A sweet and fruity apple and blueberry crumble with a super simple 5 minute oaty crumble topping!
No rubbing in required for this easy crumble. Instead, melted butter is poured over the flour, oats and sugar to create beautifully golden crumbly topping for the tart apple and juicy blueberries.
This is a dessert the whole family are going to love! The apple and blueberry crumble is delicious with honeycomb ice cream, clotted cream or creamy custard. One helping just wont be enough!
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✔️ Why should you try it?
- Delicious fruity pudding
- Uses seasonal blueberries
- Quick and easy
- Can be frozen
- Easily doubled to feed a crowd
🥘 Ingredients
- Blueberries – 300g of juicy plump blueberries
- Apples – use tart eating apples such as Granny Smith. You could also substitute with Bramley apples when in season, especially if you like your desserts less sweet.
- Caster Sugar – only a tablespoon is needed because the blueberries are already quite sweet.
- Cinnamon – ground cinnamon gives the pudding a lovely warmth.
- Flour – 1 tablespoon is needed for the fruit filling, to help thicken the sauce. The rest is needed for the crumble topping.
- Oats – Adds texture and flavour to the crumble topping.
- Brown Sugar – light brown sugar has a lovely caramel flavour which works so well in this crumble. You could use caster sugar if you prefer.
- Butter – melted unsalted butter is poured onto the dry crumble ingredients to create the crumble topping.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Peel and slice the apples into thin slices and place in a pie dish.
Two: Add the blueberries, sugar, cinnamon and 1 tablespoon of plain flour to the pie dish and give everything a good mix.
Three: Place the plain flour, oats and sugar for the crumble topping in a mixing bowl and pour over the melted butter. Mix with a spoon until crumbly clumps form.
Four: Scatter the topping over the apple and blueberries and bake in the oven for 45-50 minutes at 180°c (160 fan/ 350F/ Gas 4)
💭 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.
🍴 Serving suggestions
The apple and blueberry crumble is delicious served with ice cream, 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 or gooseberries, depending 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.
🥡 Storage
The fruity blueberry crumble with apples can be made up to the point of baking, and stored for 2 days in the fridge.
The baked crumble can also be stored in the fridge for up to 2 days. Reheat in the microwave or eat at room temperature.
The crumble can be frozen for up to 3 months either baked or un-baked. If freezing unbaked 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 on 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, whilst 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
- Stewed Apples
- Apple and Blackberry Turnovers
- Strawberry Cobbler
- Sugar Free Cherry Clafoutis
Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
🍽️ More family-friendly recipes
Sweet treats from the Effortless Foodie kitchen!
Recipe
Apple and Blueberry Crumble
Ingredients
- 750 g Granny Smith Apples peeled, cored and sliced
- 300 g Blueberries fresh or frozen
- 1 tbsp Caster Sugar
- 1 tsp Cinnamon
- 1 tbsp 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/ 350F/ gas 4).
- Peel, core and slice the apples and place in a large pie dish (about 2 litres capacity).
- Mix in the blueberries, caster sugar, cinnamon and 1 tablespoon of 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.
- 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 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.
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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!