This easy apple and blueberry crumble combines tender apples and juicy blueberries with a crisp, buttery oat topping. My quick crumble topping is made with melted butter, so there's no rubbing-in required, and the whole dessert takes just 10 minutes to prepare.
Save this recipe for later?
Enter your email and I’ll send it your way!
Quick Summary - Apple & Blueberry Crumble
This is one of my favourite crumbles when I want something a little different from a traditional apple crumble. The blueberries soften and release their juices as they bake, giving the apple filling a lovely purple colour and slightly jammy texture. Beth (Effortless Foodie)
🕒 Ready In: Prep Time - 10 minutes, Cook Time - 45 minutes
👪 Serves: 6
🍽 Calories: 477
🥣 Main Ingredients: Apples, blueberries, rolled oats, plain flour, light brown sugar, caster sugar, butter, and cinnamon.
👩🍳 Difficulty: Easy
👌 Why this recipe? This apple and blueberry crumble is quick to prepare, uses fresh or frozen blueberries, and has a crisp oat topping made with melted butter, so there's no rubbing-in required.
Summarise & Save This Content On
I've tested this apple blueberry crumble with both fresh and frozen blueberries, as well as Granny Smith and Bramley apples. It's an easy family pudding you can make all year round and is delicious served warm with custard, vanilla ice cream, or clotted cream.
The melted-butter topping is also one of the reasons I make this recipe so often. It's much quicker than rubbing cold butter into flour, but you still get a lovely crisp, golden crumble topping.
Love apple crumble recipes? Try my air fryer apple crumble, slow cooker apple crumble and cinnamon apple crumble!
Jump to:
- Quick Summary - Apple & Blueberry Crumble
- Why you'll love this apple blueberry crumble
- 5* Reader reviews
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make apple and blueberry crumble
- Top Tips
- Serving suggestions
- Storage
- Troubleshooting guide
- Apple and Blueberry Crumble FAQs
- More fruit crumble recipes
- Recipe
- 💬 Comments
Why you'll love this apple blueberry crumble
- No rubbing-in - melted butter makes the oat crumble topping quick and easy to prepare.
- Fresh or frozen blueberries - I've tested both, and frozen blueberries can go straight into the dish without defrosting.
- Choose your apple texture - Granny Smith apples stay firmer and are slightly sweeter, while Bramley apples soften more and give the filling a tarter flavour.
- Easy family pudding - there's only about 10 minutes of hands-on preparation before it goes into the oven.
- Make ahead and freezer-friendly - useful when you need an easy dessert ready for another day.
5* Reader reviews
It was divine! I've found a lot of crumbles are only good fresh and end up soggy, but this one was actually even better the next day and still had crispness to the topping even after reheating in the microwave. It was a hit with my work colleagues, one even said it was the best crumble she's ever had. ⭐⭐⭐⭐⭐
- Stef
Gosh, this is such a nice crumble. Lovely flavor combo. ⭐⭐⭐⭐⭐
- Natalie
Ingredient notes
Apples - I usually use Granny Smith apples because their slightly tart flavour works well with the sweet blueberries and they hold their shape during baking. Bramley cooking apples also work, but they soften considerably more and produce a tarter filling. The 750g weight is before peeling and coring.
Blueberries - use fresh blueberries or frozen blueberries straight from the freezer. There's no need to thaw them first.
Caster sugar - sweetens the fruit filling. If you're using particularly sweet eating apples, you can reduce the amount slightly.
Plain flour - a small amount added to the fruit helps absorb and thicken the juices released by the apples and blueberries. You'll also need plain flour for the crumble topping.
Oats - give the crumble topping extra texture and crunch.
Light brown sugar - adds sweetness and a subtle caramel flavour to the crumble topping.
Butter - I use melted unsalted butter rather than cold butter. This means there's no need to rub the butter into the flour by hand.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Use different berries such as raspberries, strawberries, blackberries, or gooseberries, depending on what's in season.
- Use frozen blueberries instead of fresh blueberries, which means you can enjoy this dessert all year round!
- Add other fruits like pears, peaches or plums along with the apples.
- A grate of nutmeg or a teaspoon of mixed spice gives the crumble topping a lovely flavour.
