This Blueberry and Apple Crumble is naturally sweet with blueberries and apples coated in a maple syrup, cinnamon sauce topped with a buttery oat crumble topping and of course some vanilla ice cream!
Why you will love this recipe:
If you're looking for an easy dessert to make then a crisp like my Apple Crisp or my Apple and Blackberry Crumble then this blueberry and apple crumble is exactly what you need. Or want more blueberry recipes try my Vegan Blueberry Pancakes or Blueberry Bread.This crumble is naturally sweet with blueberries and apples coated in a lemon, maple syrup, cinnamon sauce topped with a buttery oat crumble topping and of course some vanilla ice cream!
The Ingredients you will need to make this Blueberry and Apple Crumble:
Here is a list of the ingredients you will need for this apple and blueberry crumble recipe. We tried to keep it as minimal as possible and also as healthy as possible like using pure maple syrup to sweeten it although you can use brown sugar instead if you prefer.
- Fresh blueberries
- apples - fresh and thinly sliced (I like honey crisp but if you like a tart flavor opt for Granny Smith)
- vanilla
- pure maple syrup (I use this instead of sugar but if you prefer regular light brown sugar that's fine too)
- all purpose flour (this will help hold the oat crumble together and gives a nice texture)
- old fashioned rolled oats (adds a really nice texture to the crumble topping)
- butter (melted and poured into the oat/flour mixture to create a nice crumble, I used miyokos vegan)
- cinnamon
- Vanilla ice cream OR Banana Nice cream
How to make Blueberry and Apple Crumble:
- To make this tasty fruit filled crumble first you need to gather all your ingredients. Make sure you have a pie dish and lightly rub the bottom with some butter.
- Next you'll want to wash the blueberries and thinly slice the apples, I used a mandolin for that. When using a mandolin slice the apple in half first and then thinly slice wedges from there.
- Then you will grab a large bowl (or place the fruit filling in the pie dish to save dishes) to get the fruit filling all coated in the vanilla, maple syrup, and flour.
- After that you will grab another bowl to make the crumble topping, first melt the butter then mix in the maple syrup, vanilla and cinnamon. Once that is all mixed up add the oats and flour and stir until combined and crumbly.
- Lastly you will put the fruit filling into the pie baking dish and scoop/spread the crumble topping over it all!
- Pop in the oven and bake until golden on top and let cool completely before serving with some vanilla ice cream.
Our Tips and Tricks for this Blueberry Apple Dessert:
- Use less dishes- if you're pie dish or baking dish is big enough you can certainly place the apples and blueberries directly into the dish (after you lightly coated the bottom with butter) and then pour the wet ingredients over the top (maple syrup, vanilla, lemon juice and flour) and mix it up in there instead of in a separate bowl first. I don't recommend this though unless your dish is deep enough because it will make a mess if it's not deep enough.
- Prep the night before and store in the fridge- get it fully assembled and just place plastic wrap over the top and pop it in the fridge until you are ready to bake the next day.
Variations for this recipe:
These are some variations we think you might enjoy but as always feel free to experiment yourself as this recipe is pretty forgiving!
- Swap apples and blueberries for a different fruit mixture combo like apple and blackberry crumble or even strawberry blueberry blackberry if it's spring time and not apple season.
- Add nuts like walnuts or pecans chopped up to the crumble topping.
- Use Granny Smith apples for a more tart flavor.
Substitutions:
- use brown sugar instead of maple syrup
- use oat, almond flour or Gluten Free 1:1 flour (I like King Arthur) instead of all purpose flour
- use regular butter instead of vegan butter like I used
How to store and serve this easy apple blueberry crumble:
We recommend storing this in the pie dish it was baked in with plastic wrap over the top and placed in the fridge for up to 3-4 days.
For serving this blueberry apple crumble, I like to use a big spoon and scoop out a portion on a plate or in a bowl. I like to serve it with some vanilla ice cream (regular or vegan) or we like to make banana "ice cream" which is just frozen bananas blended until smooth. I don't like adding the ice cream on top the whole dish because if it doesn't all get eaten right away it just makes a soggy mess and not very appetizing.
