A sweet and fruity apple and blueberry crumble topped with an easy 5-minute oat crumble. Serve it warm with ice cream, whipped cream, or custard for a comforting, family-friendly dessert.
What makes this recipe so simple is that the crumble topping doesn’t need rubbing-in. Melted butter is poured over the flour, oats and sugar, then mixed to form golden, crunchy clumps that pair perfectly with tart apples and juicy blueberries.
✔️ Why try this recipe?
- The sweet-tart pairing of apples and blueberries with a crunchy oat topping is irresistible.
- Crumble is quick and easy—no pastry to roll or complicated assembly.
- It freezes and reheats well, making it ideal for batch cooking or make-ahead desserts.
‘It was divine! I found many crumbles go soggy, but this one stayed crisp after reheating. A hit at work — one colleague called it the best crumble she’s ever had.’ ⭐⭐⭐⭐⭐
– Stef
‘Gosh, this is such a nice crumble. Lovely flavour combo.’ ⭐⭐⭐⭐⭐
– Natalie
🥘 Ingredients
Blueberries – 300 g fresh or frozen.
Apples – about 750 g tart eating apples (Granny Smith) peeled, cored and sliced.
Caster sugar – 1 tablespoon to sweeten the fruit.
Cinnamon – 1 teaspoon for warmth and aroma.
Flour – 1 tablespoon to thicken the filling plus 125 g plain flour for the topping.
Oats – 125 g rolled oats for texture and a nutty flavour in the crumble.
Brown sugar – 150 g light brown sugar adds caramel notes; granulated or caster sugar can be used instead.
Butter – 125 g unsalted, melted, poured into the dry topping to form clumps.
🔪 How to make apple blueberry crumble
The full recipe card with quantities and timing is below.
Top tips
- Let the melted butter cool slightly before mixing with the dry ingredients so it doesn’t make the sugar clump.
- Make the crumble topping ahead and freeze it; it’s handy to have ready when you want a quick dessert.
- Choose old-fashioned rolled oats for a crisper texture; instant oats can go soft.
- Rest the crumble for 10–15 minutes after baking so the filling sets and is easier to serve.
🍴 Serving suggestions
Serve warm with vanilla ice cream, clotted cream, custard, or a spoonful of yogurt or crème fraîche. Leftovers are lovely for breakfast with natural yogurt.
📖 Variations
- Swap or mix berries: raspberries, blackberries or strawberries work well.
- Use frozen blueberries so you can make this dessert year-round.
- Add pears, peaches or plums with the apples for extra depth.
- Stir chopped walnuts, almonds or pecans into the topping for a crunchy nutty note.
- Grate a little nutmeg or add mixed spice to the crumble for warming flavour.
- Split into 6–8 individual ramekins and bake for personal portions.
🥡 Storage
Make ahead: Assemble up to 2 days in advance—layer the fruit, add the topping, cover and refrigerate.
Store: Keep the baked crumble in the fridge for up to 2 days; reheat in the microwave or oven.
Freeze: Freeze for up to 3 months. Bake from frozen—just add a few extra minutes to the cooking time.
❓ FAQs
Tart eating apples like Granny Smith or cooking apples such as Bramley work best, as their acidity balances the sweet topping.
A dry, floury topping usually means there wasn’t enough butter. Add melted butter a tablespoon at a time until the mixture forms clumps.
Terminology varies by region: in the UK it’s often called a crumble; in the US the term crisp is common. Both are baked fruit desserts with a crunchy topping; oats are more typical in a crisp but are frequently used in crumbles too.
😋 Related recipes
More fruity desserts to try:
- Plum and Apple Crumble
- Blackberry Crumble
- Strawberry Crumble
- Rhubarb and Ginger Crumble
- Stewed Apples
- Apple and Blackberry Turnovers
- Chocolate Orange Pots
- Strawberry Cobbler
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Recipe
Easy Apple and Blueberry Crumble
A simple apple and blueberry crumble made with tart apples and sweet blueberries, baked under a crisp oat topping. Ready in under an hour and perfect with ice cream or custard.
Details
Course: Dessert | Cuisine: British
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes | Serves: 6
Calories (approx): 477 kcal per serving
Equipment
- Kitchen scales
- Measuring spoons
- Chopping board and knife
- Pie dish (about 2 litres) or ramekins
Ingredients
- 750 g Granny Smith apples, peeled, cored and sliced
- 300 g blueberries, fresh or frozen
- 1 tbsp caster sugar
- 1 tsp cinnamon
- 1 tbsp plain flour (for the filling)
For the crumble topping
- 125 g plain flour
- 125 g rolled oats
- 150 g light brown sugar
- 125 g unsalted butter, melted
Instructions
- Preheat the oven to 180 °C (160 °C fan / 350 °F / Gas 4).
- Peel, core and slice the apples and place them in a large pie dish (about 2 litres capacity).
- Add the blueberries, caster sugar, cinnamon and 1 tablespoon plain flour. Toss gently to combine.
- In a mixing bowl combine the 125 g plain flour, 125 g oats and 150 g light brown sugar. Pour over the melted butter and stir until a crumbly topping forms.
- Spoon the crumble topping evenly over the fruit and bake for 45–50 minutes, until the filling is bubbling and the topping is golden.
- Allow the crumble to rest for 10–15 minutes before serving.
Notes
Variations: Use different berries, add chopped nuts to the topping, or mix other soft fruits with the apples. Bake in individual ramekins for single portions.
Storage: Assemble up to 2 days ahead in the fridge. Store baked crumble in the fridge for up to 2 days. Freeze for up to 3 months and bake from frozen, adding a few extra minutes to the cook time.
Nutrition (Approximate)
Calories: 477 kcal | Carbohydrates: 88 g | Protein: 10 g | Fat: 12 g | Sugar: 44 g | Fiber: 7 g