This is the best-ever Apple and Blueberry Crumble! Bite-size apple pieces and juicy blueberries are mixed with a touch of cinnamon and then topped with a sweet, buttery crumble. It's simple, comforting and tastes even better with hot custard.
Apple and Blueberry Crumble is an excellent dessert in the cooler months as it's so comforting. This recipe can use frozen blueberries, making it easy to make all year round.
This recipe was inspired by my Apple Crumble, made with just apples. If you're a big fan of crumbles, I have recipes for Blackberry and Apple Crumble, Apple and Plum Crumble and Rhubarb Crumble.
Why We Love This Recipe
- Super simple to make.
- Perfect for a chilly day.
- A great way to use up any apples or blueberries that might be reaching their use-by date.
Note: The full ingredients and quantities are shown in the recipe card below.
Apples - we love to use Granny Smith apples as they have a strong tart flavour that complements the sweet crumble topping. In the UK, Bramley apples are often used in crumbles. If you can't find them at your grocery store or farmer's market, try any variety of apples.
Blueberries - use either fresh or frozen blueberries.
Cinnamon - for a hint of spice.
Caster sugar - or granulated sugar.
Brown sugar - we love to use it in all our crumble recipes as it gives the topping a lovely caramel flavour.
Butter - use chilled unsalted butter. Unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
Oats - purely optional for the topping. I love it, as the oats add extra crunch and texture.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Peel and core the apples. Chop them into 2-3cm pieces and place them in a baking dish. Add the blueberries, sugar and cinnamon and toss to combine.
2. To make the crumble topping, add the flour and butter to a large bowl.
3. Rub the flour and butter together with your fingertips until it resembles bread crumbs. Stir in the brown sugar.
4. Add the crumble topping to the fruit, then lightly spread it with the back of a fork. Add a sprinkling of oats over the top. Bake in the oven for about 30 minutes. It's ready when the top is golden brown, and the fruit is bubbling from underneath.
We love our crumbles served with piping hot custard, but you could also have it with vanilla ice cream or whipped cream.
FAQs & Expert Tips
Apple and Blueberry Crumble will keep in the fridge (covered) for up to 3 days.
Yes, you can freeze Apple and Blueberry Crumble baked or pre-baked. To freeze the baked crumble, allow it to cool completely. Cover it in freeze-safe cling film (glad wrap) to keep it airtight, then pop it into a freezer bag and label it with the date and contents.
To freeze the unbaked crumble, prepare the crumble in a suitable dish for baking. Wrap it in freeze-safe cling film to keep it airtight, then pop it into a freezer bag and label the bag with the date and contents.
Yes, prepare the apple and blueberry filling, then refrigerate. Prepare the crumble topping, then separately cover and refrigerate. When ready to bake, crumble the topping over the apples and blueberries.
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Apple and Blueberry Crumble
- 1 oval baking dish measuring approximately 24cm x 16cm x 5cm deep (or a similar shape)
For the Apple & Blueberry Filling
- 2 apples (approximate weight 450g / 1lb before peeling), medium-sized, note 1
- 250 g blueberries, fresh or frozen
- 1 tablespoon caster sugar
- ¼ teaspoon cinnamon
For the Crumble Topping
- 160 g plain flour, or self-raising flour
- 115 g unsalted butter, chilled and cut into small cubes
- 85 g brown sugar
- 2 tablespoons oats, any kind such as jumbo or quick cook
- Preheat the oven to 170°C fan / 190°F / 375°F.
For the Apple and Blueberry Filling
- Peel and core the apples and roughly cut them into 2cm cubes. Place them into a medium-sized baking dish (my oval dish measures 16cm x 24cm with a depth of 5cm), then add the blueberries, sugar and cinnamon. Stir well to combine.
For the Crumble Topping
- Place the butter and flour in a large bowl and rub together with your fingers until it is evenly distributed and the mixture has formed small clumps. Add the brown sugar and mix to combine.
- Pour the crumble topping over the blueberries and apples, spread evenly, and then pat down gently with the back of a fork. Sprinkle over the oats.
- Bake in the oven for 30-35 minutes. It is ready when the crumble is golden and the blueberries and apples are bubbling from underneath.
- Serve warm with hot custard, vanilla ice cream or cream.
To Make AheadPrepare the apple and blueberry filling, then refrigerate. Prepare the crumble topping, let it cool, then cover and refrigerate. Crumble the topping over the apples and blueberries just before baking.
StorageLet the crumble cool entirely on the benchtop, then cover it with plastic wrap and store it in the fridge for up to 3 days.
Freezing InstructionsYou can freeze Apple Crumble and Blueberry baked and unbaked. To freeze the baked crumble, allow it to cool completely. Wrap it in freeze-safe cling film to keep it airtight, then pop it into a freezer bag and label the bag with the date and contents. To freeze the unbaked crumble, prepare the crumble in a suitable dish for baking. Wrap it in freeze-safe cling film to keep it airtight, then pop it into a freezer bag and label the bag with the date and contents.
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.
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