Apple and Blueberry Crumble

This apple and blueberry crumble recipe is such a satisfying comforting dessert any time of the year. With a delicious layer of fruity blueberry apple topped with cinnamon crisp crumble. Perfect in the summer months served with a scoop of cold ice cream, creme Chantilly or in winter served drizzled with hot custard.

This apple & blueberry crumble can be made with fresh or frozen blueberries making it perfect if you have an abundance of blueberries when they are in season.

When recipe testing this berry and apple crumble I used my gluten free apple crumble tart topping as a base not only for this recipe but also my gluten free rhubarb crumble and adapted it until it was just right!

Why make this recipe

• Such a satisfying and comforting dessert
• Its gluten free and easily made dairy free
• Super simple to make
• Adaptable to use with fresh or frozen fruit
• Can be made in advance

Ingredients

• Gluten free All purpose Flour - GF plain flour in the UK. See my baking tips below for information on the gluten-free flour blend I used.
• Brown sugar - I love brown sugar as it adds a lovely flavor but if you only have white sugar available you can substitute the brown sugar for white sugar.
• Xanthan Gum - Omit if this is included in your flour blend.
• Butter - Use cold butter straight from the refrigerator.
• Ground Cinnamon - Compliments and adds flavor which pairs nicely with the apples and blueberries.
• Gluten free Oats - I love the extra crisp that the oats give to the crumble. If you can't tolerate oats you can skip this part of the recipe to make an apple and blueberry crisp without oats.
• Fresh Blueberries - I used fresh blueberries as they were in season at the time of making this recipe. Frozen blueberries will also work well but may add a little extra liquid to the filling.
• Apples - (approx 3-4 apples) Peeled and sliced - I used Bramley apples. I have also used granny smiths, gala, and pink lady in this recipe in the past. This will also work well with your preferred apple variety.
• Cornstarch - Cornflour in the UK. Helps thicken the juices from the fruit.
• Lemon juice - Lemon juice helps prevent the apples from discoloring and also balances out the sweetness and tartness of the apples.

See the recipe card for quantities.

Substitutions and Variations

As I live in a rural location I know how difficult it can be when some ingredients are not available locally or out of stock. This recipe is so adaptable to suit your needs or use your preferred berries to suit your family's tastes or dietary needs.

• Without oats - To make apple blueberry crisp without oats you can omit the oats from the crumble topping.
• Dairy free or Vegan - To make this recipe dairy free or vegan substitute the butter with your preferred dairy-free butter block.
• Mixed berries - Use your preferred berries or frozen berries which makes this recipe great for a Thanksgiving dessert or Christmas crumble when blueberries are not in season.

Instructions

1.In a large bowl mix together the flour and xanthan gum. Rub the flour with butter together until the mixture resembles breadcrumbs.

2. Mix in the sugar, cinnamon, and oats until evenly combined then place in the fridge to chill while you make the filling.

5. Spoon the crumble mixture on top of the fruit evenly. Carefully place the pie dish in the center of the oven for approx 35-40 minutes until the crumble is golden brown.

6. You will know when the crumble is ready when using a knife it slides easily through the apples. 

See the recipe card for full instructions.

Equipment

I used a rectangle 8x10 baking dish. I have also made this recipe in the past using a round pie dish and an oval dish. It's really your preference on how you want the finished dish to look or what you have available but I recommend using a baking dish in the larger size to be sure there is plenty of space to fit all the fruit.

Storage

Once cooled wrap the dish well with plastic wrap and store in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or place the full dish back in the oven until warm. Cover with foil if reheating in the oven to prevent the crumble from browning further.

The apple berry crumble can be frozen for up to 3 months. Once cooled wrap the dish well with plastic wrap and store in a freezer-safe container. Defrost at room temperature and reheat in the oven until warm.

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