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Apple and Blueberry Crumble

Apple and blueberry crumble in a white ceramic dish with ice cream and two spoons.
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This apple and blueberry crumble tops juicy apples and blueberries with a buttery, crunchy streusel that you can make with or without oats. With just 10 minutes of hands-on time, it works with fresh or frozen berries and bakes to golden perfection.

Ingredients

Scale

For crumble topping:

  • 1/2 cup + 1 tablespoon (70 g) all-purpose flour
  • 3/4 cup (70 g) almond flour (or 3/4 cup (75 g) old-fashioned rolled oats)
  • 1/3 cup (70 g) brown sugar
  • 2.5 oz. (70 g) unsalted butter, slightly softened
  • 1/4 teaspoon ground cinnamon
  • 1 pinch of salt

For the fruit filling:

  • 2 large apples (450 g) - see note #1
  • 1 tablespoon (15 ml) lemon juice
  • 2 cups (350 g) fresh blueberries, washed and dried
  • 1 tablespoon (8 g) all-purpose flour
  • 1 tablespoon (12 g) brown sugar

For serving (optional):

  • Vanilla ice cream

Instructions

  1. Preheat oven to 350˚F (177˚C). Prepare a 9-inch (23 cm) ceramic pie dish.
  2. To make the crumble topping, combine all-purpose flour, brown sugar, almond flour (or oats), salt, and cinnamon in a mixing bowl. Add the softened butter to the dry ingredients and rub it into the flour until you get a crumbly texture. Add flaked almonds and refrigerate. 
  3. To make the fruit garnish, combine the flour, sugar, and cinnamon in a small bowl with a mini whisk or fork. 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. Add washed and dried blueberries to the apples. Sprinkle the sugar-and-flour mixture over the fruit, then toss to coat evenly.
  4. 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. 
  5. 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 bubbling actively around the edges of the dish. Remove from the oven, let cool for 10 minutes, and enjoy warm or at room temperature.

Notes

  1. 2 large apples make about 3-3 1/2 cups of peeled and cubed apples.
  2. No need to thaw frozen blueberries for this recipe. Add a few more minutes to the baking time to ensure the filling is thoroughly cooked.
  3. Keep the crumble topping in the fridge or freezer until ready to use.
  4. Cover the pan with aluminum foil if the crumble browns too quickly to prevent it from burning.
  5. The syrup ranges from syrupy to chunky, blueberry-sauce-like. If it feels too runny, return it to the oven for a few minutes.
  6. If baking in a glass pan, lower the oven temperature by 15°C (25°F) and bake the crumble for 10 minutes longer.
  7. If you need to recalculate the ingredient amounts for a square baking dish, use this simple cake pan converter.
  8. 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 in the preheated oven. 
  9. Nutritional information excludes ice cream.

Nutrition

Find it online: https://www.bakinglikeachef.com/apple-and-blueberry-crumble/