blueberry apple crumble
- Simplicity. This blueberry apple crumble is surprisingly easy to make with minimal prep time.
- Versatility. You can easily customize this dessert according to your personal preferences. For example, you can easily adjust the sweetness or swap out the apples for other fruit, like pears, or you can change the ratio of fruit.
- Bursting with freshness. This dessert has the perfect balance between sweet and tart fruit.
- There are few ingredients. You only need a handful of ingredients, most of which you probably already have.
- It's crowd-friendly. This crumble can easily be doubled.
- Great for get-togethers. This apple blueberry dessert is a perfect cozy treat for friends or a wonderful end to a dinner party because it's light.
What does this blueberry apple crumble taste like?
This apple berry crumble has a delicious combination of fresh fruit mixed with a subtle hint of cinnamon, which really compliments the dessert and adds warmth.
I really like the contrast between the soft fruit filling and the crispy crumble topping. And, to me, the crumble topping has the perfect thickness for this dessert and adds a lot of texture.
This is the best apple and blueberry crumble!
WHAT YOU NEED TO MAKE THIS APPLE BLUEBERRY CRUMBLE RECIPE
Ingredients for the crumble topping
- Old-fashioned oats - They make the perfect oat crumble topping and add crunchiness.
- All purpose flour - The flour will help thicken up the filling a bit.
- Sugar - I use light brown sugar, but you could use granulated sugar, instead.
- Butter - I use unsalted butter. Butter gives this crumble an incredible flavor, but you could also replace it with block margarine or vegan butter.
- Cinnamon & salt - I use a little bit of both and they really enhance the overall flavors.
See the recipe card at the end of the post for quantities.
Ingredients for the filling
- Apples - I personally don't like tart apples, like granny smith apples, so I always use sweet apple varieties. For this recipe, I used Starking Delicious apples. Feel free to use whichever apple variety you like.
- Blueberries - I highly recommend using fresh blueberries for this recipe.
- Flour - This is needed to thicken the filling.
- Sugar & cinnamon - I use a little light brown sugar because I like how it has a slightly caramel taste, but you can use granulated sugar, instead. The touch of cinnamon really elevates the dessert.
- Lemon juice - You only need 1 lemon for this recipe.
9½ - 10 inch (24.5 - 26 cm) baking dish
HOW TO MAKE BLUEBERRY APPLE CRUMBLE
First, make the crumble topping
Put all the ingredients for the topping in a large mixing bowl and stir everything together.
Use your fingers to make clumps. Then set it aside.
Now it's time to make the fruit mixture.
First, peel, core, and chop the apples into small pieces or cubes.
Place the apple pieces into a large bowl. Add all the remaining ingredients and stir everything together.
Spoon the filling into a baking dish and spread it out evenly.
Sprinkle the crumble topping over the surface without pressing it down. Then bake!
When adding the crumble topping over the fruit, leave a few spots on the edge uncovered. That way you'll be able to see it bubble up while it's baking and you'll know it's ready.
Make-ahead options & Freezing Instructions
I sometimes make the crumble topping ahead and freeze it. That way I can make my crumble whenever I have fresh, seasonal fruit. This also saves me a bit of prep time, too.
You can make the crumble and then spread it out on a tray and put it in the freezer. Once it's frozen, store it in freezer bags for up to about 2 ½ months. Take it out of the freezer right before you bake the crumble - there's no need to thaw it.
Cover any leftovers and store in the refrigerator for up to about 4 days.
Make it vegan - Simply replace the butter with vegan butter or margarine. Just make sure to use block margarine, not the tub kind, because I find it has more moisture which will affect the crumble topping and could make it too wet.
Add more texture - For a crunchier crumble, you can add some nuts to the topping. Chopped walnuts or almonds would be great.
Use mixed berries - For even more flavor combinations, add mixed berries to the filling.
Turn this into an apple blueberry pie with crumble topping. - Just add a pie crust on the bottom. For the crust, you can use my recipe from my blueberry pie. Or, instead of a classic blueberry pie, make this an apple and blueberry pie.
TIPS FOR SUCCESS
Weigh your ingredients for accurate results - This is especially crucial when making the crumble topping.
Select fresh fruit - I really love this crumble with ripe, seasonal fruit.
Balance the sweetness - Depending how ripe your fruit is, you may need to adjust the sweetness. I suggest tasting your blueberries before adding them to the filling. If they're really sweet, you can reduce the sugar accordingly to maintain a balanced flavor.
Be gentle with the topping - Don't press it down. Just sprinkle it over the fruit.
Use the right baking dish - I used a 9½ inch (24.5 cm) baking dish for this recipe. You can use a square baking dish or an oval one, or whatever you have available. Just make sure it's at least 1½ inches deep (about 4½ cm) and no larger than 10 inches (26cm). If the dish is too big, the crumble will be thin and flat.
Of course, this berry apple crumble is amazing with vanilla ice cream. You could also add a dollop of Greek yogurt or whipped cream dusted with some cinnamon.
I love how the ice cream slowly melts into pools around the crumble. Also, the contrast between the warm crumble and cold ice cream is amazing!
But what I really love for added indulgence, is drizzling some homemade salted caramel sauce on top! Salted caramel sauce adds another dimension to the dessert, entirely!
I've never made this recipe with frozen blueberries, but I believe it's possible. I would thaw and drain the blueberries well because I believe the extra moisture could make the filling soupy.
I think using old-fashioned oats really helps in adding texture and making it crunchy. You could also add some nuts to the topping.
I believe any apple will work! I personally love sweet apples, like Starking Delicious or Gala apples.
Let me know how this blueberry apple crumble turns out for you in the comments below! I'd love to hear from you!
Looking for other recipes like this? Try these:
Blueberry Apple Crumble
- a 9½ - 10 inch (24.5 - 26 cm) baking dish
- large mixing bowls
For the crumble topping
- 1 cup (90g) old-fashioned oats
- 1 cup (127 g/4.5 oz) all-purpose flour
- ½ cup (100g) light brown sugar
- ½ cup (113 g / 4 oz) unsalted butter, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the filling
- 14-18 oz (400-500g) apples (about 2 large apples)
- 18 ounces (500g) fresh blueberries, washed and patted dry (about 3½ cups)
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup (50g) light brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
Make the crumble topping & prep the oven
- Put all the ingredients for the topping in a large mixing bowl. Stir everything together with a spoon.
- Then use your hands to form a few clumps. Set the crumble topping aside.
- Meanwhile, preheat the oven to 350℉ / 180℃.
Make the filling
- Peel and core the apples. Then cut them into 1 inch (2.5 cm) cubes or pieces.
- Place the apple pieces into a large bowl. Add the blueberries, ¼ cup sugar, 2 tablespoons flour, and ½ teaspoon cinnamon and stir everything together with a spoon.
- Transfer the filling to your baking dish and spread it out evenly.
- Sprinkle the crumble topping all over the top of the fruit, but don't press it down. Leave 2-3 small spots on the edge of the dish without any crumble topping. This will allow you to see the fruit bubble up on the sides when it's done.
- Bake the crumble for 40-45 minutes until the crumble is light golden brown. When the edges start to bubble up, it's ready. Since ovens vary, keep an eye on it after about 30 minutes.
- Let it cool for about 20-25 minutes before serving.
- Cover any leftovers and store in the refrigerator for up to about 4 days.