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This easy apple blueberry crumble recipe is the perfect way to welcome in the fall. Packed with the natural sweetness of fresh, juicy fruit and topped with a golden, buttery crumble, it’s warm, gooey, and totally irresistible.
I’ve been making my Mixed Berry Crumble all summer long, but as we transition into fall, it’s time to break out the apples—and this lightened up apple blueberry crumble is the perfect way to do it!
It’s so easy and you only need about 10 minutes of prep time for this recipe. After that, the oven does the work. The result? Your new go-to fall dessert!
About This Blueberry Apple Crumble
- Lightened up. Crumbles are often loaded with added sugar and butter, so this one’s a little bit less to highlight the natural sweetness of fresh fruit.
- Super easy. The prep for this crumble won’t take you more than 10 minutes, and then it’s all up to the oven. Pop it in there before dinner, and you’ll have dessert waiting for you by the time you clear the table.
- Great texture. The filling for this crumble has juicy blueberries and sweet tender apples, while the buttery oat crumble topping provides just the right amount of crunch. The combination is nothing short of fabulous!
- Perfect with a scoop of ice cream. Top with your favorite ice cream, or make my favorite Ninja Creami Vanilla Ice Cream Recipe or Ninja Creami Protein Ice Cream for a protein boost. It’s also great for breakfast with vanilla Greek yogurt.
Ingredients You’ll Need
Time to get your ingredients together! Here’s what you’ll need. Don’t forget to scroll to the recipe card below for exact measurements.
- Fresh apples – Peeled and sliced. Granny Smith or Honeycrisp are both good options, but use whatever you like best.
- Fresh blueberries – Fresh is best for this one.
- Honey – Or maple syrup.
- Lemon juice – Fresh lemon juice brightens up the fruit filling and brings out the sweetness.
- Cornstarch – Cornstarch works to thicken up the filling.
Topping Ingredients:
- Whole wheat pastry flour – If you can’t find whole wheat pastry flour, you can use any whole wheat flour. All-purpose flour will also work in a pinch.
- Rolled oats – Stick with old-fashioned oats. The quick cooking ones won’t yield the same texture.
- Brown sugar – Light or dark brown sugar will work. Dark brown sugar has a deeper, more molasses-y flavor.
- Salt – Just a little to break up the sweetness of the crumble.
- Cinnamon – I love the sweet warmth the cinnamon brings. You can add a little nutmeg, too, if you’d like.
- Butter – A must for the perfect buttery topping, but we use a little less than traditional recipes!
How to Make an Apple Blueberry Crumble
Grab an apron and preheat the oven! Here’s a basic overview of how to make this delicious crumble (see the recipe card below for more detailed instructions):
- Whisk. In a large mixing bowl, mix together the honey, lemon juice, and cornstarch.
- Toss. Add the apples and blueberries and toss with the honey mixture..
- Mix. In a medium bowl mix together the flour, oats, brown sugar, salt, and cinnamon. Then add the diced butter.
- Work in the butter. Use your hands to work in the butter until it’s crumbly and resembles wet sand.
- Add the fruit + topping. Spread the fruit mixture into an oven-safe skillet or baking dish. Sprinkle the crumble over the fruit.
- Bake and cool. Bake for 50-55 minutes at 350 degrees. Cool for 10 minutes. Serve warm with a scoop of vanilla ice cream!
How to Store and Reheat Extras
- Refrigerator. Once the crumble has cooled to room temperature, transfer the leftovers to an airtight container. You can store it in the fridge for up to 5 days. Pro tip: It’s great for breakfast with Greek yogurt!
- Freezer. Let the crumble cool completely and transfer it to an airtight, freezer-safe container. It’ll keep in the freezer for up to 3 months.
- To reheat. Leftover crumble is great cold, but even better when it’s been reheated. Transfer leftovers to an oven safe dish, cover with aluminum foil, and bake at 350°F for 10 minutes or until heated through. You can also microwave individual servings in 30-second intervals until warm.
My Pro Tip
Tips and Variation Ideas
- Be gentle. When tossing together the fruit and the honey mixture, do so gently so as not to bruise/break the fruit.
- Watch closely. Check on the crumble as it bakes. If the topping is browning too quickly, lightly tent it with foil so it doesn’t burn.
- Check for doneness. This crumble needs ~50-55 minutes in the oven, but don’t take my word for it (ovens can be finicky). Check on it a few minutes before the cooking time is up, and then every few minutes following. You’ll know it’s done when the fruit is bubbling and the apples are easily pierced with a fork.
- Don’t skip the cooling. I know it’s tempting to serve right out of the oven, but crumbles need a bit of cooling time so that the filling can thicken a bit.
- Swap out the blueberries. You can swap the blueberries for more apples or for another fruit altogether, like blackberries or peaches.
- Crumble additions. Whether it’s toasted pecans, almonds, toasted coconut, or white chocolate chips, it can be super fun to toss a handful into the crumble mixture or sprinkle it on top for a sweet surprise.
More Lightened Up Desserts
If you’ve made and love this Apple Blueberry Crumble or any other recipe on my blog, please leave a 🌟 rating and comments below!
Apple Blueberry Crumble
This easy apple blueberry crumble is packed with the natural sweetness of fresh, juicy fruit and topped with a golden, buttery crumble, it’s warm, gooey, and totally irresistible.
Ingredients
Filling Ingredients:
- 3 medium apples, peeled and sliced thin (about 3 cups), Granny Smith or honeycrisp
- 2 cups blueberries
- 3 tbsp honey
- 2 tsp lemon juice
- 1 tbsp cornstarch
Crumble Ingredients:
- ½ cup whole wheat pastry flour
- ¾ cup rolled oats
- ¼ cup brown sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- ¼ cup butter, diced small
- Vanilla ice cream for serving
Instructions
- Preheat oven to 350 degrees F. Arrange oven rack to middle position.
- In a large bowl, whisk together honey, lemon juice, and cornstarch. Add apples and blueberries to the bowl and gently toss to coat with the honey mixture.
- Transfer apple and berry mixture to an 8×8” baking dish or large oven-safe skillet, making sure to spread apple slices evenly.
- In a medium bowl, combine whole wheat pastry flour, rolled oats, brown sugar, salt, and cinnamon. Whisk together until combined.
- Add diced butter to the dry ingredients and mix well using your hands until fully combined and crumbly (should resemble wet sand!).
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 50-55 minutes until the fruit is bubbling and apples are soft and easily pierced. Note: if the topping is browning too quickly, lightly tent with foil to avoid burning.
- Cool slightly before serving. Filling will thicken as it cools. Serve with a scoop of vanilla ice cream.
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 163mg | Potassium: 230mg | Fiber: 6g | Sugar: 32g | Vitamin A: 313IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.
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