This Apple and Blueberry Crumble is a delicious sweet and tart mixture of popular fruits. Cooked until warm and topped with a cookie-like crumble on top.
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Apple and Blueberry Crumble
Fresh fruit desserts are one of my favorite things! And this crumble recipe combines two popular fruits into one for a fun flavor twist.
I love how easy it is to make this recipe and that it can be made in advance for a fast and easy dessert on the spot.
Don’t forget to serve it up with your favorite ice cream or whipped cream!
What is crumble topping made of?
A crumble topping is made of traditional baking ingredients like sugar, flour, and butter.
It tastes almost like a cookie spread out across the top of the fruit!
What is the difference between crumble and crisp? And cobbler?
The base of all of these desserts is the same. The differences come in with the toppings.
The topping of a crumble and crisp are very similar, but a crisp includes oats.
The oats “crisp” up when cooked, giving it the name. A crumble ends up being more cakey or like a cookie.
A cobbler topping is more like a biscuit, or biscuit/cookie crossover. The dollops of dough merge together making it look like a cobblestone street.
What is the best apple to use for apple crumble?
This is really a personal preference based on whether you like sweet or tart, and soft or firm.
I myself am more of a crisp and tart girl, so I like apples such as Gala or Granny Smith.
Any apples that you prefer will work great.
And you can definitely use a mixture of apples to make it even more fun!
Do you have to peel apples for apple crisp or crumble?
No, you can leave the skins on, however I recommend peeling them.
The skins are edible and it makes it faster and easier to leave them on.
But they will still be a little tough in the final dish and can affect the texture.
So if you prefer the skins on, go for it. Otherwise, I recommend taking a couple minutes to peel them.
Can I cook the crumble with the crumble directly on the fruit?
Yes, you can put the crumble pieces directly on the fruit before baking.
I recommend baking them separately, however.
If separate, you can cook the fruit longer to make it softer and draw more juices out of the fruit without burning the crumble.
It also helps keep the crumble from getting soggy.
But if you do not have a preference, you can throw it right on top and cook as directed.
Does fruit crumble need to be refrigerated?
Yes, you should keep it chilled in a container in the refrigerator.
To prevent the topping from getting soggy, you can store it separately if desired.
- Preheat oven to 350°F. Place the two racks in the middle upper and middle lower positions.
- Peel and dice the apples so they are in approximately 1/2 inch chunks.
- In a medium bowl, combine the apples, blueberries, and the remaining filling ingredients.
- Toss to combine and pour into a pie dish or 8×8 inch baking dish. Cover with foil and place on a baking sheet.
- In a food processor, add the flour, brown sugar, sugar, vanilla extract, and salt from the topping ingredients list. Pulse a couple times to mix.
- Add the butter chunks into the food processor and process until the mixture comes together in large balls, approximately 30 seconds.
- Add the almonds to the food processor and process to incorporate and slightly chop them up as desired.
- Pour the mixture out onto a second baking sheet that is lined with parchment or a silicone baking mat.
- Spread out the mixture and break up as needed so the chunks are no larger than ½ inch.
- Put the fruit dish on the baking sheet on the upper middle rack and the crumble sheet on the lower middle rack.
- Bake for approximately 15 minutes and when the crumble is turning a light brown, remove the crumble from the oven. Set aside.
- Continue cooking the fruit for an additional 15 minutes (30 minutes total) until starting to release juices. Remove from oven.
- Uncover the fruit and pour the crumble pieces on top of the fruit mixture. Serve warm with ice cream.