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Jammy blueberries and tender cinnamon-spiced apples are exactly why I love this Apple Blueberry Crumble. The blueberries break down and get saucy while thinly sliced apples keep a little more texture, and a touch of cornstarch thickens all those fruit juices so the filling stays spoonable instead of watery. Everything gets covered with a buttery brown sugar oat topping that bakes up golden and crisp. It’s the kind of topping that makes this just as much an apple blueberry crisp as it is a crumble.
Table of Contents
- Juicy Blueberries + Tender Apples Under a Crisp Oat Topping
- Ingredient Notes
- How to Make Apple Blueberry Crumble
- How to Tell When Apple Blueberry Crisp is Done
- How I Serve Apple Blueberry Crumble
- Storage and Reheating
- More Delicious Crisp and Cobbler Recipes
- Apple Blueberry Crumble with Crisp Oat Topping Recipe
Juicy Blueberries + Tender Apples Under a Crisp Oat Topping
What I like most about combining apples and blueberries is that they don’t bake the same way. The blueberries soften quickly and release plenty of juice, while the apples hold onto more of their shape. I slice the apples fairly thin so they have time to turn tender before the topping gets too dark, then use a little cornstarch to thicken the blueberry juices as everything bubbles in the oven.
The oat topping is the other half of the texture I want here. Rolled oats, brown sugar, cinnamon, and butter bake into golden crumbs with enough crunch to contrast the soft fruit underneath. It’s why this recipe fits just as naturally into the apple blueberry crisp category as it does a crumble.
A few other things I love about it:
- The filling stays saucy, not watery. Cornstarch thickens the juices released by the blueberries and apples as they bake, so you get a spoonable fruit filling underneath the topping.
- The topping gets golden and crisp. Old-fashioned oats give it more texture, while brown sugar and butter help the crumbs turn golden around the edges.
- Only about 10 minutes of hands-on prep. Once the fruit and topping are assembled, the oven does the rest.
Ingredient Notes
A few ingredient choices make the biggest difference in how the fruit filling and crisp oat topping turn out.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Apples: Granny Smith or Honeycrisp both work well here. I slice them fairly thin so they soften in the same amount of time it takes the blueberries to get juicy and the topping to turn golden.
- Blueberries: I use fresh blueberries for this recipe. They soften and release plenty of juice as they bake, which is why the filling needs a little cornstarch.
- Cornstarch: This is what turns the juices from the apples and blueberries into a thicker, spoonable filling instead of leaving a puddle of liquid underneath the topping.
- Whole wheat pastry flour: I like it in the crumble topping because it has a softer texture than regular whole wheat flour and blends easily with the oats and butter.
- Rolled oats: Stick with old-fashioned rolled oats for the best texture. They stay more distinct as they bake and give the topping that crisp, crumbly finish.
- Butter: Butter helps the oat mixture form those golden clumps that make the topping feel like a true crisp. Work it in until you have moist crumbs with a few larger pieces rather than trying to make the mixture completely uniform.
How to Make Apple Blueberry Crumble
The fruit filling and oat topping both come together quickly, but a few visual cues will tell you when everything is ready.
- Make the fruit filling. Whisk the honey, lemon juice, and cornstarch together in a large bowl until smooth. Add the thinly sliced apples and blueberries and toss gently until the fruit is evenly coated. Mixing the cornstarch into the liquid first helps prevent dry little pockets from ending up in the filling.
- Make the oat crumble. In a separate bowl, stir together the whole wheat pastry flour, rolled oats, brown sugar, cinnamon, and salt. Add the diced butter and work it into the dry ingredients with your fingertips until you have moist crumbs with a few larger clumps.
- Assemble the crumble. Spread the fruit mixture evenly in a 9×9-inch baking dish, larger baking dish, or oven-safe skillet. Make sure the apple slices are distributed evenly so they cook at the same rate. Scatter the oat topping over the fruit all the way to the edges.
- Bake the crumble. Bake at 350°F for 50-55 minutes, until the topping is golden and the fruit is bubbling. Because ovens and apple thickness vary, use the doneness cues below rather than relying on the clock alone.
- Cook before serving. Let the crumble rest for at least 10-15 minutes before serving so the hot fruit juices have time to thicken.
My Pro Tip
How to Tell When Apple Blueberry Crisp is Done
The bake time is a good starting point, but I rely more on what the fruit and topping look like than the clock. Depending on your oven and how thickly the apples are sliced, it may need a few extra minutes.
- Look for bubbling in the center. The fruit juices should be actively bubbling around the edges and through the middle of the crumble. Bubbling only around the outside usually means the center needs a little more time.
- Check the apples with a fork. Slide a fork or thin knife into one of the apple slices near the center of the dish. It should go in easily without the apple feeling firm or crunchy.
- Watch the oat topping. It should look golden and dry on top with browned edges and crisp-looking oat clusters. If it starts getting too dark before the apples are tender, loosely cover the dish with foil and keep baking.
How I Serve Apple Blueberry Crumble
I usually serve this warm with a scoop of vanilla ice cream so it melts into the juicy fruit and crisp oat topping. For breakfast, I love it with vanilla Greek yogurt instead. The cool, creamy yogurt is especially good with the warm cinnamon-spiced apples and blueberries.
If the crumble has been refrigerated, I like to warm individual portions briefly before adding either one.
Storage and Reheating
The oat topping softens a little after refrigeration, but warming the crumble in the oven brings back more of that crisp texture.
- Refrigerator: Let the crumble cool completely, then cover the baking dish or transfer leftovers to an airtight container. Store in the refrigerator for up to 4-5 days.
- Reheat in the oven: For the best texture, warm leftovers at 350°F until heated through. Cover loosely with foil if the topping starts getting too dark.
- Reheat in the microwave: Microwave individual portions in 30-second intervals until warm. This is the quickest option, but the oat topping will stay softer than it does with oven reheating.
More Delicious Crisp and Cobbler Recipes
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 with Crisp Oat Topping
Ingredients
Filling Ingredients:
- 4 medium apples, peeled and sliced thin (about 3 cups), Granny Smith or honeycrisp
- 2 cups blueberries
- 3 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Crumble Ingredients:
- ½ cup whole wheat pastry flour
- ¾ cup rolled oats
- ¼ cup brown sugar
- ¼ tsp salt
- ½ 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 a 9×9” or 9×12" 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.
Notes
- Use old-fashioned rolled oats. Quick oats won’t give the topping the same crisp, crumbly texture.
- Slice the apples fairly thin. This helps them become tender in the same amount of time it takes the blueberries to get jammy and the topping to brown.
- Adjust for browning if needed. If the topping is getting dark before the apples are tender, loosely cover the dish with foil and keep baking.
- Let it rest before serving. The filling thickens as it cools, so give the crumble at least 10-15 minutes before scooping.
- Storage: Refrigerate leftovers for 4-5 days. Reheat in the oven for a crisper topping or microwave individual portions for the quickest option.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Do you think this would work with regular whole wheat flour?
Yes it will!
Just made for dinner as an our dessert and girl! So so good! I love trying all these you have been posting!
Thanks! Glad you loved it!
Delicious… and so easy!
Thanks for trying it and leaving a review! 🙂
So good!! I have made this weekly since I found this recipe a few weeks ago. This week I simmered apples and make an apple crisp.
Made this a few weeks ago, my new favorite, making it again to day with Apple Pears & Blueberries. I love that it can be a dessert with ice cream or breakfast with a dollop of yogurt.
Love this one too! I bet pears is absolutely amazing in this one!