Apple and Blueberry Crumble
Indulge in a delicious apple and blueberry crumble loaded with tender apples, juicy blueberries, and a buttery golden streusel topping.
Servings 8 servings
Calories 322kcal
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.
Nutrition
Serving: 1serving | Calories: 322kcal | Carbohydrates: 54g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 73mg | Potassium: 55mg | Fiber: 3g | Sugar: 9g