Indulge in a delicious apple and blueberry crumble loaded with tender apples, juicy blueberries, and a buttery golden streusel topping.
When it comes to desserts, you can never go wrong with fruit - from apple pie cupcakes to cherry pie to pear cobbler to strawberry ice cream to an apple crumble tart.
But why not combine two fruit? It may seem strange to have recipe with both a summer and fall fruit but what you get is a crumble with sweet, tart, floral and acidic flavors all in one bite.
Why This Recipe Works
- Simple - Just toss the fruit with the other ingredients before making the streusel topping. Bake and enjoy either hot or cold with a side of vanilla bean ice cream or even peaches and cream ice cream.
- Textures - The tender apples and burst of juiciness from the blueberries are great on their own but then add in the the buttery golden streusel topping which creates a contrast of textures in every bite.
- Seasonal Versatility - This apple and blueberry crumble is a versatile dessert that can be enjoyed throughout the year. Whether it's in the summer when blueberries are abundant or in the fall when apples are at their peak, this dessert works well for various seasons and occasions.
Jump to:
Ingredient Notes
- Flour - All-purpose flour is typically used in the crumble topping. It provides structure and helps bind the ingredients together.
- Oats - Adding rolled oats gives additional texture and flavor to the crumble.
- Sugar - Light brown sugar is used to sweeten the crumble and the filling.
- Butter - Butter is a key ingredient in the streusel topping, adding richness and flavor while helping combine the other ingredients. You also use a little bit in the filling.
- Cornstarch - Helps thicken the filling as it is baked.
- Cinnamon - Cinnamon is a classic spice that pairs well with apples and blueberries. Its warm and aromatic flavor enhances the overall taste of the crumble. Adjust the amount according to your preference.
- Salt - A pinch of salt helps balance the flavors and enhances the sweetness of the fruits and streusel.
- Apples - Choose apples that are firm and slightly tart for a good balance of flavor. Granny Smith is my go-to. Peel, core, and slice the apples before using.
- Blueberries - Look for plump, fresh blueberries. They add sweetness and a burst of juicy flavor to the crumble.
- Lemon Juice - Adding a squeeze of lemon juice to the fruit mixture helps balance the sweetness and adds a subtle tang. It also prevents the apples from browning.
- Vanilla Extract - A touch of vanilla extract can enhance the overall taste of the crumble. It adds a subtle sweetness and aromatic quality.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- I use all-purpose flour but whole wheat flour is a good substitute.
- I'm a fan of the light brown sugar for the added molasses, but you can use dark brown sugar for even more flavor or granulated sugar if you want to go more traditional.
- If you want a dairy-free crumble, replace the butter with vegetable or coconut oil.
- I like Granny Smith apples in this recipe, but Braeburn, Golden Delicious or Honeycrisp are all good substitutes.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
To make the crumb topping, combine flour, oats, and brown sugar in a medium bowl. Drizzle melted butter over the mixture and mix until it resembles a coarse meal.
To prepare the filling, combine sugar, cornstarch, cinnamon, and salt in a large bowl. Add fruit, melted butter, lemon juice, and vanilla extract. Toss the mixture gently until the fruit is evenly coated.
Spread the filling evenly in a 9-inch pie dish. Sprinkle the crumb topping over the filling.
Bake at 375°F for 35-40 minutes until the topping is golden brown and the filling is bubbling. Allow it to cool for 10 minutes before serving.
FAQs
A crumble and a crisp are similar baked fruit desserts with a streusel topping. Crisps have oats in the topping, while crumbles may or may not. However, both are equally tasty.
Yes frozen blueberries will work as well. You can use the same amount as you would fresh blueberries.
Yes, you can add chopped nuts like almonds, walnuts, or pecans to the crumble topping for extra texture and flavor. Sprinkle them over the crumble before baking.
Yes. You can make the topping up to 3 days in advance and place in the fridge in an airtight container. The filling, you only want to make 1 day in advance.
Absolutely! This apple blueberry crumble can be frozen both before and after baking. For the unbaked option, assemble the dish and tightly wrap it with plastic wrap followed by foil. Freeze it in this state.
For the baked option, ensure it cools completely. Wrap it in freezer-safe packaging, using plastic wrap and foil, before freezing.
Both frozen versions can last up to 3-4 months in the freezer. Remember to thaw the unbaked crumble in the refrigerator overnight before baking.
This is where a microwave is best. Just reheat small portions in the microwave on high power until warm, 45 to 60 seconds.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - Used to whisk together the ingredients.
- Pie Dish - Just use a standard 9 inch pie dish.
- Baking pan - I like to place the pie dish on top of a pan in case some of the fruit leaks over the side.
Pro Tips/Recipe Notes
- It goes without saying, but fresh blueberries make for a great crumble, however you can use frozen in a pinch.
- Slice the apples the same size to ensure they cook evenly.
- Use cornstarch as filling thickener. It works better than flour with the fruit in creating the syrupy texture you want.
- Don't overdue it with the cinnamon. A little goes a long way. Remember it is a fruit crumble so you want it to taste like the fruit.
- For individual servings, try baking the crumble in small ramekins instead of a single large pie dish. Prepare 6-8 ramekins for this recipe to create individual-sized portions.
Similar Dessert Recipes
If you’ve tried this apple and blueberry crumble or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Apple and Blueberry Crumble
Ingredients
Crumb Topping
- ¾ cup all-purpose flour
- ¾ cup old fashioned oats
- ⅔ cup light brown sugar
- 6 tablespoon unsalted butter, melted
Filling
- ½ cup light brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- 4 cups Granny Smith apples, peeled, cored, cut in half inch slices (4-5 apples)
- 2 cups blueberries
- 2 tablespoon unsalted butter, melted
- 2 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 375°F. For crumb topping, mix flour, oats and brown sugar in medium bowl. Add melted butter and stir until mixture resembles coarse meal.
- For filling, mix sugar, cornstarch, cinnamon and salt in large bowl. Add apples, blueberries, melted butter, lemon juice and vanilla extract. Toss to coat.
- Spread filling evenly throughout a 9 inch pie dish. Top with crumb topping. Cook for 35-40 minutes or until golden brown and bubbling. Let cool 10 minutes before serving.
Notes
- It goes without saying, but fresh blueberries make for a great crumble, however you can use frozen in a pinch.
- Slice the apples the same size to ensure they cook evenly.
- Use cornstarch as filling thickener. It works better than flour with the fruit in creating the syrupy texture you want.
- Don't overdue it with the cinnamon. A little goes a long way. Remember it is a fruit crumble so you want it to taste like the fruit.
- For individual servings, try baking the crumble in small ramekins instead of a single large pie dish. Prepare 6-8 ramekins for this recipe to create individual-sized portions.
Leave a Reply