Apple and Blueberry Crumble is a healthy & delicious quintessential British dessert made with juicy, sweet autumn apples and blueberries topped with nutty, crisp crumble. It is perfect for summer, autumn, or the holiday season. This simple recipe only takes 20 minutes to prepare and is a great crowd-pleaser.
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This warm, tasty and toasty British pudding recipe is very similar to my Easy Apple Crumb Cake and Best Apple Crumble Recipe and can be prepared a couple of days ahead. The nuts added to the crumble topping make it taste even more delicious.
Why This Recipe Works?
- What I like most about this recipe is that everything is fresh and seasonal. No frozen berries or canned apples!
- You need a handful of fridge & pantry ingredients to make this apple and berry crumble.
- This warm, comforting, and creamy crumble recipe is very easy and quick to put together with step-by-step instructions and pictures.
- You can make the filling and the dough in advance and keep refrigerated for a couple of days. All you need is to build the dish when you need it.
What Apples Are Best For Crumble?
Cooking apples such as Braeburn, Granny Smith, Honeycrisp, Bramley, and Cox's are best for this crumble recipe. I sometimes use Gala apples for extra sweetness and some texture.
It is totally up to you what apples you want to use depending on how sweet or sour you want your crumble.
If you still have some extra apples, try making Easy Puff Pastry Apple Pie, or Apple Crumb Cake.
Ingredients & Substitutes
- Apples - I use cooking apples such as Braeburn, Granny Smith, Honeycrisp, Bramley, and Cox's. Peel your apples using a peeler and core with a help of an easy grip apple corer before slicing or cutting them into chunks.
- Sugar - I use caster sugar but granulated or brown sugar would be great too. The amount of sugar given in the recipe works perfectly for the apples I use. Adjust the amount of sugar to your taste and the apples you use.
- Blueberries - I use fresh blueberries as they are available all year round here in the UK. You can use frozen blueberries or any other berries you can find. If you want to use frozen berries, defrost them and drain them if there is any excess water before adding them to the pie.
- Vanilla Paste - It is an essential ingredient for cakes, cookies, and pastries. You can substitute it with vanilla extract or vanilla bean.
- Demerara sugar - It gives extra crunchiness to the crumble. You can substitute it with light brown or granulated sugar.
- Walnuts - Baking with nuts is a great way to add flavor and texture to your crumble. Use pecan nuts if you prefer. Lightly toast them for a more intense flavor before adding them to your baked goods.
Step-by-Step Instructions
Making this delicious pudding is surprisingly easy. And there are only a few simple tips and steps that you need to follow to achieve the best results:
Cook The Apples
Preheat the oven to 180° C - 356° F (fan oven) and then prepare the apples. Peel and core the apples using an apple corer which makes life much easier! Cut them in halves, then thinly slice.
Place the apples, sugar, and cinnamon into a saucepan and cook it on medium heat until the apples are slightly softened and the juice from the apples is reduced to a syrup consistency.
Remove from the heat, and then add the blueberries. Let the mixture cool down for 10 minutes while preparing the crumble topping.
Prepare the Crumble
Cut the butter into small cubes and place in a mixing bowl with the flour. Rub them together with your fingertips until it looks like bread crumbs.
Add the sugar and chopped walnuts to the crumb and lightly rub the mixture with your fingertips until combined, without overworking it.
Build the Crumble and Bake
Transfer the apple and blueberry filling into a baking dish 20cm x 30 cm (13" x 9").
Sprinkle the crumble over the filling and gently spread it using a silicon spatula.
Bake in the preheated oven for 25 to 30 minutes or until it looks golden brown. Let it rest for 5-10 minutes before serving.
Top Tips From the Chef
- Use good quality unsalted butter and make sure it is cut into small cubes and very cold before mixing it with sugar and flour.
- Toast the walnuts lightly in the oven before adding them to your crumble. Toast them in the preheated oven to 150°C - 300° F (fan oven) for 15 to 20 minutes.
- You can make the crumble topping and keep it in the freezer for up to 3 months. Simply pull it out when you need it and use it from frozen.
- Use different berries for this crumble recipe such as raspberries, blackberries, or gooseberries, depending on what's in season.
Serving Suggestions
This delicious and filling Apple and Blueberry Crumble is delicious served with vanilla ice cream, clotted cream, or/and warm custard.
Although I prefer my custard warm out of the oven, you can serve it cold, out of the fridge, or at room temperature, and have it for breakfast with some creme fraiche or plain yogurt.
Recipe FAQs
You can reheat apple and blueberry crumble in a microwave on medium heat. Or alternatively, you can reheat it in the oven. Make sure you cover it with tin foil to avoid the crumble burning by the time the filling is heated.
The best way to store the crumble is in the fridge. Place it in an airtight container to keep it fresh for up to 3 days! You can also freeze the leftovers if you want to keep them longer, for up to 3 months.
Both crumble and crisp are baked fruit desserts with a crispy crumble topping. Crumble is more common in the UK and Australia whilst crisp is more common in the US.
Crisps are usually made with oats. However, many crumble recipes also have oats in their topping.
Related Recipes
For more delicious and comforting British pudding recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this quintessential British dessert recipe "Apple and Blueberry Crumble" as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Apple and Blueberry Crumble
Equipment
- 1 peeler
Ingredients
For Apple and Blueberry Filling
- 1 kg apple (gala, Bramley, granny smith, or honey crisp apples are best for crumbles)
- 2 tablespoon caster sugar (30 grams)
- 1 ½ teaspoon cinnamon
- 1 teaspoon vanilla paste
- 150 g blueberries
For the Crumble
- 165 g plain flour
- 60 g unsalted butter (cut in small cubes)
- 60 g demerara sugar
- 80 g walnuts (chopped)
Instructions
Cooking the Fruit Filling
- Preheat oven to 180 °C (fan oven).
- Peel, core, and slice the apples.
- Place the apples in a pan and add sugar along with the cinnamon, give it a good stir to make sure all apples are evenly covered with cinnamon and sugar.
- Cook until the apples are slightly softened, remove from the heat, and then add the blueberries.
- Let the filling cool down and proceed with preparing the crumble mixture.
Prepare the Crumble Mixture
- Cut the cold butter into small cubes and place it in a mixing bowl with the flour.
- Rub them together with your fingertips until it looks like bread crumbs.
- Add the sugar and chopped walnuts to the crumb and lightly rub the mixture with your fingertips until combined, without overworking it.
Build the Crumble and Cook
- Transfer the apple and blueberry filling into a baking dish 20cm x 30 cm (13" x 9").
- Sprinkle the crumble over the filling and gently press using a Silicone Spatula silicon spatula.
- Bake in the preheated oven for 25 to 30 minutes or until it looks golden brown.
- Let it rest for 5-10 minutes before serving.
Notes
- Use a good quality unsalted butter and make sure it is cut into small cubes and very cold before mixing it with sugar and flour.
- Toast the walnuts lightly in the oven before adding them to your crumble. Toast them in the preheated oven to 150°C (fan oven) for 15 to 20 minutes.
- You can make the crumble topping and keep it in the freezer for up to 3 months. Simply pull it out when you need it and use it from frozen.
- Use different berries for this crumble recipe such as raspberries, blackberries, or gooseberries, depending on what's in season.
- Peel your apples using a peeler and core with a help of an apple corer before slicing or cutting them into chunks.
Nutrition
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Angela
I made this for my mom and she absolutely loved it! I will do this again and again.