Easy Apple and Blueberry Crumble
This easy apple and blueberry crumble combines tender apples and juicy blueberries with a crisp oat topping made with melted butter. There's no rubbing-in required, it takes just 10 minutes to prepare, and you can use fresh or frozen blueberries.
Servings 6
Calories 477kcal
Save this recipe for later?
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 tbsp Caster Sugar, 1 tsp Cinnamon, 1 tbsp 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.
Nutritional Information (Approximate)
Calories: 477kcal | Carbohydrates: 88g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 321mg | Fiber: 7g | Sugar: 44g | Vitamin A: 106IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 3mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
