This Apple and Blueberry Crumble is filled with deliciously tender apples, juicy blueberries and mouth-watering hints of cinnamon! Topped with a buttery, golden streusel, it's the perfect apple blueberry crisp for both summer and fall. Serve with vanilla ice cream for a comforting, easy dessert that’s sure to get you rave reviews (and leave your house smelling divine).
There is nothing wrong with a classic Apple Crisp... but have you ever tried adding berries? It completely takes it up a notch! It's the perfect combo of summer and fall.
This easy Apple and Blueberry Crumble recipe was inspired by our own apple crisp, with a few additions from RecipeTin Eats and Carlsbad Cravings. If you’re looking for more ideas, check out these other easy dessert recipes. (Pro tip: I highly recommend these Best Apple Pie Dessert Biscuits or these Maple Apple Scones for another amazing comfort food!)
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Why it's the best
- Warm, comforting, creamy, and crunchy all at the same time!
- Simple ingredients
- Plenty of crumble topping (the best part!)
- Easy to make with prep ahead options
- The perfect vessel for a scoop of ice cream
- Great for summer, fall, or the holidays. Add it to your list of amazing Thanksgiving recipes!
Yummy dessert and easy to make.
⭐⭐⭐⭐⭐ - Angela
Ingredients for apple and blueberry crumble
A full list of the ingredients are in the recipe card below, but here are a few noteworthy tips:
- Tart apples: Granny Smith apples are perfect for this recipe, but any other tart baking apple would work well too (see my list in the FAQ section).
- Frozen blueberries: I make my crisp with frozen berries, but fresh blueberries would work too.
- Brown sugar: I prefer to use light, but you can substitute dark.
- All-purpose flour: Don’t leave it out of the filling - it will thicken the saucy filling just enough.
Helpful kitchen tools
How to make apple and blueberry crumble
Crumble topping: In a large bowl or food processor (affiliate), combine all the dry topping ingredients. Then add the melted butter (for extra flavor try browning the butter first) and combine until crumbles form, using your hands to clump it together if needed. Pop in the freezer to chill.
Fruit mixture: In another mixing bowl, combine the apples, blueberries, brown sugar, flour, and cinnamon. Toss together until evenly combined.
Freeze the crumble for a bit for an extra crispy topping.
Cut the apples in equal size pieces to cook evenly.
Save the largest crumbles for the top for the perfect texture.
Bake: Pour the apple mixture into a greased 9x9 square baking dish (affiliate). Top with the cold oat mixture. Then bake the blueberry and apple crumble at 350°F for 30-40 minutes, or until the topping is golden brown and the apples are tender.
Serve: Cool on a wire rack for 10 minutes, then serve with a generous scoop of vanilla ice cream and enjoy!
For a crowd
Blueberry Apple Crumble is a great fruit dessert to serve to a crowd because it’s easy and can be prepped ahead. If you’re doubling the recipe, make it in a 9x13 pan (affiliate). For make ahead and freezer instructions, see the FAQ section below.
FAQs
Tart apples are best because they hold up when baked and pair well with the sweet crisp topping. Granny Smith apples are my favorite, but McIntosh, Pink Lady, Honeycrisp, or Fuji would also work.
A crumble and a crisp are both baked fruit desserts with a streusel topping. They are essentially the same thing, but crisps have oats in the topping, while crumbles may or may not. Both are equally delicious.
Yes! You can make the oat crumble topping and refrigerate it in an airtight container for 2-3 days. The fruit mixture can also be made and refrigerated for up to 1 day, but for best results prepare the fruit fresh. Assemble and bake when ready to serve.
To freeze apple and blueberry crumble, prepare as directed, then cover tightly with aluminum foil and freeze. To save space, you can also freeze the crumble topping and sugared apples in separate bags, then assemble before baking (you may need to thaw it slightly to get in an even layer). Bake from frozen, adding an additional 5-10 minutes if needed and covering loosely with foil if the topping is browning too much.
Tips and tricks
- Cut the apples the same size to ensure they cook evenly.
- Use old-fashioned oats, not instant oats. Instant oats will cook too fast and leave you with a mushy topping instead of crispy.
- Flash freeze the topping: Super cold topping will cook up extra crispy! So pop it in the freezer while you prep the fruit.
- Serve fresh: Although you can store leftovers in the fridge, apple and blueberry crisp is best served fresh with a heaping scoop of vanilla ice cream on top.
More amazing desserts
- Apple Pie Dessert Biscuits - The taste of homemade apple pie with half the work! Such a fun and festive skillet dessert.
- Carrot Bundt Cake - This bundt cake is filled with coconut, pineapple, and pecans, then topped with tangy cream cheese frosting.
