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 or in winter served drizzled with hot custard.
Servings: 8 Servings
Calories: 300kcal
Equipment
- 1 Baking dish I used and 8x10 dish but a round pie dish will also work well.
Ingredients
Crumble ingredients
- 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.
- 150 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
Instructions
How to make gluten free crumble
- In a large bowl mix together the flour, sugar, cinnamon and xanthan gum.
- Add cold butter to the flour mix and rub together until the mixture resembles breadcrumbs.
- Mix in the 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.
Notes
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.
Can I make this recipe gluten free and dairy free?
Yes, As this recipe is already gluten-free you can also make it dairy free by using your preferred dairy-free butter block.
Do I have to peel the apples?
No, If you prefer to leave the apple skins on that will be fine. It's really your own personal preference.
Nutrition
Serving: 1Serving | Calories: 300kcal | Carbohydrates: 49g | Protein: 3.8g | Fat: 11.9g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.7g | Cholesterol: 26mg | Sodium: 84mg | Potassium: 109mg | Fiber: 4.8g | Sugar: 20.9g