Apple and Blueberry Crumble Recipe
If you’ve been craving a dessert that’s cozy, fruity, and just downright comforting, then you’re going to love this Apple and Blueberry Crumble Recipe. It’s one of those dishes that makes your kitchen smell like fall all year long, and the mix of tart apples with juicy blueberries is pure magic. Plus, topping it with a crunchy, buttery crumble is the kind of simple pleasure that keeps me coming back to the oven again and again. Stick with me, and I promise this will be your new go-to dessert for any occasion!
Why This Recipe Works
- Balanced Fruit Flavors: The combination of tart apples and sweet blueberries creates a naturally delicious filling.
- Chunky, Buttery Crumble: Using oats with melted vegan butter gives the topping that perfect crunch and richness without being too dense.
- Simple, Accessible Ingredients: You don’t need anything fancy or hard to find—just staple kitchen basics that come together beautifully.
- Flexible and Customizable: You can tweak the sweetness, swap fruits, or make it gluten-free with minimal effort.
Ingredients & Why They Work
Each part of this apple and blueberry crumble recipe brings something important to the table—whether it’s the juicy fruit filling or the crumbly topping. Here’s the lowdown on why these ingredients are key and a few tips to get the best results.
- Blueberries: Fresh is best for bursting flavor, but frozen work perfectly when fresh aren’t in season.
- Apples: I recommend using a firm, slightly tart variety like Granny Smith or Honeycrisp to hold their shape during baking.
- Granulated Sugar: Adds just enough sweetness to complement the fruit without overpowering it; adjust based on your preferred sweetness.
- Lemon Juice: Brightens the fruit flavors and helps prevent the apples from browning before baking.
- All-Purpose Flour: In the filling, thickens the fruit juices; in the topping, binds everything together for that perfect crumble texture.
- Ground Cinnamon: Brings warm spice notes that pair beautifully with both apples and blueberries.
- Salt: A pinch enhances all the flavors and balances the sweetness.
- Rolled Oats: Creates that signature crispy and textured topping everyone loves on a crumble.
- Brown Sugar: Adds depth and a subtle molasses flavor to the topping, making it extra delicious.
- Vegan Butter: Using melted vegan butter helps the topping crisp up perfectly, and it’s a great option if you’re avoiding dairy.
Tweak to Your Taste
I love that this apple and blueberry crumble recipe is so easy to make your own. Whether you prefer it sweeter, spicier, or even dairy-free, there are simple swaps and add-ins that can make it feel totally personalized.
- Switch up the fruit: I’ve played around with pears or peaches instead of apples, and each gives a lovely twist—it’s fun to use what’s in season.
- Adjust sweetness levels: Some days I reduce the granulated sugar in the filling if the blueberries are super ripe, and it still turns out beautifully balanced.
- Boost the spices: Adding a pinch of nutmeg or ground ginger can warm the crumble just right for chilly evenings.
- Make it gluten-free: Just swap in gluten-free flour and ensure your oats are certified gluten free—I’ve done this plenty of times with no loss in texture or flavor.
Step-by-Step: How I Make Apple and Blueberry Crumble Recipe
Step 1: Prepping Your Fruit Like a Pro
Start by peeling, coring, and thinly slicing your apples. I like doing this first because it’s the most hands-on part. Toss the apples and blueberries gently with sugar, lemon juice, flour, cinnamon, and salt in a large bowl. The lemon juice is a game-changer here—it keeps the apples from browning while you prep the crumble. Mix until every piece of fruit is coated evenly but be careful not to mash the berries. This coating will thicken up the juices while baking so your filling isn’t watery.
Step 2: Make the Topping That’s All Crunch
Combine the flour, rolled oats, brown sugar, cinnamon, and salt in a separate bowl. I usually use my hands here to mix in the melted vegan butter—this way the mixture turns into those perfect crumbly clusters that bake up crunchy on top. Don’t over-mix; you want some clumps to stay intact for texture, trust me. The butter keeps the topping buttery rich without feeling greasy.
Step 3: Bake and Know When It’s Done
Transfer your coated fruit mixture into a lightly greased 9-inch pie pan or baking dish and evenly sprinkle the crumble topping on top. Pop it in a preheated 350°F oven for about 35-40 minutes. Keep an eye on that golden top and bubbling sides—that means your crumble is perfectly cooked. The apples should be tender but not mushy. If you see the topping browning too quickly, tent it with foil and finish baking. It’s one of my favorite parts—watching the smell fill the kitchen!
Pro Tips for Making Apple and Blueberry Crumble Recipe
- Choose the Right Apples: I’ve found using firmer, tart apples like Granny Smith adds great texture and balances the sweetness of blueberries.
- Don’t Overmix the Topping: Keeping some chunky bits in the crumble topping creates that perfect crunchy texture after baking.
- Use Lemon Juice to Prevent Browning: Tossing fruit in fresh lemon juice keeps your apples looking vibrant and fresh in the bake.
