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.
3medium applespeeled and sliced thin (about 3 cups), Granny Smith or honeycrisp
2cupsblueberries
3tbsphoney
2tsplemon juice
1tbspcornstarch
Crumble Ingredients:
½cupwhole wheat pastry flour
¾cuprolled oats
¼cupbrown sugar
¼tspsalt
¼tspcinnamon
¼cupbutterdiced 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.