Apple Blueberry Crumble

A bowl of fruit crumble with slices of baked fruit and berries, topped with a scoop of vanilla ice cream, served in a white dish beside pesto chicken parmesan on a textured, beige mat.

5 from 1 vote

This simple Blueberry Apple Crumble uses fresh apples and blueberries and is the easiest, most comforting dessert imaginable.

Prep Time20

Cook Time45

Course: Dessert, sweets

Cuisine: American, British

Servings:

Calories: 381kcal

Author: Agnieszka

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

Note 1: Use firm apples that have a good amount of both sweet and tart flavors. My favorite apples to bake with are Granny Smith or Honeycrisp.

Note 2: I made this recipe with both fresh and frozen blueberries and I like it with fresh blueberries better. Frozen blueberries will still hold their shape by the time the apples are tender and won't produce much juice. You can still use frozen blueberries but I would thaw them for about 20-30 minutes before placing the crumble in the oven.

Note 3: I used half of a large lemon. If your lemon is small or not very juicy, use juice from a whole lemon. You can also use some lemon zest, if you want a more pronounced lemon flavor.

Note 4: If you don't have oats or don't like oats in your crumble topping, swap it out for more all-purpose flour (⅓ cup).

Note 5: I used a 2-quart casserole dish for this crumble (7 x 11 inches works well). A standard 9x13 inch dish is a bit too large for this recipe.

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