- Orange Loaf Cake - Moist, tender, and covered in the best orange glaze. This one is a winner every time!
- Raspberry Glaze - Perfect for bundt cake, pound cake, scones, and more.
Recipe
Scrumptious Apple and Blueberry Crumble
Ingredients
Crumble Topping
- 1 cup rolled oats
- 1 cup brown sugar packed
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon kosher salt
- 1 stick butter melted (If desired, you can use brown butter)
Fruit Mixture
- 3 large (or 4 medium) apples peeled, cored, and cut into ½ inch chunks
- 1½ cups frozen blueberries or substitute fresh
- 1½ tablespoon all-purpose flour
- 2 tablespoon brown sugar packed
- ¼ teaspoon cinnamon
To Serve
- Vanilla ice cream
Instructions
- Preheat the oven to 350°F. Grease a 9x9 pan with baking spray.
Crumble Topping
- If you prefer brown butter, follow these directions for how to brown butter. Allow to cool until just warm.
- In a large bowl, combine all the topping ingredients except the butter. Add melted butter and combine, clumping it in your palm to form large crumbles. Place topping in freezer.1 cup rolled oats, 1 cup brown sugar, 1 cup all-purpose flour, ¾ teaspoon baking powder, 1 teaspoon cinnamon, ⅛ teaspoon kosher salt, 1 stick butter
Fruit Mixture
- In a medium bowl, combine the apples, blueberries, flour, brown sugar, and cinnamon. Toss until well combined.3 large (or 4 medium) apples, 1½ cups frozen blueberries, 1½ tablespoon all-purpose flour, 2 tablespoon brown sugar, ¼ teaspoon cinnamon
Assemble
- Pour fruit mixture into prepared pan. Top with cold crumble topping, placing the largest crumbles on top.
- Bake for 30-40 minutes, or until bubbly, golden brown, and the apples are tender (you can use a knife to gently test the apples). Cool for about 10 minutes, then serve with ice cream.Vanilla ice cream
Notes
- Cut the apples the same size to ensure they cook evenly.
- Use old-fashioned oats, not instant oats. Instant oats will cook too fast and leave you with a mushy topping instead of crispy.
- Flash freeze the topping: Super cold topping will cook up extra crispy! So pop it in the freezer while you prep the fruit.
- Serve fresh: Although you can store leftovers in the fridge, apple and blueberry crisp is best served fresh with a heaping scoop of vanilla ice cream on top.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Spring Shouse says
I have fresh blueberries 2 cans of apple pie filling, and blueberry flavored instant oatmeal and an uncooked pie crust is there a recipe a crumble or crisp with these alternatives ?
Misty says
Hi there! Unfortunately we have not tried any of those substitutions, so I can't say for certain what will work well. This recipe is from scratch and, although it is a tiny bit more work, I am confident you will love it if you decide to give it a try. Enjoy!
Julie Diephaus says
I didn’t have some of the ingredients so I got creative! The fruit mixture was too dry because I didn’t have any apples, so I added 1 cup of applesauce. Also, didn’t have regular rolled oats but I did have Quaker apples and cinnamon oatmeal packets. Used 3 and cut down on the cinnamon a bit since the oatmeal already contained cinnamon. Not being a baker, let alone a cook, it was so awesome! My family loved it and my baker friend was so proud! The topping was a little much, but we just ate that by itself and it was delicious!
Misty says
Glad you enjoyed it!
Mary says
Way too much topping…froze half…followed directions but topping came out very dry and sandy, not crisp at all.
Shelley says
Hi! In fruit mixture, recipe says it needs melted cinnamon? is that correct?
Misty says
Hi Shelley! Nope, that is definitely a typo. Thanks for pointing it out! Should be fixed and ready to go now.
Angela says
Yummy dessert and easy to make. However I thought there was way too much crumble topping for the dessert for a 9x9 pan. I thought it was going to “melt into” the dessert but it didn’t so I ended up having to take some off after baking. The amount would be enough for a 9x13 pan. Otherwise a delicious recipe, thank you!
Misty says
We like a lot of crumble topping, but feel free to make 1/2 the recipe or freeze half of it for next time. Thanks for sharing!
Nancy says
We all enjoyed this crumble. I added some grated lemon rind to the fruit mixture. The topping was the easiest and best I´ve made.
Danielle says
Thank you so much for taking the time to leave your feedback! It makes our day to hear from people who are enjoying the recipes! Happy eating!
Nancy says
This recipe sounds yummy! Can I use sugar free substitutes? Being a diabetic.
Misty says
Hi Nancy! We have never tried a sugar free substitute, so I can't recommend it with confidence. The brown sugar is definitely a big part of the flavor, so you may miss that with a substitute. But let us know what you try!