Go Back
–+ servings
apple and blueberry crumble on a white plate with scoop of ice cream on top

Apple and Blueberry Crumble

Author Erin Dooner
Course Dessert
Cuisine American
Servings 8
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
This apple and blueberry crumble has the sweet aroma of cinnamon with a crispy crumble topping that’s perfect with a scoop of vanilla ice cream! With gluten-free and vegan options.

Ingredients

For the topping:

  • 2/3 cup (83 grams) flour see notes
  • 1 1/4 cups (115 grams) rolled oats
  • 2 teaspoons ground cinnamon
  • 2/3 cup (132 grams) brown sugar
  • 2/3 cup (149 grams) unsalted butter or 1/2 cup + 1 tablespoon (126 grams) refined coconut oil, melted and cooled slightly
  • 1/4 teaspoon salt

For the filling:

  • 4 1/2 cups (495 grams) apple chunks about 3/4-inch (2 cm) chunks, from about 4 medium peeled apples
  • 1 1/2 tablespoons (12 grams) all-purpose flour
  • 1/4 cup (50 grams) brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (215 grams) fresh blueberries

For serving:

  • vanilla ice cream

Instructions

  • Adjust oven rack to the lower third of the oven. Preheat the oven to 350 °F (175 °C) and get out a 1-quart (1-liter) casserole dish or an 8 × 8-inch (20 × 20 cm) baking dish.
  • In a medium mixing bowl, mix together all of the topping ingredients. It might be quite wet.
    2/3 cup (83 grams) flour, 1 1/4 cups (115 grams) rolled oats, 2 teaspoons ground cinnamon, 2/3 cup (132 grams) brown sugar, 2/3 cup (149 grams) unsalted butter, 1/4 teaspoon salt
  • Prepare the fruit filling. In a large mixing bowl, add the apples and then the remaining ingredients, except for the blueberries.
    4 1/2 cups (495 grams) apple chunks, 1 1/2 tablespoons (12 grams) all-purpose flour, 1/4 cup (50 grams) brown sugar, 2 teaspoons lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
  • Stir until well combined, and then carefully stir in the blueberries.
    1 1/2 cups (215 grams) fresh blueberries
  • Spoon the fruit mixture into the pan and distribute the topping evenly over the top. It'll be a thick layer of topping.
  • Place the crisp on a baking sheet to catch spills and bake for 35-45 minutes or until the topping is firm and the edges are bubbly. Let cool for 2-3 hours, which will give the juice some time to thicken a little, for the fruit to soften more and become more jammy.
  • Let cool completely before covering and refrigerating for up to 4 days.

Notes

  • You can use all-purpose flour or white whole wheat flour. If you're gluten-free, both King Arthur Measure for Measure Gluten-free Flour and Bob's Red Mill Gluten-free 1-to-1 Baking Flour both work great. If you want to use oat flour, make sure it's gluten-free, and use 3/4 cup + 1 tablespoon (75 grams) instead of 2/3 cup.
  • If you're gluten-free, make sure to use gluten-free rolled oats.
  • If you're dairy-free/vegan, make sure to use coconut oil instead of butter.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 6-8 servings. The nutritional info was calculated based on 8 servings.

Nutrition

Calories: 514kcalCarbohydrates: 84gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 86mgPotassium: 376mgFiber: 7gSugar: 47gVitamin A: 557IUVitamin C: 16mgCalcium: 77mgIron: 3mgNet Carbs: 77
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