Fruity and sweet Blueberry and Apple Crumble with a crispy golden crumble topping serves as a cozy warm dessert.
If you love crumbles and crips, you’ll adore my Strawberry Crumble Bars too.
Taking the traditional apple crumble up a notch by adding blueberries creates a rich and heartwarming dessert.
Have an abundance of fresh blueberries? Add them to my Moist Blueberry Lemon Cake too!
The filling for this apple blueberry crumble is easy.
Chopped Pink Lady apples, blueberries sugar, cinnamon, lemon, vanilla and salt.
You don’t even have to cook the filling before baking!
The crumble topping is one of my best.
It takes flour, old-fashioned rolled oats, brown sugar, cinnamon and melted butter.
No need to rub the butter into the flour either.
When I have tested crumble toppings, I find the results of melted butter triumph rubbing in cold butter.
Why? Because melted butter creates a better crunch, flavor and it’s quicker!
The amount of butter may seem heavy in this recipe but trust the process.
It creates the most gorgeous and crisp texture after the crumble has baked.
Why You Will Love This Recipe
- Easy to make.
- Bursting with crisp apples and sweet blueberries.
- Perfect crumbly topping.
- A crowd-pleaser!
What is the Difference Between Crumble and Crisp?
Crumbles and Crisps both offer a fruity filling under a crumbly topping.
A traditional crumble topping generally consists of flour, sugar, and butter, while a crisp features oats in its topping for added crunch and texture.
Nowadays, the two terms, crumble and crisp are often used interchangeably.
What Type of Apples are Best to Use?
The ideal apples for a crumble are those that maintain their structural integrity during the baking process and offer a balance of sweetness and tartness.
Popular options include Granny Smith, Pink Lady, Honeycrisp, Fuji and Golden Delicious.
For this blueberry apple crumble, I used Pink Lady Apples.
Can I use Frozen Blueberries?
Yes! Frozen blueberries work great in this apple crumble. You do not need to thaw them beforehand.
Can I Make Blueberry Apple Crumble Ahead of Time?
Yes, you can make Blueberry Apple Crumble ahead of time and bake it later.
Cover tightly and refrigerate this crumble for up to 24 hours before baking per the recipe instructions.
Ingredient Notes & Substitutions
- Apples: Use any variety you like, I used Pink Lady Apples. My second choice would be Granny Smith or Honeycrisp Apples.
- Blueberries: You can use either frozen or fresh blueberries. If using frozen, add them directly from the freezer into the filling mixture—no thawing needed.
- Granulated sugar: I used golden/raw granulated sugar for its added flavor. You can substitute it with regular white granulated sugar.
- Lemon juice: For best flavor results, use freshly squeezed lemon juice.
- Cinnamon: Ground cinnamon works best.
- Vanilla extract: Can be substituted with a 1/2 teaspoon of vanilla paste.
- Salt: Any fine salt will do.
- All-purpose flour: Also known as plain flour in Australia. Make sure to accurately measure your flour for the best results.
- Old-fashioned rolled oats: Whole oats produce the best crisp results rather than using steel cut oats or quick oats.
- Unsalted butter: Use butter that comes in a block. Can be substituted with salted butter or vegan block butter.
Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Preheat the oven to 180ºC (350ºF) fan-forced. Grease a 25cm (10-inch) round pie dish with butter and set aside.
Step two: You can either peel the apples or leave the peel on, I kept the peel and it worked great.
Chop apples into small cubes/chunks, approx. 1/2-inch in size (1-2cm). Discard the core. Place chopped apple in a large mixing bowl.
Step three: To the apples, add blueberries, sugar, lemon juice, cinnamon, vanilla and salt.
Mix with a wooden spoon until well combined.
Step four: Sprinkle over flour and mix through.
Step five: Spoon filling into the greased pie dish and set aside.
Step six: In a large mixing bowl, add flour, oats, sugar, and cinnamon. Mix until well combined.
Step seven: Pour over melted butter and mix with a wooden spoon or spatula until well combined. You can also use your hands for this step.
Step eight: Sprinkle the crumble over the apple blueberry filling.
Step nine: Bake for 40-45 minutes until the crumble is golden all over and the filling is bubbling.
Step ten: Remove from the oven and allow it to cool slightly.
Serve warm or allow it to completely cool and warm it up later. Enjoy!