- Bake the crumble in small individual ramekins instead of one large pie dish. You'll need 6-8 ramekins for this recipe.
Make it even better
Add healthy fats - mix a handful of chopped walnuts, pecans, or almonds into the crumble topping for extra crunch and healthy fats.
Boost the fibre - add a tablespoon of ground flaxseed to the topping.
Add protein - serve the warm crumble with thick Greek yogurt rather than cream or ice cream.
Use less sugar - if you're making the crumble with sweeter eating apples, reduce the sugar in the fruit filling to suit your taste.
How to make apple and blueberry crumble
Prep: Preheat the oven to 180°C (160°C fan/350°F/ Gas 4). Grease a 1.5-litre (1½-quart), approximately 30cm/12-inch round pie dish.
Top Tips
- Slice the apples fairly thinly and evenly so they cook through at the same rate.
- There's no need to thaw frozen blueberries. Add them straight from the freezer.
- Don't press the crumble topping down firmly. Leaving it loose helps it become crisp and golden.
- Look for bubbling fruit around the edges, rather than relying solely on the cooking time, to tell when the crumble is ready.
- Let the crumble stand for 10-15 minutes after baking. The fruit filling will be extremely hot straight from the oven and will thicken slightly as it rests.
- If the topping is becoming too brown before the fruit is cooked, loosely cover the dish with foil for the remainder of the baking time.
Serving suggestions
The apple and blueberry crumble is delicious with scoops of ice cream (honeycomb ice cream is good), clotted cream, or custard.
Leftovers are great for breakfast with a dollop of natural yogurt or crème fraiche!
Storage
Make ahead: You can assemble the apple and blueberry crumble ahead of time and keep it covered in the fridge until you're ready to bake it.
Store: Allow leftover crumble to cool before covering it and storing it in the fridge for up to 3 days.
Reheat: In the oven until piping hot. The oven is preferable to the microwave if you want to retain the crisp texture of the topping. Individual portions can also be reheated in the microwave, although the topping will become softer.
Freeze: The crumble can be frozen for up to 3 months. Wrap it well or transfer portions to freezer-safe containers. Defrost in the fridge overnight before reheating thoroughly.
Troubleshooting guide
Why is my apple and blueberry crumble watery?
Blueberries naturally release juice as they cook, particularly frozen blueberries. Make sure you add the flour specified in the recipe, bake the crumble until the fruit is bubbling around the edges, and leave it to stand for 10-15 minutes before serving. The juices will thicken slightly as the crumble cools.
Why are my apples still hard?
The apple slices may have been too thick or the crumble may need a little longer in the oven. Slice the apples thinly and evenly and use the bubbling fruit and tender apples, rather than cooking time alone, as your guide.
Why isn't my crumble topping crisp?
Don't press the crumble mixture firmly onto the fruit. Keep the topping fairly loose so the heat can circulate around it. Make sure it's baked until deep golden and crisp.
Why is my crumble topping browning too quickly?
Loosely cover the top with foil and continue baking until the apples are tender and the fruit juices are bubbling.
My crumble topping looks dry and floury
Make sure the melted butter is thoroughly mixed through the flour, oats, and sugar so there are no pockets of dry flour before spooning it over the fruit.
Apple and Blueberry Crumble FAQs
Yes. I've tested this recipe using frozen blueberries straight from the freezer and they work well. There's no need to defrost them first. They can release a little more juice than fresh blueberries, but the flour in the fruit filling helps thicken the juices as the crumble bakes.
I've tested this recipe with both Granny Smith and Bramley apples.
Granny Smith apples hold their shape better and give the crumble a slightly sweeter, milder apple flavour. Bramley apples soften and break down more during baking and make the filling noticeably tarter.
My children prefer the crumble made with Granny Smith apples, but use Bramleys if you enjoy a softer, sharper fruit filling.
No. The apples are thinly sliced and go into the baking dish raw. They'll soften while the crumble bakes for 45-50 minutes.
The terms are sometimes used interchangeably, particularly in the US. Traditionally, British desserts are more commonly called crumbles, while crisps are more commonly used in North America, especially for fruit desserts with an oat-based topping. This recipe has a crisp oat topping, so US readers may recognise it as an apple blueberry crisp.
