Peel, core and slice apples, then mix with blueberries, sugar, cinnamon and flour in the bottom of a 20 cm baking pan.
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.
Now, spread the crumble topping on top of the apple blueberries mixture and bake for 45-50 minutes until the crumble topping is golden.
Using the butter while it’s still cold will help you achieve the “crumbly” effect we’re going for with the recipe. Using butter that is warm or left at room temperature will cause it to melt and the topping to spread, which is not something we want.
Choosing apples is key to baking yourself the perfect Crumble. If the apple isn’t too sweet, the topping will overpower the Crumble.
Cut the apples into thin slices rather than thick ones. You’ll thank us when it’s time to scoop and serve your crumble.
There is so much more that can be used as part of the Apple and Blueberry Crumble that can make it more delicious and healthy, such as:
You can use some roughly chopped Pecans or walnuts.
Need more fibre? Toss in some muesli as well.
Half an opened cardamom seed can bring additional flavour to this recipe.
You can add in literally any fruit of your choice, although we prefer fruits that are easy to scoop. Think raspberries, barberries, or strawberries.
If you have Vanilla Essence or Vanilla Extract lying around at home, dribble a few drops into the Crumble for a fabulous hint and taste.