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 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 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
- 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.
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.
3. Place your sliced apples and blueberries in a bowl. Add the sugar, lemon juice, and cornstarch to the apples and mix until all the apple slices and blueberries are coated evenly.
4. Evenly spread the apple and blueberries in the baking dish. Sprinkle the cinnamon over the top of the fruit.
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.
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
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.
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.
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.
Yes, As this recipe is already gluten free you can also make it dairy free by using your preferred dairy free butter block.
No, If you prefer to leave the apple skins on that will be fine. It's really your own personal preference.
I have made this recipe to be a sweet dessert but you can reduce the sugar a little if preferred which will change the outcome of the flavor slightly and sweetness.
Yes, You can also use frozen berries when making this recipe. So no need to wait until blueberries are in season you can enjoy this dessert any time of year.
Gluten free recipes you might also enjoy
Apple and Blueberry Crumble
- 1 Baking dish I used and 8x10 dish but a round pie dish will also work well.
- 200 Grams GF All purpose Flour GF plain flour in the UK
- 60 Grams Brown sugar You can also use white caster sugar if preferred.
- ¼ Teaspoon Xanthan Gum Omit if this is included in your flour blend.
- 100 Grams Butter
- ¼ Teaspoon Ground Cinnamon
- 50 Grams Gluten free Oats
Blueberry and apple filling
- 350 Grams Fresh Blueberries
- 450 Grams Apples (approx 3-4 apples) Peeled and sliced
- 2 Tablespoons Brown sugar
- 1 Tablespoon Cornstarch Cornflour in the UK
- 1 Tablespoon Lemon juice
- ½ Teaspoon Ground Cinnamon
How to make gluten free crumble
- In a large bowl mix together the flour and xanthan gum.
- Add cold butter to the flour and rub together until the mixture resembles breadcrumbs.
- Mix in the sugar, cinnamon, and oats until evenly combined then place in the fridge to chill while you make the filling.
How to make the apple and blueberry filling
- Place your sliced apples and blueberries in a bowl.
- Add the sugar, lemon juice, cornstarch to the apples and mix until all the apple slices and blueberries are coated evenly.
Assembling the Apple blueberry crumble
- Preheat the oven to 180°C/350°F/Gas mark 4
- Evenly spread the apple and blueberries in the baking dish. Sprinkle the cinnamon over the top of the fruit.
- Remove the crumble mixture from the fridge and 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.
- You will know when the crumble is ready when using a knife it slides easily through the apples.
I hope you enjoyed this Apple Blueberry Crumble recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.