If you’re craving a dessert that feels like a warm hug on a chilly day, you’re in for a treat. This Apple and Blueberry Crumble Recipe is one of those comforting classics that’s both simple and wildly satisfying. With juicy apples and vibrant blueberries baked under a crispy, buttery topping, you’ll find this crumble is perfect for cozy nights or anytime you want a quick, delicious dessert that impresses everyone at the table.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tartness of the apples and blueberries mix beautifully with sweet cinnamon and lemon, creating layers of flavor in every bite.
- Easy to Make: No fancy tools or complicated techniques – just a handful of ingredients and straightforward steps that anyone can follow.
- Customizable and Versatile: You can swap fruits, adjust sweetness, or make it vegan and gluten-free with simple substitutions.
- Crowd-Pleaser: My family goes crazy for this crumble and I bet yours will, too, especially when topped with a scoop of vanilla ice cream.
Ingredients You’ll Need
The magic of this Apple and Blueberry Crumble Recipe lies in its fresh, natural ingredients and a crumble topping that’s buttery and crisp. When you shop, look for firm apples and ripe blueberries – they make all the difference!
- Blueberries: Fresh is best, but frozen works in a pinch – just thaw and drain excess juice for best results.
- Apples: I recommend tart varieties like Granny Smith for nice contrast, but feel free to experiment.
- Granulated sugar: You can reduce the amount if you want it less sweet or substitute with coconut sugar.
- Lemon juice: Adds brightness and balances the sweetness perfectly.
- All-purpose flour: It helps thicken the fruit juices and forms the crumble topping base.
- Ground cinnamon: A warm spice that ties the fruit and topping together beautifully.
- Salt: Just a pinch enhances all the flavors.
- Rolled oats: Gives the crumble topping a wonderful texture and nutty flavor.
- Brown sugar: Adds depth and caramel notes to the topping.
- Vegan butter: Melted to create that perfect, crispy crumble – but regular butter works just as well if you’re not vegan.
Variations
I absolutely love how versatile this Apple and Blueberry Crumble Recipe is — it’s the kind of dessert that you can tweak depending on what’s in your fridge or what mood you’re in. Don’t be afraid to make it your own!
- Switch Up the Fruit: One time, I swapped apples with ripe pears and the crumble was just as good, with a slightly softer texture.
- Go Gluten-Free: Use gluten-free flour and certified gluten-free oats—my gluten-sensitive friends never missed the wheat!
- Make it Vegan: I often use coconut oil instead of vegan butter for a subtle tropical twist.
- Spice It Up: Adding a pinch of nutmeg or ground ginger gives the crumble an extra cozy vibe on cold days.
How to Make Apple and Blueberry Crumble Recipe
Step 1: Prep Your Oven and Fruit
Start by preheating your oven to 350°F. This ensures it’s hot enough to bake the fruit filling and crisp the crumble just right. Then, take a large bowl and toss together the blueberries, thinly sliced peeled apples, sugar, lemon juice, flour, cinnamon, and salt. I like to stir gently so the fruit stays intact but all the ingredients get evenly coated—this helps the filling thicken as it bakes without becoming mushy or dry.
Step 2: Make the Crumble Topping
In another bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Then add the melted vegan butter and mix everything until crumbly but still moist enough to form clusters. Pro tip: Use your hands here – I find that pressing some of the mix into little chunks helps create those irresistible crispy and chewy spots on top once baked.
Step 3: Assemble and Bake
Transfer the fruit mixture into a lightly greased 9-inch pie pan or baking dish. Sprinkle the crumble topping evenly over the fruit, breaking up bigger chunks with your fingers to get a mix of textures. Pop it into the oven and bake for about 35 to 40 minutes, until the topping is a gorgeous golden brown and the fruit beneath is tender and bubbling happily. You’ll know it’s done when the edges steam and the smell fills your kitchen—that’s when I start prepping my favorite serving accessories!
Pro Tips for Making Apple and Blueberry Crumble Recipe
- Use Tart Apples: I learned that Granny Smith or similar tart apples give the perfect tang that balances the sweet crumble topping.
- Don’t Overmix Fruit Filling: When combining fruit and flour, stir gently to avoid mashing the berries, which keeps the texture pleasant.
- Chunky Crumble Rocks: Creating some larger topping chunks before baking leads to delightful crispy clusters that everyone loves.
- Watch the Oven: Avoid overbaking — once the crumble is golden and bubbling, it’s ready to come out to prevent drying out.
How to Serve Apple and Blueberry Crumble Recipe
Garnishes
My favorite way to serve this Apple and Blueberry Crumble Recipe is warm from the oven with a generous scoop of creamy vanilla ice cream on top. Sometimes I sprinkle over a little extra cinnamon or even chopped toasted nuts for crunch. Whipped cream is another fantastic choice if you want a lighter finish with a fluffy texture that melts into the warm fruit.
