This Apple Blueberry Crumble is the quintessential transitional summer-to-fall dessert that comes together quickly and is ready for the oven in less than 15 minutes! Enjoy the luscious mix of spiced apple and berries topped with a buttery cinnamon oat crumble baked to golden perfection!
Juicy blueberries and tender apples unite to create an incredibly sweet flavor with warm spices and a buttery, crispy crumble topping. They're the perfect combination! Top it all off with a scoop of ice cream for the ultimate sweet treat.
This apple and blueberry dessert is a delicious blend of sweet, tart, and buttery infused with the warm flavor of cinnamon in every bite. Enjoy it fresh from the oven and top with a generous scoop of vanilla ice cream and a drizzling of our homemade blueberry syrup and you'll be in dessert heaven!
If you love fruit crumbles as much as we do, you might also want to try our sugar free apple crisp, this strawberry crumble recipe, or this apple crisp cheesecake!
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❤️Why we love this recipe
- Simple ingredients. The ingredients are mostly pantry staples and the rest can easily be found in your local grocery store market.
- Easy recipe. You can make both the fruit filling and crumble topping in minutes and your oven will do the rest. No need for a baker’s hat to ace this one! Our step-by-step process photos will help you ensure you get it right every time.
- Delicious recipe. This easy recipe is so tasty and comforting. It's perfect for fall or that time of the year when you still have lots of leftover blueberries at the end of summer!
- Easy to modify to fit dietary needs. With a few simple ingredient swaps, you can make this fruity crumble vegan and gluten-free. You can also make a reduced-sugar and low-carb version.
- Can be made-ahead and is freezer friendly too. This dessert is perfect when you need to make the dessert ahead of time or if you are making a big batch to enjoy later.
- It is an occasion–worthy dish. This easy treat is guaranteed to win over the crowd on any gathering or special occasion.
🍎Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Apples. Make sure to use an apple that will hold its shape when baking. You can use (almost) any kind of apples you prefer. Don’t use something like golden delicious or red delicious. They will just become mushy when cooked. We recommend using Honeycrisp, Gala, Granny Smith, Braeburn, Pink Lady, or your favorite variety that will hold up well to baking. Just be sure to peel apples with thicker skin, like Granny Smith.
- Fresh blueberries.
- All-purpose flour
- Rolled oats. Also called old-fashioned oats. This type cooks quickly but retains its shape and texture well during baking which makes it ideal for making the crumbly topping.
- Brown sugar
- Kosher salt. A bit of salt enhances the sweet and tart taste of the fruit and berries.
- Ground cinnamon
- Unsalted butter
- Lemon. We use both the lemon zest and fresh lemon juice. Lemon adds a fresh zesty flavor to the apple and blueberry filling.
- Vanilla extract
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Add more warm spices. Aside from cinnamon, you can also use other spices like nutmeg, cardamom, cloves, ginger, and allspice.
- Use more or different berries. If you are looking for flavor variation, you can swap the blueberries for raspberries, blackberries, strawberries, or cherries.
- Different toppings. Aside from vanilla ice cream, you can also top the portions with frozen yogurt or whipped cream.
- Apple variety. We like using sweet apples for this recipe like Honeycrisp. If you use tart apples, you may need to add a bit of extra brown sugar for more sweetness.
- Frozen blueberries. We recommend using fresh blueberries if possible for the best results, but, if using frozen fruit, you may want to add a touch more flour to the fruit filling and bake for a few minutes longer to help get rid of the extra moisture.
✨Variations
- Gluten-free. Substitute the all-purpose flour with a 1:1 gluten-free flour of your choice. We like using Bob’s Red Mill 1:1 flour (affiliate link). Always double-check if the oats you are using are also certified gluten free, because some may contain wheat, barley, or rye during manufacturing. Bob's Red Mill also creates certified gluten free oats.
- Vegan. The only ingredient you need to swap here is the butter. All you will need is some dairy-free or vegan butter.