FAQ:
These are some of the top questions we think you might have. Feel free to leave a comment with more questions we are always happy to help!
What is the best apple to use for this apple and Blueberry Crumble?
I like to use honey crisp apples but if you can use Granny Smith for a more tart flavor.
Can I use frozen blueberries?
Yes you can, see the recipes notes for more detail on this. Make sure there is no ice on them before using them otherwise the apple blueberry crumble will get too watery.
Do I have to use maple syrup?
nope! You can use brown sugar instead if you like, see the recipe notes for more details.
Do you cover the crumble when baking?
I do not cover the crumble because it will prevent it from getting crispy and crunchy.
Can you freeze apple and blueberry crumble?
you can but it definitely doesn't taste as good in my personal opinion so I don't really recommend it. If you need to prepare it in advance I would recommend getting it assembled first and freezing it. Take it out when ready to bake it and let it thaw for at least 6 hours in the fridge. It could also end up slightly soggy from the ice/moisture from being frozen. Make sure you are freezing it in something that's freezer safe as well as oven safe, let it come to room temp before baking it. I do not recommend freezing it after baking as it just gets soggy when it gets thawed out.
How do I get my crumble crunchy and not soggy?
Make sure the fruit filling doesn't have too much moisture and the crumble topping has the right amount of butter not too moist, not too dry. Baking at the right temp is key to It being crunchy not burned and not soggy.
Do I have to peel the apples?
If you don't mind a little more texture going on then no, don't peel them. I personally choose to not peel them because I don't mind the extra texture but you do what you like best!
Can I double this recipe?
Yep you sure can, you just need to add more time to the baking approximately 10-15 minutes. If you want to make a larger batch you could 3-4x the recipe. Use a larger square baking dish or large rectangle baking dish.
How will I know when the crumble recipe is done?
When the filling is bubbly and the top is golden. Use a for and check like you would a baked potato, if the fork goes through the apple blueberry fruit filling nice a smooth, it's done!
if you make this recipe be sure to let me know in the comments below. Let us know what you thought. eave a recipe rating, this helps me to know what you like and want to see more of! Also snap a pic and tag me on Instagram I love seeing what you make! @TwoRaspberries
Check out my other recipes:
Blueberry and Apple Crumble
Ingredients
FILLING:
- 2 cups fresh blueberries
- 1-2 medium apples
- 1 teaspoon vanilla
- 1 tablespoon pure maple syrup
- 1 tablespoon all purpose flour
TOPPING:
- 1 cup rolled oats
- ½ cup all purpose flour
- ¼ cup pure maple syrup
- ½ teaspoon vanilla
- ¼ cup butter melted I used miyokos vegan
- ½ teaspoon cinnamon
EXTRA OPTIONAL:
- Vanilla ice cream OR
- Banana Nice cream frozen banana’s blended in a good blender or food processor with a dash of water (about 1 tablespoon and blended until creamy, you will need to push down sides several times… can also add flavorings if you would like, vanilla, cinnamon, other fruit etc.)
Instructions
- Pre heat the oven at 350° degrees F and get a pie baking dish out and lightly rub the bottom with some butter.
- next you want to wash the blueberries and dry them and thinly slice the apples, I used a mandolin for that.
- In a large bowl add the blueberries, apples, vanilla, and maple syrup to the berries and give it a toss until everything is coated. Then add the flour and toss it gently.
- In a separate bowl add the butter first and melt it, then add the maple syrup, vanilla, cinnamon and give it a stir. Then add in the oats and flour and stir until it forms a crumble topping.
- Pour blueberry apple fruit filling mixture into the pie dish and add the oat crumble topping over the top carefully using a spoon to scoop it on top!
- Place in the oven for 45 minutes.
- Let cool completely before serving!
Notes
Nutrition
Nicole
Thinly sliced apples didn’t cook through in this cook time while the crumble topping became very dark. I would think it necessary then to use the mandolin or to precook the fruit.
Michele Elizabeth
I am so sorry you didn't like it, if you read the directions thoroughly you would see that it did indeed say to use a mandolin to get them very thin, maybe you missed that step? I did not need to precook anything when a mandolin is used to make them as thin as you can see in the pictures. have a great holiday!