This apple and blueberry crumble is a dessert that's bigger than the sum of it's parts. IMO, the apple/blueberry combo is better than either fruit on it's own. And the buttery, sweet, crumble topping? To die for.
This recipe has all the usual suspects: brown sugar, butter, cinnamon, and we're adding just a hint of maple syrup (which goes so well with both blueberries and apples!).
Apple and blueberry crumble is a rustic, comforting, and delicious dessert that comes together quickly. It's simple, but delivers big impact on flavor!
Frequently Asked Questions
For any baked desserts, I tend to lean towards Granny Smith. Their tart flavor is perfect in sweet recipes.
Yes, it can. You can store it at room temperature for about two days, or keep it in the fridge for up to five.
Yes, these freeze beautifully for 3-4 months.
Why You're Going to Love this Recipe
- The combination of the apple and blueberries is perfect. Tart and sweet together.
- It makes a gorgeous, rustic dish. Honestly, there's just something so appealing about those colors.
- It's super easy. Truly, the prep time is ridiculous.
- You can freeze it!
- It's definitely a crowd-pleaser.
For the Topping
The topping is super easy, and probably not all that surprising.
- Rolled oats
*Note - this makes a BIG batch of topping. I personally love this, but you could easily cut the recipe in half and still have enough.
For the Filling
Another pretty easy list:
- Lemon juice
- Maple syrup
How to Make Apple and Blueberry Crumble
This dessert is incredibly simple, but let's go through it step by step.
Make the Filling
Combine all the ingredients for the filling in a 8x8" or 8x9" baking pan. Toss with your hands until well combined.
Set this aside while you make the crumble topping.
Make the Topping
To make the topping, combine the sugar, oats, and flour in a large bowl. Add the butter cubes, and cut the butter into the other ingredients, until it's about pea-sized.
Sprinkle the topping in an even layer over the filling.
Next, bake the crumble for 35-40 minutes. The topping should be golden brown, and the filling should be bubbling at the sides.
Tips and Tricks
- I found I didn't need to prepare the pan with anything, but if you wanted, you could rub it down with butter, just in case.
- This recipe makes a ton of topping! Feel free to cut it in half, or not use it all. But honestly I used most of it because I'm obsessed with the topping.
- You can switch this up a bit and make it your own (see variations below).
Honestly, there's lots of different fruits and ways to make this crumble. Apple and blackberry is a popular combo. Apple raspberry would be great. You could also use only apple and make a traditional apple crisp/crumble. Using peaches in the summer would also be amazing!
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Storage and Reheating
You can keep this crumble on the counter for two days, or in the fridge for 4-5 days.
Reheat in a 350F oven for 15 minutes, or just nuke it.
This dessert also freezes really well in an airtight container for up to three months.
Apple and Blueberry Crumble
For the Crumble
- 3 Granny Smith apples peeled and chopped
- 1½ C blueberries
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoon maple syrup
- 2 tablespoon flour
- 2 tablespoon brown sugar
For the Topping
- 1 C flour
- 1 C rolled oats quick cooking
- 1½ C brown sugar
- ⅔ C butter cubed, at room temperature
For the Crumble Filling
- Preheat your oven to 350°F.
- Combine all the ingredients for the crumble in a 9x9" or 8x9" baking dish. Toss with your fingers to thoroughly combine.
- Set aside while you make the topping.
For the Topping
- Mix the flour, sugar, and oats in a large bowl. Add the butter, and cut in with a pastry cutter or two knives until the butter is about pea-sized. Spread the crumble evenly over the top of the filling.
- Bake for 35-40 minutes, until the crumble is is golden brown and the filling is bubbling at the edges.