Easy Apple And Blueberry Crumble
This quick and easy apple and blueberry crumble recipe is perfect for any time of year!
Servings: 12 servings
Calories: 235kcal
Equipment
- Food Processor recommended
- Medium casserol dish
- Apple corer/peeler
Ingredients
FOR THE FILLING
- 3 large honeycrisp apples or 4 medium ones
- 3 cups blueberries
- 3 tablespoon lemon juice
- ¼ cup all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
- ½ teaspoon pure vanilla extract
FOR THE CRUMBLE
- ⅓ cup all-purpose flour
- ½ cup brown sugar packed
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup butter cold
- ¾ cup rolled oats
- ⅓ cup walnuts
Instructions
FOR THE FILLING
- Peel, core, and thinly slice 3 large (or 4 medium) apples. We recommend an apple peeler that also cores and slices them for you. Then, cut the apple slices in half and add them to a large bowl.
- Add in the blueberries and lemon juice. Mix gently with a spatula or wooden spoon.
- Add the granulated sugar, flour, cinnamon, salt, and vanilla. Gently mix until fruit is evenly coated and set aside. Allow it to rest for 5 minutes for natural fruit juices to release.
FOR THE CRUMBLE
- Cut the butter into cubes and place it in the freezer. The butter needs to be very cold when you add it to the crumble mixture.
- In a food processor, add the flour, brown sugar, cinnamon, allspice, cloves, and salt. Remove the butter from the freezer and add it to the food processor.
- Use the pulse button on the food processor to mix the ingredients in short increments until it has a sandy consistency without any large butter chunks and no dry flour visible. Be sure not to overmix to avoid a pasty consistency.
- Add the walnuts and rolled oats and pulse again just until the walnuts are chopped into medium-sized pieces (4-6 short pulses). Be careful not to overmix the crumble.
ASSEMBLE & BAKE
- Preheat oven to 375°F and lightly grease a 10-inch glass or ceramic dish. Add the filling to the dish, spreading it evenly.
- Sprinkle the crumble evenly over the top of the filling until the fruit is covered completely.
- Bake on the middle rack for 35-40 minutes until the topping is golden brown and fruit is bubbling. Let it cool for at least 15 minutes and serve on its own, topped with whipped cream, or with a side of ice cream.
Notes
- Using an apple peeler/corer/slicer is the fastest and easiest way to prepare your apples for this recipe and get extra thin slices.
- Cube and freeze the butter before preparing the other ingredients to ensure it's cold enough before adding it to your crumble.
- You can omit the rolled oats and/or walnuts from the crumble if desired.
- You can use frozen blueberries instead of fresh ones if needed.
