Blueberry and Apple Crumble

5 from 1 vote

Blueberry and Apple Crumble

Indulge in a perfect fusion of tangy apples and sweet blueberries with this irresistible Blueberry and Apple Crumble recipe. A golden, buttery topping with oats complements the fruity core, making it a delightful dessert for any occasion. Easy to whip up and sure to impress!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 221kcal

Author: Briana

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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