Side Dishes
This crumble pairs wonderfully with a hot cup of tea or coffee to balance the sweetness. If you want to turn it into a more filling dessert, try serving it alongside a simple green salad or a cheese platter for a contrast of flavors and textures I love.
Creative Ways to Present
For parties, I sometimes serve this apple and blueberry crumble in individual ramekins – it feels extra special and is so easy to portion out. Another fun idea is layering the filling and crumble in a mason jar parfait for a rustic look, perfect for picnics or gift giving. Whichever way you present it, it’s always a hit!
Make Ahead and Storage
Storing Leftovers
I usually cover leftover crumble tightly with plastic wrap or foil and stash it in the fridge. It keeps well for up to 3 days, and the flavors actually deepen overnight – just reheat before serving.
Freezing
This Apple and Blueberry Crumble Recipe freezes beautifully, which is a game changer when you make extras. I freeze it in an airtight container for up to 3 months, then thaw in the fridge overnight before warming it gently in the oven.
Reheating
To keep that lovely crisp topping, I always reheat leftovers in the oven at 325°F for about 15 minutes rather than microwaving. This way, the crumble stays golden and crunchy instead of getting soggy.
FAQs
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Can I use frozen blueberries for the Apple and Blueberry Crumble Recipe?
Absolutely! Just thaw the frozen blueberries and drain off any excess liquid before mixing with the apples and other ingredients. This prevents the crumble from becoming too watery during baking.
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Can I substitute the apples with other fruits?
Yes, you can swap apples for pears, peaches, or even strawberries depending on what you have on hand. Just adjust baking time slightly if using softer fruits to avoid overcooking.
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How do I make this crumble gluten-free?
Use gluten-free all-purpose flour and certified gluten-free rolled oats. These swaps keep the texture and flavor intact without gluten.
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Can I use regular butter instead of vegan butter?
Definitely! If you’re not vegan, regular butter adds richness and works perfectly well for the crumble topping.
Final Thoughts
I hope you’ll give this Apple and Blueberry Crumble Recipe a try because it’s become such a beloved staple in my kitchen. There’s something so satisfying about a warm fruit crumble that’s just sweet enough with a buttery, crunchy topping—and it’s ridiculously easy to make. Whether you’re baking for a weeknight treat or a special occasion, this crumble always feels like a little moment of joy. Grab your favorite scoop of ice cream and enjoy every bite—you deserve it!
Print
Apple and Blueberry Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Apple and Blueberry Crumble is a delightful baked dessert featuring a juicy fruit filling topped with a crunchy oat and brown sugar crumble. Perfectly spiced with cinnamon and enhanced with the freshness of lemon juice, this comforting treat serves warm and pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
Apple Blueberry Filling
- 3 cups blueberries
- 2 medium apples, peeled, cored and thinly sliced
- 1/2 cup granulated sugar (or 1/4 cup for less sweet)
- 2 tablespoons fresh lemon juice
- 2 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Crumble Topping
- 3/4 cup all purpose flour
- 3/4 cup rolled oats
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegan butter, melted
Instructions
- Preheat the oven: Set your oven to 350 degrees F (175 degrees C) and lightly spray a 9-inch pie pan or a 2-quart baking dish with non-stick spray to prepare for baking.
- Prepare the fruit filling: In a large bowl, combine the blueberries, sliced apples, sugar, fresh lemon juice, all purpose flour, ground cinnamon, and salt. Stir gently until the fruit is fully coated with the mixture.
- Transfer filling to dish: Pour the fruit mixture into the prepared baking dish, spreading it evenly and set aside to prepare the crumble topping.
- Make the crumble topping: In a medium bowl, mix together the all purpose flour, rolled oats, brown sugar, ground cinnamon, and salt. Pour in the melted vegan butter and stir until the mixture forms crumbly clusters.
- Top the fruit: Sprinkle the crumble topping evenly over the fruit in the baking dish. Use your hands to gently press and create some larger clumps for a chunkier texture when baked.
- Bake: Place the dish in the oven and bake for 35-40 minutes, until the topping is golden brown and the fruit filling is bubbling and the apples are tender.
- Serve warm: Let the crumble cool slightly before serving warm with vanilla ice cream or whipped cream for an irresistible dessert.
Notes
- Frozen blueberries can be used if fresh ones are not available.
- Feel free to substitute the apples with other fruits like strawberries, peaches, or pears.
- For a gluten-free option, use gluten-free all-purpose flour and certified gluten-free oats.
- Coconut oil may be used instead of vegan butter for the topping.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
