Go Back
–+ servings
Fruity blueberry crumble with apples.
Print Pin
5 from 22 votes

Easy Apple and Blueberry Crumble

A simple apple and blueberry crumble made with tart apples and sweet blueberries baked under a crisp oat topping. This easy dessert comes together in minutes but tastes like it took all day. Serve with a scoop of ice cream or warm custard for the ultimate comfort food dessert.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 477kcal
Author Beth Sachs

Save this recipe for later?

Enter your email and I’ll send it your way!

Equipment

Ingredients

Metric - US Customary
  • 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

Variations:
  • 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.
 
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.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

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!
QR Code linking back to recipe