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Apple Blueberry Crisp Recipe

Megan
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.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 6 servings

Equipment

  • 1 10-inch pan, 9x9, 11x7 or 12x8 baking dish
  • 3 mixing bowls
  • 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!

Notes

Store: Transfer the blueberry apple crisp in an airtight container in the fridge for up to 3 - 4 days. 
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. 
Keyword Apple Berry Crisp, Apple Blueberry Crisp, Apple Blueberry Crisp Recipe, Blueberry Apple Crisp
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