This sweet and tart Apple Blueberry Crumble is a perfect simple dessert that pairs perfectly with a scoop of ice cream or custard! A beautiful end of summer, early fall dessert that your family will love.
I am a big fan of crumbles and crisps, as is evident by the surplus of crumble and crisp recipes on this blog. It's such an easy, crowd pleasing dessert that uses the best of what each season has to offer.
This apple blueberry crumble combines early fall apples with late season blueberries for a sweet treat that your whole family will love! Plus, it can easily be made in advance and frozen to reheat at a later date. Enjoy!
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What is a crumble?
A crumble, also called a crisp, basically refers to a dish with stewed, sweetened fruit topped with a crumbly mixture of butter, flour, sugar, and sometimes oats, nuts and spices. They are delightful served with ice cream, a drizzle of heavy cream, custard or on their own.
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Equipment
- 9-10 inch Baking dish: I like to use a pie dish, a cast iron skillet or my Le Crueset au gratin dish.
- Cutting board and knife
- Peeler (optional): I love using my Oxo peeler for the apples.
- Mixing bowls
- Measuring cups and spoons
Ingredients
- Apples: I like using a mix of sweet apples, such as honeycrisp, and tart green apples.
- Blueberries: If you can't find fresh blueberries frozen will work as well.
- All purpose flour
- White granulated sugar
- Brown sugar
- Rolled oats
- Butter: To make this recipe vegan substitute unsalted butter with vegan butter.
- Lemon Juice: I recommend using fresh lemon juice but bottled also works. You'll need about ½ to 1 teaspoon according to taste.
- Cinnamon
Recipe FAQs
You will know when the crumble is ready when the top is golden brown and the filling is bubbling.
Yes, simply substitute vegan butter for unsalted butter to make this recipe vegan
Yes. The great thing about this easy crumble recipe is that it is incredibly versatile. Simply substitute your favorite in-season fruit and it'll still turn out great.
Yes, you can freeze both unbaked and baked apple crumble.
To freeze unbaked apple crumble simply assemble the crumble then wrap tightly with plastic wrap and then foil.
To freeze baked apple crumble allow it to cool completely. Then wrap it in freezer safe packaging (plastic wrap and foil) and freeze.
Both will last up to 3-4 months in the freezer. Allow to thaw overnight before baking.
Yes, this recipe is great for doubling or tripling to feed a crowd.
Simply add an extra 10 minutes or so to the cook time.
This is entirely up to you! I personally prefer a saucier crumble so I include all the juices with the fruit. If you prefer the fruit filling to be a bit dryer then feel free to strain before transferring.
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Made this Apple Blueberry Crumble recipe? Let me know what you think in the comments!
Recipe
Apple Blueberry Crumble
Equipment
- 10 inch round baking dish or other shape of equivalent size
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the fruit filling
- 3 cup apples, peeled cored and thinly sliced
- 2 cups fresh blueberries, washed
- 1 tablespoon lemon juice about ½ lemon
- ½ cup white granulated sugar
- 3 tablespoon all purpose flour
- 1 teaspoon cinnamon
- pinch of salt
For the crumble topping
- ⅓ cup all-purpose flour or plain flour
- ⅓ cup light brown sugar, packed
- ⅓ cup white granulated sugar
- ⅔ cup rolled oats
- pinch of salt
- 6 tablespoon unsalted butter
Instructions
- Preheat the oven to 375 degrees F. In a mixing bowl add all fruit filling ingredients and mix to combine.Set aside and rest for at least 5 minutes to allow the juices to release.
- In another mixing bowl combine all crumble ingredients except the butter. Mix well.Add in cubed butter and use a pastry cutter or your hands to press or pinch the butter into the flour mixture until it is well incorporated and forms a crumbly texture.
- Pour the fruit mixture into a prepared 10 inch casserole dish or cast iron skillet. Then sprinkle the crumble mixture evenly over the top.Bake at 375 degrees F for about 40 minutes until the fruit is bubbly and the topping is a crisp golden brown.Remove from the oven and allow to rest for 10 minutes before serving.Serve with a drizzle of custard, whipped cream, ice cream, yogurt or simply on its own. Enjoy!
S P
Made this as a last-minute potluck party dessert, as I had extra apples and blueberries. It was delicious, and very easy to make! A winner!
Jenna
Absolutely love this recipe! Super quick to whip up! One thing i changed with it was the crumble, i just added more 😉 hehe. It reminds me of my east coast summers growing up! Thank you for sharing.
jamjarkitchen
So glad you liked it!
sussan white
Too much talking, not enough recipe.
jamjarkitchen
Susan, there is a “jump to recipe” button at the top of this free recipe that you are more than welcome to use if you’re uninterested in the other information. It will take you straight to the recipe card.
