Apple and Blueberry Crumble Recipe (With or Without Oats)

Quick Summary: This apple and blueberry crumble layers juicy apples and blueberries under a buttery streusel that you can make with or without oats. It needs just 10 minutes of hands-on time, works with fresh or frozen berries, and bakes in about an hour.

What is apple and blueberry crumble?

Apple and blueberry crumble is a popular dessert in Anglo-Saxon countries. It is a baked fruit dessert of sliced apples and blueberries topped with a crumbly streusel of flour, butter, and sugar.

A classic crumble skips the oats, so this recipe uses an almond streusel for a nutty, extra-crunchy topping. You can easily add rolled oats for a heartier, more traditional oat crumble (see the variations below).

If you love baking with apples, try our apple tarte tatin and caramelized apples next.

Why you'll love this recipe

• It is quick and easy. This dessert comes together with simple pantry staples and no special skills, so it is perfect for busy weeknights or last-minute guests.
• It works year-round. Serve it warm after brunch or dinner, or enjoy a slice as a comforting breakfast addition, whatever the season.
• It is endlessly versatile. You can swap in almost any fruit, from strawberry crumble to peach, pear, or mixed berries.
• It suits every diet. Make it with or without oats, and adapt it for gluten-free or dairy-free needs without losing the crisp, buttery topping.
• It is a crowd-pleaser. The juicy fruit and golden crumble pair beautifully with a scoop of ice cream or a spoon of custard, much like a peach and blueberry galette.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Blueberries: Use frozen or fresh blueberries interchangeably. No blueberries? You can use any berries you have on hand.

• Apples: The recipe calls for apples that keep their shape while cooking or baking. Opt for Golden apples, Pink Lady, Bramley apples, Cortland, Gala apples, Empire, or Golden Delicious. Using tart apples like Granny Smiths greatly balances the dessert's sweetness.

To peel apples or use unpeeled ones is entirely your decision. Apple peels are an excellent source of fiber and can save time in the crumble-making process.

Cutting apples into thin slices or cubes again depends on personal preference. However, it is worth noting that cooking times may vary, with sliced apples typically cooking faster than those in cubes.

Choosing the right method and cutting apples of the same size is essential. It can significantly impact the appearance and texture of your finished dish.

• Lemon juice is used to prevent apple slices from browning. Choose freshly squeezed over bottled when available.

• Cornstarch is added to thicken the blueberry and apple filling.

• Ground cinnamon and salt add to and balance the flavors of the dessert.

• Flour: Use all-purpose flour, but you can substitute a gluten-free flour blend. 

• Almond flour, or ground almonds, is essential to crumble-making. You can replace it with hazelnut flour or a meal. If you want to replace it with rolled oats, you will make an apple blueberry crisp. You can replace it with old-fashioned rolled oats (see recipe variations).

• Unsalted butter is used to make the crunchy crumble. It's best to use butter that is just slightly softened, so be sure to remove it from the fridge 5-10 minutes before you begin. If desired, the butter at room temperature or melted butter can be used as an alternative. Should salted butter be your only option, simply omit the salt.

• Brown sugar gives a beautiful caramel flavor. Replace it with white sugar in the streusel recipe if desired. For fruit garnish, substitute a tablespoon of maple syrup for brown sugar.

• Flaked almonds are optional, but they will bring even more texture.

Recipe variations

Here are a few recipe variations for an apple blueberry crumble.

• Fruits: Replace apples with peeled and sliced pears, and swap blueberries with cranberries. You can make an apple berry crumble with mixed berries, such as strawberries, raspberries, gooseberries, etc.

Download this 10-page flavor fruit pairing chart (it's free) and discover other fruit combinations.

• With or without oats: For a classic oat crumble, replace the almond flour with ¾ cup (75 g) old-fashioned rolled oats, or use half oats and half almond flour for the best of both. The oats give a heartier, more rustic topping; leave them out for a finer, nuttier almond streusel.

• Buttery crumble: Play with crumble ingredients, from making it gluten-free (replace all-purpose flour with wholemeal or rice flour) to adding chocolate chips to the crumble mixture. Download this streusel recipe template and create your own crumble topping.

• Flavors: Experiment with adding some fresh ginger, scraped vanilla seeds, vanilla extract, chopped fresh basil leaves, or lemon zest.

• Individually-served dessert: Bake the crumble in ramekins instead of making a shared dessert.

How to make blueberry and apple crumble

Step 1: Preheat oven to 350˚F (177˚C). Prepare a 9-inch (23 cm) ceramic pie dish. Prepping a baking dish with butter or a non-stick cooking spray is optional. You can omit this step.

Step 2: To make the crumble topping, in a mixing bowl, combine all-purpose flour, brown sugar, almond flour, salt, and cinnamon. Add the softened butter to the dry ingredients and rub your hands in the flour until you get a crumbly texture. Add flaked almonds (photo 1) and refrigerate.

Pro tip: Leave some clumps of butter when mixing the dry ingredients with the butter. This technique is the key to perfecting the ultimate crunchy crumble.

Step 3: To make the fruit garnish, in a small bowl, combine the flour, sugar, and cinnamon with a mini whisk or a fork.

