Apple blueberry crisp is a cozy, classic crisp filled with fresh, sweet and tart apples and juicy blueberries. This apple crisp with blueberries is topped with a buttery cinnamon spiced brown sugar crumble.
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Why Should You Make This Recipe
Some of my favorite desserts are the ones you can toss into a pan and bake. Which is what I absolutely adore crisps and cobblers. My Apple Crisp without Oats, Strawberry Crumble, Apple Cobbler from Cake Mix and Peach Cobbler with Cake Mix are all quick, easy and delicious crisp and cobbler recipes. I am so excited to add this easy apple blueberry crisp recipe to the blog. I know you’ll love it because:
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute dessert, nothing is as easy as a fresh, summer meets fall, apple berry crisp.
- Easy to make, easy to bake. This crumble topped apple and blueberry dessert uses just a handful of ingredients to make. All you have to do is assemble and bake!
- A simple dessert with layers of flavor. The rich, sweet and juicy blueberry and apple filling pairs perfectly with the buttery brown sugar and oat crumble. Top this berry apple crisp with cold vanilla ice cream and you have the perfect dessert.
Ingredients
This easy and delicious blueberry apple pie crumble recipe requires only a handful of ingredients to make.
Crumble Topping
Gather flour, oats, brown sugar, ground cinnamon, salt and butter.
Apple Blueberry Filling
Gather fresh apples and blueberries, light brown sugar, cornstarch, lemon juice, vanilla, salt and cinnamon.
Substitutions
Here are my recommended substitutions for this easy berry apple crumble recipe if you need them:
- Fresh Apples: Use a mix of tart and sweet baking apples such as Granny Smith, Honeycrisp, Jonagold, Fuji, and Pink Lady apples.
- Fresh Blueberries: Use fresh, firm blueberries that are in season. Blackberries would make a good substitute for this crisp recipe.
- Light Brown Sugar: This crumble recipe calls for light brown sugar, but maple sugar would also work well to make this berry crumble crisp refined sugar free.
- Cornstarch: This is used to thicken the juices from the apples and berries. Use an equal amount of flour or arrowroot in place of the cornstarch.
- Vanilla Extract and Lemon Juice: Both are used as flavor enhancers for the fruit. If you don’t have one or both, feel free to omit.
- All purpose flour: To make this blueberry and apple dessert gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the amount based on weight (60 g).
- Rolled or Old Fashioned Oats: I love the hearty and cozy texture of rolled oats, but quick cooking oats can work well too. Make sure to use a gluten free brand if you need this apple blueberry cobbler to be gluten free.
- Ground Cinnamon: This is another flavor enhancer that pairs beautifully with the fruit and crumble. Omit if you need to. Ground ginger would also be lovely in this recipe.
- Butter: Feel free to use any butter you like. To make this crumble recipe vegan or dairy free, use a vegan, diary free or plant based butter.
How To Make
Learn how to make apple blueberry crisp in a few easy steps.
- Lightly grease a 10-inch, 9 x 9, 8 x 10 or 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C). In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon and salt together until well combined. Using a fork, gently mix in a tablespoon of butter at a time until the crumble topping resembles wet sand with some larger crumbs. Transfer the crumble to the fridge until it’s time to top the apple and blueberry filling.
- Peel, cored and slice the apples into ¼ inch thick slices or ½ inch cubes. Wash and pat dry the blueberries. In another large bowl toss the diced or sliced apples and blueberries with the light brown sugar cornstarch, lemon juice, vanilla extract, salt and cinnamon. Make sure all the fruit is well coated.
- Transfer the blueberry and apple mixture to the prepared baking dish. Top the crisp with the brown sugar crumble. Bake the apple blueberry crisp for 45 - 60 minutes or until the top is a beautiful golden brown and the apple and blueberry filling is bubbling around the edges of the baking dish.
- Cool the apple berry dessert for 20 - 30 minutes. The filling needs time to cool and thicken. After the crumble has cooled, scoop into a bowl, top with ice cream or whipped cream and enjoy!
How To Freeze and Store and Serve
- Store: Transfer the blueberry apple crisp in an airtight container in the fridge for up to 3 - 4 days.
- Freeze: Make and bake the crisp according to the apple blueberry crisp recipe directions and cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the dessert in the freezer for up to 1 month.
- Thaw: Transfer the crumble to the refrigerator overnight and reheat the crisp in the oven at 350 F (177 C) for 15 minutes or until warmed through. Note that this method is not the best way to make and serve this crisp as the topping changes texture a bit.