But to be honest you can go ahead and skip this recipe as I really don’t appreciate a stranger who has never cooked this dish coming on my website of FREE recipes and rating it 1 star. Feel free to spread your negativity elsewhere.
Scarlet
Honestly, I have no idea what Sussan is talking about, this recipe is amazing! As a high school student with barely any experience in cooking, this recipe was perfect for me. I made this when hanging out with friends, and we all fell in love with it. Keep doing what you do!
jamjarkitchen
Thank you so much Scarlet! I'm glad you enjoyed the recipe. 🙂
Renee
Super easy to throw together when you need a quick dessert - and delicious! Made it with frozen blueberries and strawberries. It was gone in a flash!
Dave Kemp
With this much butter in the mix the result is a dough. Try to sprinkle dough. I don't
think you have tried recipe or butter should be 6 tsps.
jamjarkitchen
Hi Dave - No, the amount listed is correct. It should be 6 tablespoons of butter (I can see you have a UK e-mail so this is roughly 85 grams). I recommend pinching it in rather than just pouring and using your hands to create the crumbly texture. I can assure you that I have indeed "tried the recipe" and make crumbles almost weekly. I recommend that you try the recipe as is and let me know what you think. This is a favorite among my family and friends. Hope you enjoy!
Michelle Goncz
Made this recipe a few days ago and it’s already been requested again by my family! Huge hit and made the house smell delightful. Thank you for sharing this wonderful recipe. Followed it exactly as written.
jamjarkitchen
Hi Michelle - So glad y'all liked it!
Johanna V.
Holy COW! I can't believe I made this. Seriously one of the best things I've EVER made! It will be gone tonight. That's a guarantee.
jamjarkitchen
Thanks Johanna! So glad you enjoyed it!
Wayne
Super simple. We made it last week in late October with frozen wild (Newfoundland) blueberries and freshly picked Eden (baking) apples from Quebec. The final crumble was soft, sweet, tart and AMAZING with a scoop of vanilla ice cream! Thanks for this and I agree, the butter in the crumble needs to be mixed in by hand.
jamjarkitchen
Hi Wayne- So glad you enjoyed the crumble!
Marsha Burnside
Delicious! Your crumbles are the best!
jamjarkitchen
Thank you Marsha!
Susan
Is the flour to be added to the fruit as well as the crumble ?
jamjarkitchen
Hi Susan- Yes, you'll add flour to the fruit mixture as well. This helps thicken the fruit filling as it bakes. Hope you enjoy!
Meaga
What apples are best for this recipe? I made it once before I believe with macintosh and it was a hit, this time I’m going to do mixed berries and maybe Granny Smith would that work?
jamjarkitchen
Hi there! I like using crisp, tart apples like Granny Smith and Honeycrisp. But honestly it'll work well with whatever you have on hand (except red and delicious which tend to get mushy). Hope you enjoy!
Margo G.
Just delicious! I got lazy and didn't peel the apples and it still turned out beautifully. Thanks for the last-minute dessert.
jamjarkitchen
So glad you enjoyed it!
Stephanie
Wow!!!! This was absolutely delicious. I made this using a 10x 13 baking dish. I used 6 pretty good sized apples (a new variety called "Rave" that I hadn't seen before), a bag of frozen mixed berries from Trader Joes, the juice of a whole lemon, a rounded 1/2 cup of sugar, a bit more than a teaspoon of cinnamon & a sprinkle of salt. For the crumble topping I used 1/2 cup flour, 1/2 cup sugar, 1/2 cup brown sugar, 1 cup of rolled oats, a sprinkle of sugar & 8 tablespoons of butter. I'm normally a total recipe follower, but I wanted to make a little bit more so I did my best to scale the recipe. My 10 x 13 pan was super full, but it didn't spill over. this turned out perfect and paired perfectly with vanilla ice cream. Thank you for a wonderful recipe.
jamjarkitchen
So happy you loved it!
Kim
Wow! This came out amazing. Absolutely perfect and easy. Thank you for a great recipe.
jamjarkitchen
So glad you liked it!
Tammy Bennett
I wanted a quick desert to have with supper, I saw this recipe for a crumble. It was very easy to make and simply delicious! My family loved it! Thanks for an excellent recipe!
jamjarkitchen
Hi Tammy - So glad you enjoyed it!