Apple Blueberry Crumble

Tender apples and juicy blueberries are baked to perfection beneath a blanket of buttery brown sugar and oats crumble topping for a perfectly balanced sweet treat that is made better only by adding a scoop of ice cream.

WHAT’S NEW?

It’s the last week of school before summer – I think I’m in denial. The weather here is sweater weather and it’s just NOT OKAY! Michigan, I’m about over you! Memorial Day weekend felt anything but like a summer kick-off, but I do believe we’re heading towards warmer weather. Let’s hope so, anyway! Outdoor swim season is a handful of days away and our whole family is ready to get out on a boat! We survive the winters to enjoy the summers and the delay feels cruel at this stage!

This is also the time of year where we start to pick all the fruits as they come into season. Due to the colder temperatures, things may be a bit delayed this year but just as soon as strawberries wrap up, we’ll be on to cherries and then blueberries. Freezing fresh fruit to enjoy year-round is one of my most useful plan-ahead tips. Even if the weather won’t cooperate, I ration the berries so that blueberry season can be enjoyed in any time with classic recipes of blueberry muffins, blueberry jam, and even Apple Blueberry Crumble. Enjoy!

ROLL CALL FOR THIS RECIPE

• Make-Ahead Dessert: This Blueberry Apple Crumble is easily prepped and baked ahead of time. It’s a big hit when served warm and with a scoop of vanilla ice cream!
• Adaptable: Most any combination of a fresh fruit mixture works in this easy dessert. That said, apples provide a bit more structure than many other fruits and serve as a great foundation for the best crumble recipes! 

KEY INGREDIENTS AND SUBSTITUTIONS

• Apples: A firmer type of apple work best in baked apple filling – Granny Smith, Golden Delicious, Braeburn, Cortland, Jonagold, Honey Gold, or Honeycrisp apples are all good options. Varieties such as Gala, Red Delicious, pink lady, and McIntosh are softer and less desirable for baking fresh apple. Avoid dicing into small pieces – you want the fruit filling to have some texture.
• Blueberries: Frozen or fresh blueberries work great in this recipe. If you don’t have blueberries, another berry or other fruit will work well.
• Sugar: Use more or less to your liking and any granular variety will do – white sugar, granulated, turbinado, etc.
• Cornstarch: Naturally gluten-free and a commonly household pantry item, cornstarch thickens any moisture released from the apples to ensure the crisp is not soupy or soggy. You can use potato starch or arrowroot starch in equal amounts to cornstarch if you’re looking for a substitute. 
• Cinnamon: Use more, less, or none – up to you!
• Oats: Old-fashioned rolled oats are minimally processed giving it a heartier crumb texture, however quick oats or instant rolled oats work well, too.
• Flour: Feel free to use a whole wheat pastry flour, whole wheat flour, white wheat flour, or gluten-free all-purpose flour.
• Brown Sugar: Light brown sugar or dark brown sugar are ideal, however feel free to use more or less sugar, as desired in the crumbly topping.
• Salt: Feel free to omit, if you wish. The bit of salt helps balance the sugar and tart apples.
• Butter: I used an unsalted butter variety to keep this dessert low in sodium. You may use 1/2 cup coconut oil or shortening, if preferred. If you want more of a crunchy topping, consider using more butter in the crumble mix. 

NUTRITIONAL MERITS

• This dessert is high in fiber, providing nearly 7 grams of fiber per serving
• Using a gluten-free all-purpose flour makes for a gluten-free option
• Apples and blueberries are rich in fiber, vitamin C, and antioxidants 

FAQ

Why do you recommend using cold butter? It’s harder to work with!

Working with cold butter can be a bit of a challenge, yes! A pastry cutter may help, but I tend to use my fingers and a bit of a massage through my fingers for best results. You want to use cold butter so that a buttery crumble is achieved and not a greasy layer over the fruit that can be the result of using melted butter. The butter is well-distributed during baking when you work with cold butter and achieve a thorough distribution throughout the dry ingredients.

​You recommend peeling the apples. Is that a must?

Absolutely not! In fact, keeping the apple skin on increases the fiber content. It is simply a preference in terms of texture to remove the apple skin.

What fruits other than apple or blueberries can be used in this crumble recipe?

Peaches or other stone fruits (apricots, nectarines, etc.) work well, as do cherries and rhubarb (likely with a bit of added sugar!).

What’s the difference between a crisp and a crumble?

Traditionally, crisps contain oats whereas crumbles do not. However, this oat crumble makes for the perfect dessert and is certainly crumbly making for an aptly-named dessert if you ask me 😉 

VARIATIONS, STORAGE, and TIPS

• Baking times may vary depending on the size of your ovenproof dish. Bake until the edges are golden brown and the warm fruit is bubbly!
• Store leftovers in an airtight container in the fridge for up to 6 days.
• This recipe can served warm, at room temperature, or chilled from the fridge.
• To rewarm leftover apple crisp, you can microwave individual servings or rewarm the dish in a 350 degree oven for 20 minutes or until heated through, ensuing the crispy topping holds up!

Love fruit-y desserts? YES!

• Extra Cherry Crisp
• Chocolate Strawberry Banana Smoothie
• Blueberry Crumble
• Easy Triple Berry Pie
• Strawberry Pretzel Parfaits
• 20-Minute Microwave Apple Crisp
• Traditional Apple Pie
• Crustless Blueberry Pie
• Easy Blueberry Crostada
• Crustless Strawberry “Pie”

Be well,