- Lower sugar. You can reduce the amount of brown sugar in the recipe if desired. We like using Swerve Brown.
- Low-carb. In addition to reducing the sugar content, using almond flour will lower the carb count while also making the crumble gluten-free. You may also want to swap the all purpose flour in the fruit filling for cornstarch.
- Nutty. If you want to add a savory crunch to the crumble, add crushed nuts like almonds, pecans, walnuts, or macadamia nuts.
- Need single servings? Instead of a baking pan, you can place portions in ramekins and then bake. This is a great way to serve guests individually.
- Extra decadent. Try serving this with ice cream and a drizzle of homemade salted caramel for an incredible decadent bite!
🔪Prep work
- Preheat the oven to 350°F.
- Grease a large baking dish (9x13 inch) with butter or cooking spray.
- Cut the apples evenly into thin slices or small cubes. There's no need to peel unless you're using a thick-skinned apple like Granny Smith.
- Melt the butter in the microwave and set aside to cool slightly before using.
- Zest and juice the lemon.
- Measure out all remaining ingredients.
📋Instructions
In a medium-sized mixing bowl, combine the melted butter and brown sugar. Combine to break up any lumps of sugar. (Image 1)
Add the flour, rolled oats, kosher salt, and cinnamon. (Image 2)
Stir or use your hands to combine the ingredients until well-coated and crumbly. It should have a wet sand-like consistency. Place in the fridge to chill while you make the filling. (Image 3)
✨Pro Tip: Don't worry about the crumble mixture having a smooth consistency. We want it to have some lumps. It will create a nice crispy crumble topping!
Combine the apples and blueberries in a separate large mixing bowl or in the baking dish with the remaining brown sugar, lemon juice, lemon zest, cinnamon, kosher salt, and vanilla extract. (Image 4)
Use a rubber spatula and toss to combine. (Image 5)
Sprinkle the flour overtop of the fruit mixture. (Image 6)
Toss once more to combine. (Image 7)
Sprinkle the crumb mixture evenly over the top of the fruit. (Image 8)
Bake in the preheated oven for 40-45 minutes until the fruit is bubbly and the topping is golden brown.
Allow to cool for about 5 minutes before digging in. Serve warm with a scoop of vanilla ice cream, and enjoy!
✨Tips & tricks
- Allow the crumble to rest before serving. This gives the hot fruit time to cool down a bit and for the moisture to re-distribute and settle. That way, you don't end up with too much moisture or burning your mouth.
- Use a large, shallow baking dish. You want to make sure to use a baking dish that is not too deep, or else the liquid released from the fruit will create a wet and soupy texture. We recommend using a 9x13-inch pan for best results.
- Use the right type of apple. Make sure to use an apple that will hold its shape when baking. Don’t use something like golden delicious or red delicious. They will just become mushy when cooked. We recommend using Honeycrisp, Gala, Granny Smith, Braeburn, or your favorite variety that will hold up well to baking.
- Peel the apples if the peel is tough. We love tart and crisp granny smith apples, but please note that if using this variety it is probably best to peel it. The peel is too tough when cooked to be enjoyed. This is why we prefer using Honeycrisp for this recipe.
- Avoid a soggy fruit crisp. Make sure not to add too much moisture and follow the recipe exactly, or else you may end up with a wet and soggy mess! We also don’t recommend using frozen fruit if possible, as this can create more moisture.
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💭Frequently Asked Questions
If you have any leftovers, allow them to cool off at room temperature, then store them in an airtight container and store them in the refrigerator for 3-4 days.
Absolutely! To freeze, allow it to cool off completely, and place in a freezer-safe container for up to 4 months. Defrost overnight in the fridge and reheat in the oven or gently in the microwave.
Yes. Follow all of the steps to prepare the crumble up to one day in advance. Keep your prepped crumble in the baking dish, cover it with aluminum foil or plastic wrap, and store it in the fridge until time to bake.