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Grease your pie dish: Scoop out your baked fruit crumble without it sticking to the dish by greasing it liberally with butter beforehand.
- Browning apples: Don’t leave your chopped apples sitting out too long as they’ll turn brown. Once the filling is assembled, the added lemon juice stops the apples from browning.
- Vanilla Ice Cream: Adds creaminess and complements the crumble’s warmth.
- Whipped Cream: Provides a light, airy contrast to the crumble’s texture.
- Custard Sauce: A traditional choice that adds a rich, velvety layer on top.
- Greek Yogurt: Offers a healthier, tangy alternative to ice cream or custard.
- Coffee or Tea: As a relaxing dessert after dinner, enjoy it with a hot cup of tea, coffee, rum hot chocolate or hot milo.
- Caramel Drizzle: Drizzle the baked crumble with caramel sauce for a decadent dessert.
- Toasted Nuts: Almonds or pecans can introduce a satisfying crunch to the crumble topping.
Storage Instructions for Blueberry Apple Crumble
How to Store in the Refrigerator
- Cool: Let the crumble cool in its pie dish or move to an airtight container.
- Cover: If in the pie dish, cover with plastic wrap or foil.
- Store: In a pie dish, keep it in the fridge for 2-3 days. In a container, keep it refrigerated for 3-4 days.
How to Store in the Freezer
- Container: Place the cooled crumble in a freezer-friendly container.
- Seal: With plastic wrap and foil to avoid freezer burn.
- Label: With the date you made it and froze it.
- Freeze: Store in the freezer for up to 3 months.
Thawing and Reheating Apple Blueberry Crumble
- Refrigerator Thawing: Place the frozen crumble in the refrigerator and allow it to thaw overnight.
- Countertop Thawing: For quicker thawing, you may also allow it to sit at room temperature for a few hours.
- Preheat the oven to 350°F (175°C) fan-forced.
- Place the thawed crumble in an oven-safe dish.
- Cover with foil to prevent over-browning.
- Heat for 15-20 minutes, or until hot in the center.
- Place the thawed crumble on a microwave-safe dish.
- Heat on a medium setting for 2-3 minutes, checking at 1-minute intervals for hot spots.
Air Fryer Reheating:
- Set the temperature to 400ºF (200ºC).
- Place the thawed crumble in an air fryer-safe dish.
- Cook for 5-8 minutes, checking periodically until warmed.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Apple and Blueberry Crumble
Apple Blueberry Filling
- 2 cups (250g/9.8oz/3 apples) Pink Lady Apples, chopped into small cubes
- 2 cups fresh or frozen blueberries, do not thaw if using frozen
- 1/3 cup golden granulated sugar
- 1 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 2 Tbsp all-purpose flour
Apple Blueberry Filling
- Preheat the oven to 180ºC (350ºF) fan-forced. Grease a 25cm (10-inch) round pie dish with butter and set aside.
- You can either peel the apples or leave the peel on, I kept the peel and it worked great.
- Chop apples into small cubes/chunks, approx. 1/2-inch in size (1-2cm). Discard the core.
- Place chopped apple in a large mixing bowl.
- To the apples, add blueberries, sugar, lemon juice, cinnamon, vanilla and salt. Mix with a wooden spoon until well combined.
- Sprinkle over flour and mix through.
- Spoon filling into greased pie dish.
- In a large mixing bowl, add flour, oats, sugar, and cinnamon. Mix until well combined.
- Pour over melted butter and mix with a wooden spoon or spatula until well combined. You can also use your hands for this step.
- Sprinkle the crumble over the apple blueberry filling.
- Bake for 40-45 minutes until the crumble is golden all over and the filling is bubbling.
- Remove from the oven and allow it to cool slightly.
- Serve warm or allow it to completely cool and warm up later.
- Apples: Use any variety of apples you have. I used Pink Lady and a close second would be Granny Smith.
- Make it dairy-free: Use vegan butter in the topping instead of regular butter.
- Storage: Cool fully, cover in plastic or foil, and refrigerate 2-3 days or in an airtight container for up to 4 days.
- Freeze: Seal in a freezer-friendly container, label with the date and freeze for up to 3 months.
- Thawing: Defrost in the fridge overnight.
- Reheating: Oven at 350°F (175ºC) fan-forced for 10-15 mins, or microwave on medium for 2-3 mins or in the air fryer at 300°F (150ºC) for 5-7 mins or until heated.