Blueberry and Apple Crumble
In this easy blueberry and apple crumble, juicy apples and blueberries are topped with a crispy, buttery oat crumble topping to make this seriously delicious comforting dessert!
Equipment
- 23 cm (9 inch) round baking dish deep - mine is 6cm (2¼ inches) deep
Ingredients
Apple and Blueberry Filling
- 750g apples, peeled, cored and roughly cut into 2 cm / ¾ Inch cubes
- 2 Tablespoons water
- 2 Tablespoons white sugar / granulated sugar
- 1 Teaspoon ground cinnamon
- 200g (7 oz) blueberries, fresh or frozen
Crumble Topping
- 150g (1 c) plain flour
- 125g (½ c) cold butter, cubed
- 3 Tablespoons raw sugar / demerara sugar
- 2 Tablespoons white sugar / granulated sugar
- 1 Tablespoon cold water
- 20g (¼ c) rolled oats
Instructions
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
- Prepare the apples: peel, cut into quarters and remove the core. Roughly dice into 2 cm / ¾ inch cubes.
- Place the apples in a medium saucepan with the water, white sugar and ground cinnamon. Stir to combine then place on a medium heat. Bring to a simmer and cook for 5 minutes, until the apples are just beginning to soften. Once they have softened, test for sweetness, adding another tablespoon of sugar if they taste too tart (keeping in mind the topping is sweet.)
- Meanwhile, make the crumble topping:
- In a large mixing bowl add the flour, then tip in the cold butter and rub in to the flour with your finger tips until it resembles breadcrumbs. You can also use the food processor and pulse a few times.
- Stir the demerara / raw sugar and white sugar into the flour.
- Sprinkle over the 1 tablespoon of cold water and lightly mix in.
- Tip the softened apple into a 23 cm (9inch) deep round baking dish then stir in the blueberries.
- Sprinkle over the crumble mix, then sprinkle over the oats.
- Place in the preheated oven and bake for 30 minutes until the top of the crumble is golden and crisp and the juices are starting to bubble up around the edges.
Video
Notes
Serves 4-6 people
Apples – weight is before coring and peeling. The best type of apples to use in a crumble are Granny Smith apples or cooking apples, such as Bramley apples, as I have used in these images.
White sugar – also called granulated sugar, this is used in both the apple and blueberry layer, and the crumble topping.
Ground cinnamon – this spice is optional, I like to add it for a warming touch, but you can use a pinch of nutmeg or ground ginger if you prefer.
Blueberries – you can use fresh blueberries or frozen blueberries. If using frozen blueberries no need to thaw first.
Plain flour – all purpose flour.
Cold butter – salted or unsalted.
Raw sugar – in Australia I use raw sugar. If you are in the UK, use Demerara sugar. This light brown sugar gives the crumble topping a fantastic crunch.
Rolled oats – I like to use rolled oats as they are slightly larger and chewier, but you can use quick oats if you prefer.
The topping is sweet and fruit is slightly tart, this is on purpose as it balances out, especially with a scoop of sweet ice cream or custard.
Cooking the apple separately not only ensures juicy tender apples but means you can easily test for sweetness. Apples can vary in sweetness depending on their variety and ripeness, so it is best to test them for sweetness and add a little more sugar if needed before adding the crumble topping.
Adding a little cold water to the crumble topping helps clump bits together so you get those crispy clumps of buttery sugary crumble top. So delicious!
Sprinkle the oats on the top of the crumble to let them toast and then they’re crisp rather than chewy.
Don’t press the crumble topping down on the fruit, otherwise you can end up with dense and stodgy crumble.
Nutrition
Calories: 393kcalCarbohydrates: 58gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 137mgPotassium: 207mgFiber: 5gSugar: 30gVitamin A: 607IUVitamin C: 9mgCalcium: 24mgIron: 2mg
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