We recommend using fresh fruit if possible for best results, but, if you have to use frozen fruit, you may need to bake it for a bit longer or add an extra tablespoon of flour to the filling to help prevent a soggy filling.
More Recipes To Consider
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📖 Recipe
Blueberry and Apple Crumble
Equipment
- large baking dish (9x13 preferrably)
- Rubber Spatula
Ingredients
Crumble topping
- 6 tablespoons unsalted butter, melted
- ⅔ cup light brown sugar
- 1 cup all purpose flour
- ¾ cup rolled oats
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
Fruit filling
- 3 tablespoons all purpose flour
- 2 large apples of choice, cut into small chunks or thin slices (No need to peel unless using an apple with tough skin. Make sure to use an apple that will hold its shape when baking!)
- 16 ounces blueberries
- 1 whole lemon, zested
- 1 tablespoon fresh lemon juice
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
Make the crumble topping
- Preheat the oven to 350°F. Grease a large baking dish (9x13 inch) with butter or cooking spray. In a medium-sized mixing bowl, combine 6 tablespoons of melted unsalted butter and ⅔ cup of light brown sugar. Combine to break up any lumps of sugar.
- Add 1 cup of flour, ¾ cup of rolled oats, 1 teaspoon of kosher salt, and 2 teaspoons of cinnamon. Stir or use your hands to combine the ingredients until well-coated and crumbly. It should have a wet sand-like consistency. Place in the fridge to chill while you make the filling.
Make the filling
- Combine the apples and blueberries in a separate large mixing bowl or in the baking dish with ¼ cup of brown sugar, 1 tablespoon of lemon juice, the zest of 1 lemon, 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, and ¼ teaspoon of kosher salt. Use a rubber spatula and toss to combine.
- Sprinkle 3 tablespoons of flour over top of the fruit mixture, and toss to combine again.
Assemble and bake
- Sprinkle the crumb mixture evenly over the top of the fruit. Bake in the preheated oven for 40-45 minutes until the fruit is bubbly and the topping is golden brown.
- Allow to cool for about 5 minutes before digging in. Serve warm with a scoop of vanilla ice cream, and enjoy!
- If you have any leftovers, allow them to cool off at room temperature, then store them in an airtight container and store them in the refrigerator for 3-4 days. To freeze, allow it to cool off completely, and place in a freezer-safe container for up to 4 months. Defrost overnight in the fridge and reheat in the oven or gently in the microwave.
Notes
- Make ahead. Follow all of the steps to prepare the crumble up to one day in advance. Keep your prepped crumble in the baking dish, cover it with aluminum foil or plastic wrap, and store it in the fridge until time to bake.
- Using frozen fruits. We recommend using fresh fruit if possible for best results, but, if you have to use frozen fruit, you may need to bake it for a bit longer or add an extra tablespoon of flour to the filling to help prevent a soggy filling.
- Allow the crumble to rest before serving. This gives the hot fruit time to cool down a bit and for the moisture to re-distribute and settle. That way, you don't end up with too much moisture or burning your mouth.
- Use a large, shallow baking dish. You want to make sure to use a baking dish that is not too deep, or else the liquid released from the fruit will create a wet and soupy texture. We recommend using a 9x13-inch pan for best results.
- Use the right type of apple. Make sure to use an apple that will hold its shape when baking. Don’t use something like golden delicious or red delicious. They will just become mushy when cooked. We recommend using Honeycrisp, Gala, Granny Smith, Braeburn, or your favorite variety that will hold up well to baking.
- Peel the apples if the peel is tough. We love tart and crisp granny smith apples, but please note that if using this variety it is probably best to peel it. The peel is too tough when cooked to be enjoyed. This is why we prefer using Honeycrisp for this recipe.
- Avoid a soggy fruit crisp. Make sure not to add too much moisture and follow the recipe exactly, or else you may end up with a wet and soggy mess! We also don’t recommend using frozen fruit if possible, as this can create more moisture.
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