My easy and delicious Apple and Blueberry Crumble is a family favourite dessert (or breakfast!) for a reason!
Warm, tender slices of apple and juicy blueberries with a crisp, buttery oat crumble topping that is just begging for a scoop of vanilla ice cream or a dollop of custard.
This apple and blueberry crumble recipe makes a really easy dessert with a handful of ingredients and only a small amount of prep time.
Sometimes referred to as a blueberry apple crisp depending on where you live, recipes for fruit crumbles are always a great go-to when you want a family friendly, crowd pleasing dessert.
Table of Contents
Why you will love this apple and blueberry crumble
- A light style dessert packed with fresh fruit.
- Still warm and comforting though.
- Easy to scale up.
What you need to make apple and blueberry crumble
*Please see the recipe card below for exact quantities and detailed instructions
- apples - I used Granny Smith apples
- fresh blueberries (or frozen)
- granulated white sugar (table sugar)
- ground cinnamon
- vanilla essence
- lemon juice
- rolled oats
- plain flour (all purpose flour)
- light brown sugar
- salted butter
*Please see the recipe card below for exact quantities and detailed instructions
How to make this recipe
- Combine sliced apples, white sugar, ground cinnamon, vanilla essence, lemon juice and water in a small saucepan.
- Simmer until the apples are soft.
- Meanwhile make the crumble mixture by combining the dry ingredients in a bowl.
- Add melted butter and mix to combine (the mixture will be a bit clumpy) then set aside.
- When apples are soft, drain excess liquid then mix in blueberries.
- Tip fruit mixture into baking dish, then sprinkle the crumble mixture in an even layer over the fruit and bake in the oven.
Top tips
- You will need approximately 500g of apples for this recipe.
- I like to use more tart apples in my apple crumbles, that's why I used green Granny Smith apples. You could use another variety.
- The amount of time it takes for your apples to get soft will depend on the size of your apples and how thick your slices are. I slice my apples into quarters, then slice each quarter into four thin slices.
- I mix the lemon juice and water together first then put the apple straight in the water as I slice it. This helps to stop the apples from going brown as you chop them up. Just give them a jiggle around once or twice as you're chopping to give them all a quick dunk in the acidulated water (fancy term for lemon water) as you go.
- If you don't have salted butter just use unsalted butter with an added pinch of salt.
- When you mix the melted butter in with the dry crumble ingredients the mixture will be a bit clumpy - this is good! This will give your finished crumble topping a nice crispy, crumbly texture.
Making ahead
- To make the dish a day or two ahead, simply cook and drain the apples then store in the fridge (with or without the blueberries mixed in).
- Make the crumble topping mixture and store in the fridge separately.
- When you want to bake the crumble simply combine the apples and blueberries in your pie or baking dish, sprinkle over the crumble topping and bake.
Storage
This recipe is best eaten straight away, but the cooked apple blueberry crumble (once cooled) can be kept in an airtight container in the refrigerator for 3 - 5 days.
Variations
- Replace some of the light brown sugar with a tablespoon of golden syrup in the crumble topping when you mix in the melted butter for an ANZAC biscuit taste.
- No blueberries? Substitute raspberries, strawberries or blackberries.
- Add some chopped walnuts or almonds to your crumble topping mixture for a different taste.
Frequently asked questions
Blueberries, strawberries, blackberries or raspberries.
Yes.
Ice cream, custard, whipped cream or pouring cream.
No.
Plain flour.
Mixing melted butter into the dry crumble ingredients will give you a slightly clumpy topping mixture, which will bake to a crunchy texture rather than the sandy texture you will get if you rub the butter into the flour instead and also baking it uncovered.
Other recipes you may enjoy
Blueberry Peach Crumble - rich, warm slices of peach interspersed with little pops of blueberries, with a crumbly biscuit topping.
Strawberry Crumble - this is a quick & easy dessert of juicy, syrupy strawberries with Cointreau topped with a buttery crumble.
📖 Recipe
Apple And Blueberry Crumble
Ingredients
- 3 green apples - I used Granny Smith peeled, cored and sliced
- 250 g blueberries fresh or frozen
- 55 g granulated white sugar table sugar
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla essence
- ½ cup water
Crumble topping
- 100 g plain flour all purpose
- 60 g rolled oats
- 70 g light brown sugar
- 80 g salted butter melted
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Combine water and lemon juice in a small saucepan, then add sliced apples (see my notes below), white sugar, ground cinnamon, and vanilla essence then mix to combine.3 green apples - I used Granny Smith55 g granulated white sugar1 tablespoon lemon juice¼ teaspoon ground cinnamon1 teaspoon vanilla essence½ cup water
- Bring to a simmer and cook for 5 - 10 minutes or until apple is just softened.
- Meanwhile, make the crumble mixture by adding the dry crumble topping ingredients to a bowl and mixing to combine.100 g plain flour60 g rolled oats70 g light brown sugar
- Add melted butter and mix to combine (the mixture will be a bit clumpy) then set aside.80 g salted butter
- When apples are soft, drain off the excess liquid then mix in blueberries.250 g blueberries
- Transfer fruit mixture into a baking dish (see my notes for size) then sprinkle the crumble mixture in an even layer over the fruit and bake for 30 minutes or until the crumble is crunchy and golden.
Notes
- The baking dish I have used for this recipe is 18 x 18 x 5cm (7 x 7 x 2") - a bit bigger will be ok too.
- You will need approximately 500g of apples for this recipe.
- I like to use tart-tasting apples in my apple crumble, that's why I used Granny Smith apples. You could use another variety of apples.
- The amount of time it takes for your apples to get soft will depend on how thick your slices are and the size of your apples. I slice each apple into quarters, then slice each quarter into four thin slices.
- I mix the lemon juice and water together first then put the apple straight in the water as I slice it. This helps to stop the apple slices from going brown as you chop them up. Just give them a jiggle around once or twice as you're chopping to give them all a little dip in the acidulated water (fancy term for lemon water).
- If you don't have salted butter just use unsalted butter with an added pinch of salt.
- When you mix the melted butter in with the dry crumble ingredients the mixture will be a bit clumpy - this is good! This is what will give your finished crumble topping a nice crispy, crumbly texture.
This crumble was great! Really easy to make and the family loved it.
That's great Sal!
thank you for your recipes during the year have made a few of them.
merry Xmas and a Happy New Year from New Zealand.
My pleasure Ngaere! Thanks for letting me know and your good wishes, you've made my day! All the best to you too! L x