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White baking dish with apple and blueberry crumble with ice cream scoops on top.
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5 from 2 votes

Apple and Blueberry Crumble (Apple Blueberry Crisp)

If you’re looking for the BEST Apple and Blueberry Crumble recipe, you’ve hit the jackpot! This apple blueberry crisp is full of warm, tender apples and juicy blueberries, then topped with a generous layer of buttery crumble topping that bakes until perfectly crunchy and golden. Top with vanilla ice cream for a comforting, easy dessert that’s sure to get you rave reviews!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 6 -8
Calories: 372kcal


Crumble Topping

  • 1 cup rolled oats
  • 1 cup brown sugar packed
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 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 (Granny Smith are our favorite)
  • cups frozen blueberries or substitute fresh
  • ¼ cup brown sugar packed
  • 2 tablespoon butter melted
  • 1 tablespoon all-purpose flour
  • teaspoon kosher salt

To Serve

  • Vanilla ice cream


  • 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 use your hands to combine, clumping it in your palm to form large crumbles. (You can use a food processor for this step, but don't over-zoom it). Place topping in freezer.

Fruit Mixture

  • In a medium bowl, place chopped apples and frozen blueberries.
  • In another small bowl, combine the remaining ingredients to form a thick paste. Microwave for 10-15 seconds to loosen, then pour over the fruit and stir until combined.


  • 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.
  • We love comments! Please come back and leave us one after you’ve tried this recipe.


Tips & Tricks
  • Cut the apples the same size: This will help them 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, this apple and blueberry crisp is best served fresh with a heaping scoop of vanilla ice cream on top.
Make Ahead Instructions: 
Make the crumble topping and refrigerate it (don't freeze) covered. Then make the fruit mixture and refrigerate in a prepared pan covered with plastic. It will hold well for up to 1 day. Add the topping right before baking, then bake as directed.
Freezer Instructions:
Prepare the crumble topping and freeze in a zippered bag. Then prepare the fruit mixture and freeze in a separate bag. Assemble and bake from frozen, adding an additional 5-10 minutes if needed. (You may need to thaw the fruit slightly to get in an even layer, but no need to thaw thoroughly).


Calories: 372kcal | Carbohydrates: 58g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 213mg | Potassium: 127mg | Fiber: 2g | Sugar: 36g | Vitamin A: 456IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg