Apple and Blueberry Crumble is a healthy yet delicious quintessential British dessert made with juicy, sweet autumn apples and blueberries topped with nutty, crisp crumble. This simple recipe is a great crowd pleaser and you can make it in advance.
This warm and toasty autumn pudding recipe is very similar to my Best Apple Crumble Recipe, but with the addition of some fresh blueberries. And the nutty crumble topping makes it taste even more delicious. It is possibly the best apple & blueberry crumble with cinnamon recipe ever!
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 very few fridge & pantry ingredients to make this apple pie.
- It 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 pie when you need it.
Ingredients & Substitutes
- Apples - cooking apples such as Braeburn, Granny Smith, Honeycrisp, Bramley and Cox's are best for this crumble. 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. 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.
- Cinnamon - I love adding a spoonful of cinnamon powder for intense flavour. You can omit if you find it too strong or use just a little.
- 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 if there is any excess water before adding 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.
- Plain white flour - it is also known as all-purpose flour. It is perfect for making cakes, cookies, pastries and thickening sauces.
- Butter - use small cubes of cold unsalted butter.
- 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 flavour before adding them to your baked goods.
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 oven to 180°C (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 down to 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 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 silicon spatula. Bake in the preaheated oven for 25 to 30 minutes or until it looks golden brown. Let it rest for 5-10 minutes before serving.
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!
For more delicious sweet treats why not try:
Top Tip From the Chef
- 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.
I hope you enjoy the process of making this delicious crumble as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Apple and Blueberry Crumble
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)
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 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.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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