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.
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 blueberry crumble 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. Freeze the crumble (baked or un-baked) for up to 3 months.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.
Apple and Blueberry Crumble
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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