- Serve: The best way to serve the berry apple crumble is warm from the oven with a big scoop of cold vanilla ice cream or freshly whipped cream on top. If you’d like a dessert for breakfast idea, top the crisp with greek yogurt and a drizzle of honey or maple syrup.
M’s Expert Tips
- Prepare the pan. Grease the bottom and sides of the baking dish to prevent the apple and blueberry filling from sticking to the pan.
- Use the right apples. The best apples for this crisp are also the best apples for baking other apple desserts. Look for a mix of tart apples like Granny Smith and sweeter apples like Jonagold, Honeycrisp, Fuji, or Pink Lady apples.
- Use the flavor boosters. Mix in 2 - 3 tablespoons of lemon juice and a couple of teaspoons of vanilla extract to really enhance the taste of the fruit filling.
- Let the dessert rest. Give this berry apple crumble dessert about 20 - 30 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
FAQs
Using too little butter can result in a crumble that is too dry and too much butter can result in a crumble topping that is soggy. Start with 6 tablespoons (85 g) of butter. If the crumble seems too dry, add 1 tablespoon (14 g) butter at a time, up to 2 additional tablespoons (28 g) butter.
As the fruit bakes, the juices from the fruit are released into the baking dish. Some fruits, especially berries and apples need a thickener prevent the fruit from getting too mushy. Cornstarch or other thickeners such as flour and arrowroot help the fruit juices turn into a thicker sauce like filling.
Most likely the apples were a softer variety like Macintosh, Red or Golden Delicious. These are great snacking apples, but do not hold up well when baked.
More Apple and Blueberry Recipes to Try
If you try this Apple Blueberry Crisp recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Apple Blueberry Crisp Recipe
Equipment
- 1 10-inch pan, 9x9, 11x7 or 12x8 baking dish
- 1 knife
- 1 apple peeler optional
Ingredients
Oat Crumble
- 1 cup rolled or old fashioned oats
- ½ cup (60 g) all purpose flour
- ½ cup (100 g) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, melted
Apple Blueberry Filling
- 5 cups apples, peeled, cored and sliced or diced about 4 large or 6 medium apples
- 2 cups blueberries, washed and pat dry
- ½ cup (100 g) light brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Lightly grease a 10-inch, 9 x 9, 8 x 10 or 11 x 7 inch baking dish. Preheat the oven to 350 F (177 C).
- In a large bowl whisk the flour, oats, light brown sugar, ground cinnamon and salt together until well combined. Using a fork, gently mix in a tablespoon of butter at a time until the crumble topping resembles wet sand with some larger crumbs. Transfer the crumble to the fridge until it’s time to top the apple and blueberry filling.1 cup rolled or old fashioned oats, ½ cup (60 g) all purpose flour, ½ cup (100 g) light brown sugar, 1 teaspoon ground cinnamon , ¼ teaspoon salt, 6 tablespoons (85 g) unsalted butter, melted
- Peel, core and slice the apples into ¼ inch thick slices or ½ inch cubes. Wash and pat dry the blueberries. In another large bowl toss the diced or sliced apples and blueberries with the light brown sugar cornstarch, lemon juice, vanilla extract, salt and cinnamon. Make sure all the fruit is well coated.5 cups apples, peeled, cored and sliced or diced, 2 cups blueberries, washed and pat dry , ½ cup (100 g) light brown sugar, 3 tablespoons cornstarch, 2 tablespoons (30 ml) lemon juice , 1 teaspoon vanilla extract , 1 teaspoon ground cinnamon , ¼ teaspoon salt
- Transfer the blueberry and apple mixture to the prepared baking dish. Top the crisp with the brown sugar crumble. Bake the apple blueberry crisp for 45 - 60 minutes or until the top is a beautiful golden brown and the apple and blueberry filling is bubbling around the edges of the baking dish.
- Cool the apple berry dessert for 20 - 30 minutes. The filling needs time to cool and thicken. After the crumble has cooled, scoop into a bowl, top with ice cream or whipped cream and enjoy!
Katie says
Amazing! Hands down my favorite apple crisp recipe!
Megan says
Thank you so much for the kind review Katie! So glad you like it.
Andee says
This was a really good recipe. I'm trying it again but this time Gluten free. I'll let you know...
Megan says
Thank you so much for trying the recipe. Please let me know how the GF version turns out.
Andee says
This was great as the original recipe. I tried it gluten free for a friend and it turned out very dry. That said, it was my first ever GF baking that I've ever done and am not familiar with how to it tweek it with the different ingredients.