Apple blueberry crisp is a cozy, classic dessert that combines sweet-tart apples with juicy blueberries and a buttery, cinnamon-spiced brown sugar crumble. It’s an easy bake that highlights seasonal fruit and a crunchy oat topping, perfect served warm with vanilla ice cream or lightly sweetened whipped cream.
Why Should You Make This Recipe
This apple blueberry crisp is one of those simple, satisfying desserts you can assemble quickly and bake when you need a comforting sweet. The warm, juicy apple-and-berry filling balances perfectly with a buttery oat and brown sugar crumble. It’s ideal for weeknight desserts, last-minute company, or a cozy weekend treat because:
- It’s fast and forgiving. A straightforward assembly and a single baking dish make this crisp an easy go-to.
- Minimal ingredients. The recipe calls for common pantry staples and fresh fruit, so there’s little prep and no fuss.
- Layered flavor and texture. The tender fruit filling with cinnamon and lemon shines under a crunchy, buttery topping—serve with cold vanilla ice cream for contrast.
Ingredients
This blueberry-and-apple crumble uses a handful of ingredients for both the fruit filling and the oat crumble topping.
Crumble Topping
Flour, rolled oats, light brown sugar, ground cinnamon, salt and butter.
Apple Blueberry Filling
Fresh apples and blueberries, light brown sugar, cornstarch, lemon juice, vanilla, cinnamon and a pinch of salt.
Substitutions
Simple swaps if you need them:
- Apples: Use a mix of tart and sweet baking apples (Granny Smith, Honeycrisp, Jonagold, Fuji, Pink Lady) for good texture and flavor.
- Berries: Fresh firm blueberries work best. Blackberries can be used instead for a bolder flavor.
- Sugars: Light brown sugar is recommended for flavor and moisture; maple sugar or other natural sweeteners can substitute if desired.
- Thickeners: Cornstarch thickens the filling; substitute an equal amount of all-purpose flour or arrowroot if needed.
- Flour: Use a 1:1 gluten-free flour blend if you need this to be gluten free—measure by weight when possible.
- Oats: Rolled (old-fashioned) oats give the best texture, though quick oats will work.
- Butter: Regular or salted/unsalted butter is fine; use a plant-based butter for dairy-free or vegan versions.
- Spices: Cinnamon is classic; ground ginger or a pinch of nutmeg are nice alternatives.
How To Make
Follow these easy steps to make apple blueberry crisp.
- Prep the pan and oven: Lightly grease a 10-inch, 9×9, 8×10 or 11×7 baking dish. Preheat the oven to 350°F (177°C).
- Make the crumble topping: In a large bowl, whisk together the flour, rolled oats, light brown sugar, ground cinnamon and salt. Cut cold butter into the dry mixture a tablespoon at a time until the topping resembles coarse crumbs with some larger pieces. Chill the crumble in the refrigerator while you prepare the filling.
- Prepare the fruit: Peel, core and slice or dice the apples (about 4 large or 6 medium apples for 5 cups). Wash and dry the blueberries. Toss apples and blueberries in a bowl with light brown sugar, cornstarch, lemon juice, vanilla, cinnamon and salt, coating the fruit evenly.
- Assemble and bake: Transfer the fruit mixture to the prepared baking dish, sprinkle the chilled crumble evenly over the top, and bake 45–60 minutes, until the topping is golden and the filling is bubbling at the edges.
- Cool and serve: Let the crisp rest 20–30 minutes to thicken. Serve warm with vanilla ice cream, whipped cream, or for a breakfast twist, Greek yogurt and a drizzle of honey or maple syrup.
How To Freeze, Store and Serve
- Store: Keep leftover crisp covered in an airtight container in the refrigerator for 3–4 days.
- Freeze: Fully cool the baked crisp, wrap the dish in plastic wrap and foil, and freeze for up to 1 month.
- Thaw and reheat: Thaw overnight in the refrigerator, then reheat in a 350°F (177°C) oven for about 15 minutes until warmed through. Note the topping may lose some crispness after freezing.
- Serve: The crisp is best warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch option, top with plain or lightly sweetened Greek yogurt and a drizzle of honey.
M’s Expert Tips
- Grease the pan well: This prevents sticking and makes serving easier.
- Choose sturdy apples: Baking apples like Granny Smith, Honeycrisp, Jonagold or Pink Lady hold their shape and provide balanced sweetness.
- Use lemon and vanilla: A couple tablespoons of lemon juice and a teaspoon of vanilla brighten the fruit flavors.
- Allow time to rest: Let the crisp cool 20–30 minutes so the filling thickens and slices hold together.
FAQs
If there’s too little butter the topping can be dry; too much butter makes it soggy. Start with the recommended amount and add a tablespoon at a time if the mixture seems too dry. Baking until golden also helps crisp the topping.
Cornstarch thickens the fruit juices released while baking so the filling becomes a saucy, spoonable texture rather than runny. Flour or arrowroot can be used as alternatives.
Soft, non-baking apples like McIntosh or Golden Delicious can break down and become mushy when baked. Use firmer baking varieties for better texture.
More Apple and Blueberry Recipes to Try
- Blueberry Ricotta Cake
- Blueberry Bread Pudding
- French Apple Cake
- Apple Fritter Bread
If you make this Apple Blueberry Crisp, please rate the recipe and leave a comment to help other bakers. Tag @olivesnthyme on Instagram so we can see your version.
Apple Blueberry Crisp Recipe
Equipment
- 1 10-inch pan, 9×9, 11×7 or 12×8 baking dish
- Mixing bowls
- Knife
- 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)
- 2 cups blueberries, washed and patted 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, 9×9, 8×10 or 11×7 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. Using a fork or pastry cutter, gently mix in the butter a tablespoon at a time until the crumble topping resembles wet sand with some larger crumbs. Chill the crumble while you prepare the fruit.
- Peel, core and slice the apples into ¼ inch slices or ½ inch cubes. Wash and pat dry the blueberries. Toss apples and blueberries with light brown sugar, cornstarch, lemon juice, vanilla, cinnamon and salt, making sure the fruit is well coated.
- Transfer the fruit mixture to the prepared dish and top evenly with the chilled crumble. Bake 45–60 minutes, until the top is golden and the filling is bubbling around the edges.
- Cool 20–30 minutes to allow the filling to set. Serve warm with ice cream or whipped cream.
Notes
Store: Keep in an airtight container in the refrigerator for 3–4 days.
Best apples: Use a mix of tart and sweet baking apples such as Granny Smith, Honeycrisp, Jonagold, Fuji, or Pink Lady for the best texture and flavor.
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