More fruit crumble recipes
- Plum and Apple Crumble
- Cinnamon and Apple Crumble
- Blackcurrant Crumble
- Blackberry Crumble
- Strawberry Crumble
- Rhubarb and Ginger Crumble
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Apple and Blueberry Crumble
Save this recipe for later?
Enter your email and I'll send it your way!
Equipment
- Knife
Ingredients
- 750 g Granny Smith Apples weight is before peeling and coring
- 300 g Blueberries fresh or frozen
- 1 tablespoon Caster Sugar
- 1 teaspoon Cinnamon
- 1 tablespoon Plain Flour
For the Crumble Topping
- 125 g Plain Flour
- 125 g Oats
- 150 g Light Brown Sugar
- 125 g Butter melted
Instructions
- Preheat the oven to 180 °C (160 °fan/ 350 °F/ Gas 4).
- Peel, core and slice the apples and place in a large pie dish (about 1.5-2 litres capacity).750 g Granny Smith Apples
- Add the blueberries, caster sugar, and flour to the apples and mix everything together gently until the fruit is evenly coated. If you're using frozen blueberries, add them straight from the freezer.300 g Blueberries, 1 tablespoon Caster Sugar, 1 teaspoon Cinnamon, 1 tablespoon Plain Flour
- Put the plain flour, oats, and light brown sugar in a mixing bowl and stir together. Pour in the melted butter and mix until everything is combined and you have a crumbly topping.125 g Plain Flour, 125 g Oats, 150 g Light Brown Sugar, 125 g Butter
- Spoon the crumble topping over the fruit and bake in the oven for 45-50 minutes until the fruit is bubbling and the crumble topping is golden.
Notes
- Apples: The 750g weight is before peeling and coring. I've tested Granny Smith and Bramley apples. Granny Smith holds its shape better and is less tart; Bramley softens more and gives a sharper filling.
- Frozen blueberries: Add straight from frozen. There's no need to thaw them.
- Baking dish: Use a 1.5-litre/1½-quart round pie dish, approximately 30cm/12 inches in diameter.
- Don't compact the topping: Spoon it loosely over the fruit to help it become crisp.
- Doneness: The crumble is ready when the topping is deep golden and the fruit juices are bubbling around the edges.
- Resting: Leave for 10-15 minutes before serving so the fruit juices can thicken slightly.
- Storage: Refrigerate leftovers for up to 3 days.
- Freezing: Freeze for up to 3 months and defrost overnight in the fridge before reheating.
Cait says
Made this for tonight, and loved it! I had pretty sour apples (from my own tree) so next time will add some more sugar to the filling.
Beth says
This treat is our favorite and so delicious! The combination of blueberries and apples are so yummy! My family and I absolutely love this!
Claudia Lamascolo says
I have been on a blueberry frenzy all month and this is on top of my list to make!
Natalie says
Gosh, this is such a nice crumble. Lovely flavor combo. I think I never paired these two fruits in a crumble before. I will have to make this soon. Thanks for the recipe.
Erica says
This looks soo good! Already looking forward to leftovers with afternoon coffee. 😋
Stef Stewart says
I made this with 200 grams foraged wild blackberries (brambles) instead of blueberries, but otherwise stuck to the recipe. It was divine! I've found a lot of crumbles are only good fresh and end up soggy, but this one was actually even better the next day and still had crispness to the topping even after reheating in the microwave. It was a hit with my work colleagues, one even said it was the best crumble she's ever had.
Definitely will be making this again and again. Thank you for an excellent and simple recipe!
Beth Sachs says
Hi Stef. So glad you enjoyed the recipe!
Sue says
I love a good crumble dessert and this apple/blueberry combination is terrific!
Liz says
when it comes to desserts I love a good crumble like this one! I love the balance of sweet with a crunchy buttery note!
Dannii says
This is my favourite crumble to make in the summer months. So fresh, but comforting too.
Julia says
I have all the ingredients and will make this over the weekend! Looks very yummy!
Claudia Lamascolo says
I love blueberry and this looks fabulous going to make it this on the weekend!
Katherine says
This crumble looks incredible. And yes please to serving it with honeycomb ice cream!