A sweet and fruity apple and blueberry crumble recipe with a simple 5-minute crumble topping with oats!
Serve the homemade crumble warm with ice cream, whipped cream, or custard for a delicious family-friendly dessert!
The best part about the apple blueberry crumble is that no tedious rubbing-in is required to make the crumble topping.
Instead, melted butter is poured over the flour, oats, and sugar to create a beautiful golden oat topping for the tart apples and juicy blueberries.
It's the perfect comfort food dessert!
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✔️ Why should you try it?
- The sweet, tart flavours of apples and blueberries paired with the crunchy oat topping is a perfect combination that's hard to beat. You'll love how the fruit juices bubble up during baking.
- Crumble is one of the simplest desserts you can whip up. All you need to do is chop fruit, mix the topping, and bake - no fussing over pastry or intricate assembly required.
- It's freezer friendly. You can make extra crumble and freeze individual portions for up to 3 months. Simply reheat from frozen in the oven until warmed through.
⭐ Five Star 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 ⭐⭐⭐⭐⭐
🥘 Ingredients
Blueberries - 300g of juicy plump blueberries. You can also use froxen blueberries if you prefer.
Apples - use tart eating apples such as Granny Smith, or substitute with Bramley apples when they're in season.
Caster Sugar - a small amount to sweeten the fruit.
Cinnamon - for a warming, sweet, aromatic flavour.
Flour - plain flour for the crumble topping plus 1 tablespoon to thicken the fruity juices.
Oats - rolled oats add texture and a nutty flavour to the crumble topping.
Brown Sugar - light brown sugar has a lovely caramel flavour which works so well in this crumble. You could also use caster sugar or dark brown sugar.
Butter - melted unsalted butter is poured onto the dry crumble ingredients to create the crumble topping.
🔪 How to make apple and blueberry crumble
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
💭 Top tips
- Make sure the melted butter has cooled slightly before mixing it with the dry crumble ingredients.
- Make up the crumble topping ahead of time and store it in the freezer ready to pull out at a moment's notice.
- Use old-fashioned rolled oats for the topping. They get crisper than instant oats.
- Allow to cool for at least 15 minutes before serving to allow the filling to set.
🍴 Serving suggestions
The apple and blueberry crumble is delicious with 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!
📖 Variations
- Use different berries such as raspberries, 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.
- Add a handful of chopped walnuts or pecan nuts to the crumble topping for added texture and a nutty crunch.
- Bake the crumble in small individual ramekins instead of one large pie dish. You'll need 6-8 ramekins for this recipe.
🥡 Storage
Make Ahead - For stress-free entertaining, fully assemble the apple and blueberry crumble up to two days in advance. Simply layer the fruit filling in the baking dish, top with the oat mixture, then cover and refrigerate.
Store - The baked crumble can be stored in the fridge for up to 2 days. Reheat in the microwave or eat at room temperature.
Freeze - The crumble can be frozen for up to 3 months. There is no need to defrost the crumble before baking it. Place it in the oven straight from the freezer and add a few minutes to the cooking time.
❓ FAQS
A tart eating apple like Granny Smith, or a cooking apple such as Bramley's are best for crumbles, as their tartness contrasts so well with the sweetness of the crumble topping.
Not enough butter in the crumble topping can cause it to be dry and floury. If you feel your crumble topping is too dry, add tablespoons of melted butter until you get the right consistency.
Apple crumbles are more synonymous with the UK, while apple crisps are more common in the United States. Both are baked fruit desserts with a crispy crumble topping. Crisps are more likely to have oats, but many crumble recipes also have oats in their topping.
😋Related recipes
More delicious fruity desserts to try!
- Plum and Apple Crumble
- Blackberry Crumble
- Strawberry Crumble
- Rhubarb and Ginger Crumble
- Stewed Apples
- Apple and Blackberry Turnovers
- Chocolate Orange Pots
- Strawberry Cobbler
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Recipe
Easy Apple and Blueberry Crumble
Equipment
- Kitchen Scales
- Measuring Spoons
- Chopping Board
- Knife
- Pie Dish
Ingredients
- 750 g Granny Smith Apples peeled, cored and sliced
- 300 g Blueberries fresh or frozen
- 1 tablespoon Caster Sugar
- 1 teaspoon Cinnamon
- 1 tablespoon 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 2 litres capacity).750 g Granny Smith Apples
- Mix in the blueberries, caster sugar, cinnamon and 1 tablespoon of flour.300 g Blueberries, 1 tablespoon Caster Sugar, 1 teaspoon Cinnamon, 1 tablespoon Flour
- In a mixing bowl place the plain flour, oats, and brown sugar and pour in the melted butter. Mix until a crumble topping forms.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
- Use different berries such as raspberries 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 a handful of chopped walnuts or pecan nuts to the crumble for added texture and a nutty crunch.
- Bake the crumble in small individual ramekins instead of one large pie dish. You'll need 6-8 ramekins for this recipe.
Katherine
This crumble looks incredible. And yes please to serving it with honeycomb ice cream!
Claudia Lamascolo
I love blueberry and this looks fabulous going to make it this on the weekend!
Julia
I have all the ingredients and will make this over the weekend! Looks very yummy!
Dannii
This is my favourite crumble to make in the summer months. So fresh, but comforting too.
Liz
when it comes to desserts I love a good crumble like this one! I love the balance of sweet with a crunchy buttery note!
Sue
I love a good crumble dessert and this apple/blueberry combination is terrific!
Erica
This looks soo good! Already looking forward to leftovers with afternoon coffee. 😋
Stef Stewart
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
Hi Stef. So glad you enjoyed the recipe!
Natalie
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.
Claudia Lamascolo
I have been on a blueberry frenzy all month and this is on top of my list to make!
Beth
This treat is our favorite and so delicious! The combination of blueberries and apples are so yummy! My family and I absolutely love this!
Cait
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.