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!
What I like most about this recipe is that everything is fresh and seasonal. No frozen berries or canned apples! And the list of the ingredients is very short. It is very easy and quick to put together and you can make it in advance.
How to Make Blueberry and Apple Crumble?
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 prepare the apples. Peel and core the apples using an 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 . 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!
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I hope you enjoy the process of making this classic comfort food 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 tbsp caster sugar (30 grams)
- 1 ½ TSP cinnamon
- 1 TSP 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.
Did you make this recipe?