Apple and Blueberry Crumble

OMG! This Apple and Blueberry Crumble recipe is absolutely DELICIOUS! It is my go-to fruity dessert, especially in summer. A layer of fresh apple slices and juicy blueberries flavored with cinnamon and topped with a buttery oat crumble topping and baked to golden-brown perfection!

Apple and Blueberry Crumble

Crunchy, fruity, and flavorful. That too, incredibly easy to put together. In my opinion, this recipe is simple enough to be whipped up by a five-year-old. It might just be the easiest one I have on the blog.

I experimented with crumble topping A LOT until I reached the best texture, which is using equal amounts of oats, flour and butter. So, don't use less butter; otherwise, your crumble could turn out to be dry.

I also like my crumble topping to be about 2cm thick over the fruit layer.

So, How do you know if your crumble is done? Once the fruit layer becomes bubbly and the topping golden brown, your apple blueberry crumble is done.

Lately, I have been craving fruit dessert SO much, and I made Peach Crisp with Canned Peaches, Peach Mango Pie, Strawberry Tart, Mango Compote and more.

What You’ll Need

Apple and Blueberry Fruit Layer

• Apples: I use 3 large Granny Smith apples, and I prefer to peel them and slice them thinly.
• Blueberries: I use fresh blueberries, they complement the apples so well.
• Cinnamon: It adds a woody, spicy flavor.
• All-purpose flour
• Granulated sugar: I use only one tablespoon to sweetness the fruit layer a little.

For the Crumble Topping

• Flour: I use all purpose flour.
• Brown Sugar: I like it because it adds a nice flavor.
• Oats: I used porridge oats, also, rolled oats work well.
• Butter: I prefer to use cold unsalted butter.

How To Make Apple and Blueberry Crumble?

The process of preparing this crumble involves preparing two different mixtures and then combining them together. So before doing anything, Preheat the oven to 180C / 350F.

The Fruit layer:

One: Peel, core and cut the apples. That is after you wash them well, of course. Now take measures to clean the blueberries as well.

Two: In a 20cm baking pan, mix together the blueberries, apples, sugar, cinnamon and flour. Don’t forget to layer it in the pan nice and even as there’s another layer that is to be placed on top. Set this fruit layer aside.

Making the Crumble:

Three: To make the crumble topping, In a mixing bowl, mix flour with butter well, then add oats and brown sugar, and mix until crumble forms.

Pro Tip: Using the butter while it’s still cold will help you achieve the “crumbly” effect we’re going for with the recipe.

Assemble:

Four: Now, spread the crumble topping on top of the apple blueberries mixture we set aside before. Bake for 45-50 minutes until the crumble topping is golden.

Ta-da, Your wholesome blueberry crumble with apples and ready to be served and relished.

Recipe Variations

• You can use some roughly chopped Pecans or walnuts.
• Need more fibre? Toss in some muesli as well.
• You can add in literally any fruit of your choice, although we prefer fruits that are easy to scoop. Think raspberries, barberries, or strawberries.

Serving Suggestions

I like to pair my blueberry and apple crumble with a scoop of Melon Ice Cream or good old plain yoghurt.

You may also pair this yummy dessert with a cup of Medjool Date Shake or White Chocolate Latte.

Storage

• Make ahead of time: Prepare and assemble the crumble and keep it in the fridge for up to 2 days, ready for baking.
• Store: To store it, cover well with a plastic wrap (you may also put 1-2 pepper towels on top before wrapping) and keep in the fridge for 3-4 days.
• To reheat: I prefer to reheat it in the microwave for about 1 minute.
• Freeze: The blueberry crumble with apple freezes so well. It can be kept in the Freeze for up to 2 months.

More Easy Recipes

• Apple Curd Tart
• Apple Curd With Cinnamon Recipe
• Easy Blueberry Cobbler
• Classic Blackberry Crumble Recipe

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