This simple Blueberry Apple Crumble uses fresh apples and blueberries and is the easiest, most comforting dessert imaginable. It’s so good, my family always tries to eat it before it even cools. And you might not believe it, but this delicious dessert even makes a tasty and fiber-rich, fruit-filled breakfast!
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The Best Apple Blueberry Crumble Recipe
Summertime in Maine is synonymous with blueberries and blueberry picking. And I love using them in all sorts of delicious ways from bakery-style Blueberry Cottage Cheese Muffins to my Purple Blueberry Lemon Cookies. But this Blueberry Apple Crumble Recipe may be my favorite yet. And it’s the perfect recipe if you like blueberry or apple picking!
Crisps and crumbles are hands-down our favorite family dessert—there’s just something magical about warm, caramelized fruit tucked under a golden, buttery topping. At my house, the Strawberry Apple Crumble barely lasts an hour, and this blueberry version? Let’s just say it disappeared even faster. Serve it warm with a scoop of vanilla ice cream for peak dessert bliss, or enjoy the leftovers for a cozy, fiber-packed breakfast (no judgment here!).
Ingredients
- Apples - peeled, cored and sliced. I used honeycrisp but other kinds will work, too.
- Fresh blueberries - Frozen berries can be used, but after testing, I prefer fresh.
- White sugar - regular granulated sugar
- Brown sugar - light or dark brown sugar will work
- Corn starch - tapioca starch can also be used
- Vanilla extract - use good quality natural extract
- Lemon juice - fresh is best
- All purpose flour - use a trusted gluten free flour if required
- Butter - salted or unsalted butter works
- Salt - reduce amount called for in the recipe if using salted butter
- Ground Cinnamon - you can also add a touch of nutmeg to the spices
- Rolled oats - check for gluten free certification if needed
See recipe card for quantities.
How to make Blueberry Apple Crumble
- Step 1: Peel, core and slice the apples. Preheat your oven to 350 degrees Fahrenheit (180 Celsius).
- Step 2: Place apple slices in a medium casserole or Pyrex baking dish. Add lemon juice, vanilla, sugar and cornstarch. Mix with a spoon to coat.
- Step 3: Add blueberries and mix together gently so the blueberries don’t break.
- Step 4: Make the topping: Pour melted butter into a medium bowl, add flour, oats, both sugars, cinnamon and salt.
- Step 5: Mix with a spoon until all the butter is absorbed and a crumbly, shaggy dough forms.
- Step 6: Sprinkle the crumble mixture all over the fruit (I use my fingers and break down any large pieces).
- Step 7: Place in the preheated oven and bake at 350 degrees until the crumble is golden brown, the apples are tender (check with a fork) and the blueberry juice is bubbling.
How to Serve Easy Apple Blueberry Crumble
Serve this fruit crumble warm with a scoop of ice cream - vanilla is the classic choice - or whipped cream.
For a healthier version, serve with a dollop of Greek yogurt or vanilla skyr. That's a great way to serve it for breakfast.
Storage and Reheating Tips
Store any leftover crumble covered in the fridge for up to 4 days. You can also transfer it to an airtight container if you only have a little left.
To freeze, let it cool completely, then wrap tightly and store in the freezer for up to 3 months.
Reheat in the oven until warmed through and the topping is crisp again. If you are only reheating one serving, place in a shallow bowl or a small plate and nuke in the microwave for 1 minute.
Recipe Tips & Tricks
- Pan size: A standard 9x13 inch dish is too big for this crumble—you’ll want to use a 7x11 inch pan or something similar for the perfect fruit-to-crumble ratio.
- Best apples for baking: Choose firm apples with a balance of sweet and tart. I love using Granny Smith, Honeycrisp, or Gala for the best texture and flavor.
- Fresh vs. frozen blueberries: I’ve tested both, and fresh blueberries win for juiciness and flavor. Frozen will still work, but be sure to thaw them for 20–30 minutes before baking so they don’t stay too firm.
- Lemon juice note: I usually use half a large lemon, but if yours is on the small or not very juicy side, go ahead and use the whole thing. Add some zest, too, for an extra lemony pop!
- You CAN skip the oats: If you’re out of rolled oats or prefer a smoother topping, swap the oats for an extra ⅓ cup of flour. Easy!
Top Tip
Baking times can vary, so keep an eye on your crumble! In my oven, it’s perfect at around 45–50 minutes, but yours might run hotter or cooler. Start checking at the 35-minute mark—look for bubbly, jammy blueberries and a golden, crisp topping. If you're using frozen berries, getting that bubbly goodness might take a little longer (and be a bit trickier), so be patient!
Recipe FAQs
They’re very similar! Crisps usually have oats in the topping for extra crunch, while crumbles traditionally don’t. That said, oats are totally welcome in a crumble—these days, the names are often used interchangeably.
Yes! While fresh blueberries provide more juice and a better texture, frozen blueberries work too. Just thaw them for 20–30 minutes before baking to help them release some juice and bake more evenly.
Absolutely! Swap the all-purpose flour with a 1:1 gluten-free flour blend, and make sure your oats are certified gluten-free.
Any berries will work: blackberries, sliced strawberries or raspberries. You can also use rhubarb for a lovely apple rhubarb crumble (rhubarb is quite tart so increase the amount of sugar in the recipe).
Yes! You can assemble the crumble (without baking) up to a day in advance. Store it covered in the fridge, then bake when ready to serve.
More apple recipes
Recipe
Apple Blueberry Crumble
Ingredients
- 4 large apples peeled, cored and sliced (see Note 1)
- 1 lb blueberries fresh (see Note 2)
- ¼ cup white sugar
- 2 tablespoon corn starch
- 1 teaspoon vanilla
- ½ lemon juiced (see Note 3)
Crumble topping
- 1 ¼ cup all purpose flour
- ¼ cup brown sugar
- ¼ cup white sugar
- 10 tablespoon butter melted
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup rolled oats (See Note 4)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Place apple slices in a medium casserole or Pyrex dish (7 x 11 inch works well), add lemon juice, vanilla, ¼ cup of sugar and 2 tablespoons starch. Mix with a spoon to coat.
- Now add blueberries and mix together gently so that the whole bottom of your dish is covered with fruit.
- Make the topping. Pour melted butter into a medium bowl, add flour, oats, both sugars, cinnamon and salt. Mix with a spoon until all the butter is absorbed and crumbly, sandy dough forms.
- Sprinkle the crumble dough all over the fruit (I use my fingers and break down any large pieces).
- Place in the preheated oven and bake for 45-50 mins at 350 degrees or until the crumble is golden brown, the apples are tender (check with a fork) and the blueberry juice is bubbling.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Bogusława says
Delicious crumble. Will definitely make it again😋