This simple blueberry and apple crumble takes just 15 minutes to prepare! Bursting with juicy blueberries and topped with a crunchy cinnamon oat streusel, this crumble recipe is a true crowd pleaser.
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!
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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.
- 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.
Frequently Asked Questions
A crumble and a crisp are essentially same thing - a baked fruit filling topped with an oat streusel. A crumble is the name usually used in the UK, while a crisp is what is used in North America. Crumbles in the UK don't always have oats in the topping though!
To make this blueberry and apple crumble dairy free, just use vegan butter!
I prefer using a tart apple like a Granny Smith, but you can also use honey crisp apples, fuji apples or gala apples.
The oat topping will be a golden brown and the fruit juices will be bubbling.
Storage
Once cooled, place the covered baking dish in the fridge for up to 5 days. I recommend reheating in the microwave before enjoying.
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Recipe
Blueberry and Apple Crumble
Equipment
- 1 9" pie plate
Ingredients
Streusel Topping
- ½ cup light brown sugar
- 1 cup rolled oats
- ½ cup all purpose flour
- 1 stick unsalted butter cold, cubed
- 1 teaspoon ground cinnamon
- pinch salt
Filling
- 4 cups blueberries
- 2 cups granny smith apples peeled, cored and cubed
- 3 tablespoon cornstarch
- ¼ cup white sugar
- ¼ teaspoon kosher salt
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F/175°C. Butter a 9-inch deep dish pie plate.
- Whisk together the flour, cinnamon, salt, oats and light brown sugar together in a large jug or medium bowl. Add in your cubed butter and use your fingers or a pastry cutter to rub the butter until it is very crumbly and everything is moistened. Place in the fridge while you prepare the filling½ cup light brown sugar, 1 cup rolled oats, ½ cup all purpose flour, 1 teaspoon ground cinnamon, pinch salt, 1 stick unsalted butter
- In a large bowl, mix all of your filling ingredients together and toss.4 cups blueberries, 2 cups granny smith apples, 3 tablespoon cornstarch, ¼ cup white sugar, ¼ teaspoon kosher salt, 1 ½ teaspoon vanilla extract
- Spread the filling out into an even layer of your dish. Make sure there are no gaps! Sprinkle over your topping mixture evenly.
- Bake for 40-45 minutes. If it gets too brown, place some foil on top. The juices should be bubbling and the streusel top should be golden.
- Allow it to cool for at least 5 minutes before serving.
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