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Golden apple and blueberry crumble with oat topping in a rustic baking dish.
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Apple and Blueberry Crumble Recipe

This apple and blueberry crumble recipe is warm, cozy, and easy to make, with sweet apples, juicy blueberries, and a buttery oat topping everyone will love.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 615kcal
Author Adina

Equipment

  • Electric mixer with kneading attachments or hands
  • Baking dish about 10x8 inches (25x20 cm)
  • Bowls

Ingredients

Crumbles:

  • 1 cup all-purpose flour Note 1
  • ⅓ cup granulated sugar
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter cold
  • ½ cup rolled oats

Apple blueberry crumble:

  • 1 lb apples Note 2
  • juice of ½ lemon
  • 1 lb blueberries Note 3
  • ⅓ cup granulated sugar
US - EU

Instructions

  • Preheat the oven to 400°F/ 200°C. Lightly butter the baking dish.
  • Make the crumbles: Mix the flour, sugar, and salt in a bowl. Add the cold, diced butter and rub it into the flour with your fingers until it looks like coarse crumbs. You can also use an electric mixer with kneading attachments if you prefer.
    1 cup all-purpose flour + ⅓ cup granulated sugar + ¼ teaspoon fine sea salt + ½ cup unsalted butter
  • Add the oats: Toss in the rolled oats and mix lightly, then place the bowl in the freezer while you prepare the fruit.
    ½ cup rolled oats
  • Peel and chop the apples, then toss them with the lemon juice.
    1 lb apples + juice of ½ lemon
  • Combine the apples, blueberries, and sugar in the buttered baking dish, making sure the fruit is evenly spread.
    apples + 1 lb blueberries + ⅓ cup granulated sugar
  • Add crumbles: Take the cold crumble topping from the freezer and sprinkle it over the fruit.
  • Bake the blueberry apple crumble for 25–30 minutes, until the topping is golden and the fruit is bubbling. Let it rest for a few minutes before serving (Note 4).

Notes

  1. Optional add-ins: Cinnamon, nutmeg, lemon zest, or chopped nuts can be added to the topping.
  2. Apples: Any firm variety works - Granny Smith, Honeycrisp, or Pink Lady are all great choices.
  3. Frozen blueberries can be used straight from the freezer.
  4. Serving: Delicious warm with ice cream, custard, or whipped cream. Leftovers are great at room temperature or cold.

Nutrition

Serving: 1/4 of the dish | Calories: 615kcal | Carbohydrates: 97g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 154mg | Potassium: 288mg | Fiber: 7g | Sugar: 57g | Vitamin A: 842IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 2mg