Apple Blueberry Crumble with Crisp Oat Topping
Apple Blueberry Crumble has tender cinnamon-spiced apples and jammy blueberries under a buttery brown sugar oat topping that bakes up golden and crisp. A little cornstarch keeps the fruit filling thick and spoonable, making this just as much an apple blueberry crisp as it is a crumble.
Servings: 6 servings
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 9x12" 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
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