Step 4: Wash the apples, remove the core, peel them, and cut them into cubes. Transfer them to a large bowl, and sprinkle them with lemon juice to keep them from blackening.

Step 5: Add washed and dried blueberries to the apples. Sprinkle the sugar and flour mixture over the fruit, and toss to evenly coat (photo 2).

Step 6: Immediately transfer the apple mixture to the prepared pan. Sprinkle the crumble mixture evenly over the fruit filling. Try to clump the dough into pieces of different sizes, but avoid pressing down on the crumble (photo 3).

Pro tip: Prepare the crumble dough and refrigerate it beforehand for quick baking. Avoid excess fruit juice release and strain with this method.

Step 7: Bake the crumble on the middle oven rack for 45-50 minutes, until the topping is golden brown, the fruit is tender, and the syrup is actively bubbling around the edges of the dish (photo 4).

Pro tip: The bubbly crumble is ready when its inner temperature reaches 79°C (175°F). Check the crumble's internal temperature in the center to make sure it is baked through. 

Step 8: Remove from the oven, set aside for 10 minutes to cool, and enjoy warm or at room temperature.

Expert Tips

1. There is no need to thaw frozen blueberries for the recipe. Add a few more minutes to the baking time to ensure the filling is thoroughly cooked.
2. Keep the crumble topping in the fridge or freezer until ready to use.
3. Cover the pan with aluminum foil if the crumble browns too quickly to prevent it from burning.
4. The thickness of the syrup ranges from syrupy to chunky, blueberry-sauce-like. If it feels too runny, return it to the oven for a few minutes.
5. If baking in a glass pan, lower the oven temperature by 15°C (25°F), and bake the crumble for 10 minutes longer.
6. If you need to recalculate the ingredient amounts for a square baking dish, use this simple cake pan converter.
7. Make-ahead option: Prepare crumble, cover it with plastic wrap, and refrigerate. Cut apples, sprinkle them with lemon juice, and chill. Don't add sugar: it will tend to melt and release juices. Once ready to bake, toss everything into a baking pan and place it in the preheated oven.

Serving

Serve the apple and blueberry crumble warm or at room temperature on its own or accompanied by the following:

• a scoop of ice cream,
• sugar-free whipped cream,
• Chantilly cream,
• vanilla custard,
• clotted cream,
• Greek natural yogurt, or
• French crème fraiche.

Storing & freezing

Store the fruity crumble, covered with plastic wrap or a lid, or in an airtight container, in the refrigerator for up to 1 week.

You can freeze the baked and unbaked crumble:

• Unbaked crumble: Cover the crumble with plastic wrap and aluminum foil, or use a freezer-friendly box, and freeze for 3 months. For the best result, use a baking pan to cook the crumble right from the freezer. To bake, there is no need to defrost it. Just bring it to the preheated oven and add a few extra minutes to the baking time.

• Baked crumble: Let the crumble cool completely, then wrap it with cling film and aluminum foil and freeze for up to 3 months. To serve, let it warm in the oven at 350°F (177°C) for a few minutes.

Can you make apple and blueberry crumble ahead of time?

Yes, this is a great make-ahead dessert. You can prepare the components in advance and bake them fresh when you are ready to serve, which keeps the topping crisp and the fruit juicy.

• Prepare ahead. Assemble the fruit filling and the crumble topping separately, cover, and refrigerate for up to 24 hours, then bake just before serving.
• Freeze it unbaked. Assemble the whole crumble in its dish, wrap it well, and freeze for up to 3 months, adding a few extra minutes to the baking time when cooking from frozen.

Recipe FAQ

What is the difference between an apple crumble and an apple crisp?
A crisp has oats in the topping, while a crumble does not. This recipe is a true crumble, using almond flour instead of oats for a nutty, crunchy streusel.

Can I make apple and blueberry crumble with or without oats?
Both work. This recipe uses an almond streusel with no oats for a nutty, crunchy topping, but you can swap the almond flour for about ¾ cup (75 g) rolled oats, or use half oats and half almond flour, for a heartier, classic oat crumble.

Can I use frozen blueberries?
Yes. Fresh or frozen blueberries work interchangeably. There is no need to thaw frozen berries; just add a few extra minutes to the baking time.

What type of apple is best for crumble?
Firm apples that hold their shape bake best, such as Pink Lady, Bramley, Cortland, Gala, Empire, or Golden Delicious. Tart Granny Smith apples balance the sweetness nicely.

How do I know when the crumble is ready?
It is ready when the topping is golden brown, the fruit is tender, and the syrup bubbles actively around the edges. The center should reach about 175°F (79°C).

Why is my fruit crumble soggy?
Sogginess usually comes from thawed fruit, letting the fruit sit too long with sugar, or using too much butter in the topping.

What is the secret to a good crumble?
Use the right ratio and technique: roughly 1:1:2 sugar, butter, and flour, leave some butter clumps, and chill the streusel before baking for the crunchiest topping.

Love fruit desserts? Try these next!

If you love fruit desserts, enjoy the numerous sweet treats on the website, from luscious blueberry recipes to tantalizing strawberry creations and more.

• Fresh Fruit Cake
• Peach Compote
• French Cerry Clafoutis
• Mixed Berry Muffins

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.