Blueberry and Apple Crumble

Crisps and crumbles are some of my favorite pie related dishes to whip up! These recipes are always so simple to prepare but taste just like home. I've got a pear crisp which is perfect for fall, but wanted another recipe for when it's blueberry season!

This blueberry and apple crumble is bubbling with tender apples and fresh blueberries, all nestled beneath a golden oat crumble topping. Served it with a scoop of vanilla ice cream and you've got the ultimate dessert!

This blueberry crisp recipe is perfect for a crowd, everyone can easily dig in and it takes just a few minutes to prep. Honestly, the longest part of prep for this recipe is dicing the apples!

If you want more crumble recipes, try my blackberry and apple crumble or strawberry crumble!

Why you'll love this recipe!

• Simple Ingredients - you only need 11 ingredients to make this apple blueberry crumble. Nothing fancy here!
• Light Dessert - because this crumble recipe is mainly fruit, this isn't a heavy dessert. This is perfect for the summer months!
• Comfort Food - crisps and crumbles always give me nostalgic vibes! That heavenly aroma that fills your kitchen as it finishes baking, there is truly nothing better and your whole family will love it.

Ingredients Needed

• Blueberries: I've only tested this recipe with fresh blueberries! I recommend making this recipe when it's blueberry season, that way you're getting the juiciest blueberries.
• Apples: I've used Granny Smith apples here, I prefer using tart apples for crisps and crumbles.
• Rolled Oats: use rolled oats or whole oats for the crunchy oat crumble topping.
• Cinnamon: the oat streusel is lightly spiced with cinnamon.
• Cornstarch: also known as cornflour, this is going to help thicken up the fruit juices as it cooks.

Variations & Substitutions

• Feel free to swap out ground cinnamon for other spices. Ginger, nutmeg and cardamom would be delicious in the crumble topping!
• You'll want to use a slightly tart apple here, but you could do half granny smith and half honeycrisp apples or fuji apples.
• Swap out the light brown sugar for dark brown sugar.
• I haven't tried this recipe with frozen blueberries but it should work, just don't thaw them beforehand.

Step by Step Instructions

Step 1: Preheat your oven to 350°Fahrenheit/175°Celsius and butter a 9-inch pie dish. In a medium bowl, combine all of the dry ingredients for the streusel. Add the cubed unsalted butter and use your hands to mix everything together. Place in the fridge.

Step 2: In a large bowl, combine all of the filling ingredients. Make sure the fruit is evenly covered with the cornstarch.

Step 3: Pour the filling into the prepared pie dish and make sure it is an even layer.

Step 4: Take the streusel out of the fridge and sprinkle over the top of the filling. Bake in the oven for 40-45 minutes, you should see the fruit bubbling! Let sit for 15-20 minutes so it can set slightly before serving.

Expert Tips & Tricks

• When dicing the peeled apples, try and keep them around the same size. That way they'll bake evenly in the oven.
• Usually in baking recipes I say to take out your ingredients so everything is at room temperature, but here you will want the butter to be cold.
• I prefer using a tart apple like a Granny Smith, but you can also use honey crisp apples, fuji apples or gala apples.
• Use rolled oats or whole oats, not instant oats. Instant oats will give you a powdery crumble topping.
• Place a lined baking sheet under the crisp to catch any fruit juice drips.
• Add a small handful of chopped pecans or walnuts to the streusel if you want a crunchy oat streusel!
• If you have a deep dish pie plate, you can add an extra 1 cup of diced apples to the filling.
• Serve with a dollop of fresh vanilla bean whipped cream!

Storage

Once cooled, place the covered baking dish in the fridge for up to 5 days. I recommend reheating in the microwave before enjoying.