Apple and Blueberry Crumble

5 from 1 rating

This delicious apple and blueberry crumble will become your go-to dessert! So easy to make, this blueberry apple crisp captures all the amazing fruit flavors in one delicious dish.

Prep Time10

Cook Time50

Total Time1

Course: Baked Goods, Dessert

Cuisine: American

Keyword: apple blueberry crisp, blueberry apple crumble

Servings:

Author: Sarah Cook

Equipment

Ingredients

Fruit Layer

4 cups blueberries {~18 oz]
6 cups apples, peeled and cut into 1/2 inch pieces {~8-9 medium apples}
3 tbsp cornstarch
1/4 cup white sugar {use 1/3 cup of the fruit isn't very sweet}
2 tsp lemon juice

Crumble Topping

8 tbsp butter
1 1/4 cup all-purpose flour
1/4 cup white sugar
1/3 cup brown sugar
3/4 tsp ground cinnamon
1 tsp vanilla extract

Instructions

Preheat oven to 350˚F (180˚C).
Lightly butter a 9x13 inch baking dish.
In a medium mixing bowl, combine blueberries, apples, cornstarch, sugar, and lemon juice. Gently stir with a silicone spatula to distribute cornstarch and sugar.
4 cups blueberries, 6 cups apples, peeled and cut into 1/2 inch pieces, 3 tbsp cornstarch, 1/4 cup white sugar, 2 tsp lemon juice
Add the fruit mixture to the baking dish, scraping any juices and sugar over the fruit that has accumulated in the bottom of the bowl.
In a microwave-safe mixing bowl, warm butter until it is about 50% melted and 50% warmed through.
8 tbsp butter
Add flour, white and brown sugars, cinnamon, and vanilla extract. Stir with a fork to distribute the butter.
1 1/4 cup all-purpose flour, 1/4 cup white sugar, 1/3 cup brown sugar, 3/4 tsp ground cinnamon, 1 tsp vanilla extract
Top fruit with crumble mixture. Some clumps are ok, but break apart any large clumps.
Bake, uncovered for 45-50 minutes or until the crumble topping is lightly browned and the fruit mixture is bubbling.
Cool for 10-15 minutes and serve.

Notes

Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry crumble topping.
If your apples are extra sweet, you can leave out the 1/4 cup of sugar altogether. If they are extra tart, increase the sugar to 1/3 cup.
Gluten-free option: either sub in your favorite cup-for-cup gluten-free flour or use all old-fashioned oats.
Dairy-free option: sub in your favorite dairy-free butter or use half plant-based butter and half melted coconut oil.
Storing Leftovers: Allow the crisp to cool and store covered leftovers at room temperature for 2-3 days or in the fridge for 4-5 days.

Nutrition