- Watch Baking Time Closely: Overbaking dries out the crumble, so check at 35 minutes and adjust as necessary for golden topping and tender fruit.
How to Serve Apple and Blueberry Crumble Recipe
Garnishes
My all-time favorite way to serve this crumble is straight from the oven with a generous scoop of vanilla ice cream melting over the top. Sometimes, I like a swirl of freshly whipped cream dusted with a pinch of cinnamon for that classic cozy touch. A few fresh mint leaves can add a pop of color if you want it to look extra fancy.
Side Dishes
This crumble stands proudly on its own, but if you’re making it for a larger gathering, a simple pot of black tea or freshly brewed coffee pairs wonderfully. For brunch, I’ve even served it alongside pancakes or a light salad to balance the sweetness.
Creative Ways to Present
For special occasions, I’ve baked this crumble in individual ramekins instead of a large dish—so fun for serving guests! Another time, I layered the fruit and crumble in a glass trifle bowl for a beautiful layered dessert. Adding toasted nuts on top before baking can also add an unexpected but delicious crunchy surprise.
Make Ahead and Storage
Storing Leftovers
I usually cover leftovers tightly with foil or plastic wrap and store in the fridge for up to 3 days. The crumble topping softens a bit overnight, but gently reheating in the oven helps restore its crispness. It makes a delightful second-day treat!
Freezing
When I have extra, I bake the crumble fully, cool it completely, then freeze it in an airtight container. It reheats beautifully from frozen—just bake at 350°F for 20-25 minutes until warmed through and the topping is crispy again. Perfect for prepping desserts ahead of busy weeks!
Reheating
To bring leftovers back to life, I pop them in a preheated oven at 350°F for about 15 minutes. This revives the topping’s crunch while heating the fruit filling gently. Avoid the microwave unless you’re in a rush—it tends to make the topping soggy.
FAQs
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Can I use frozen fruit in this Apple and Blueberry Crumble Recipe?
Absolutely! Frozen blueberries work wonderfully, just toss them straight from the freezer with the other filling ingredients. Keep in mind frozen fruit tends to release more liquid, so the flour in the filling helps thicken it up nicely during baking.
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Is this Apple and Blueberry Crumble Recipe gluten-free?
It can be easily adapted to be gluten-free by swapping all-purpose flour for a gluten-free blend and making sure your oats are certified gluten-free. The texture and flavor remain just as fantastic.
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Can I make the topping dairy-free?
Yes! This recipe uses vegan butter, which keeps the topping rich and buttery while being dairy-free. You could also try coconut oil, but I find melted vegan butter gives the best texture.
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How do I know when the crumble is done baking?
Look for a golden-brown topping with bubbling fruit juices around the edges of the dish. The apples should be tender when poked with a fork. If the topping browns too fast, cover loosely with foil to prevent burning while the fruit finishes cooking.
Final Thoughts
This Apple and Blueberry Crumble Recipe is close to my heart—it’s the kind of dessert that feels like a hug in a bowl. Every time I make it, whether for family dinners or just to brighten a quiet evening, it never fails to bring smiles and comfort. I truly hope you enjoy making (and eating) this as much as I do—don’t be surprised if it becomes your absolute favorite crumble recipe.
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 warm, comforting dessert featuring a juicy mix of apples and blueberries topped with a crunchy, buttery oat crumble. Perfectly sweetened and spiced with cinnamon, it’s delicious served warm 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
- 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 brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegan butter melted
Instructions
- Preheat the oven: Preheat your oven to 350 degrees F and lightly spray a 9-inch pie pan or 2-quart baking dish to prevent sticking.
- Prepare the fruit filling: In a large bowl, combine the blueberries, sliced apples, granulated sugar, lemon juice, flour, cinnamon, and salt. Gently stir until all the fruit is coated evenly with the mixture.
- Transfer the filling: Pour the fruit mixture into the prepared baking dish and set aside to prepare the topping.
- Make the crumble topping: In a medium bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the melted vegan butter and stir until the mixture becomes crumbly with some larger chunks.
- Top the fruit: Sprinkle the crumble topping evenly over the fruit. Use your hands to create some larger clusters for a more textured topping.
- Bake: Place the dish in the oven and bake for 40 minutes until the topping is golden brown and the apples are tender. The fruit filling should be bubbling around the edges.
- Serve: Let the crumble cool slightly before serving warm. Enjoy it with vanilla ice cream or whipped cream for added indulgence.
Notes
- Frozen blueberries can be used if fresh ones are unavailable; no need to thaw before using.
- Feel free to substitute apples with other fruits like strawberries, peaches, or pears for variation.
- For a gluten free version, use gluten free all purpose flour and certified gluten free oats.
- Coconut oil can be used instead of vegan butter to keep the recipe dairy-free and add a subtle coconut flavor.
- Adjust the sugar quantity based on your sweetness preference; use 1/4 cup sugar for a less sweet crumble.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
