Apple and Blueberry Crumble – Nora Cooks

This Foolproof Apple and Blueberry Crumble features tender apples, juicy blueberries and a buttery oat crumble in every bite. It’s the ultimate dessert for summer and fall!

Crushed apples and blueberries in a white bowl with vegan whipped cream on top.

This Apple and Blueberry Crumble is an easy and rustic dessert that makes fresh, seasonal fruit the star of the show. The filling is bursting with sweet, juicy apples and tart blueberries while the cinnamon-infused and buttery oat crumble on top is the perfect finishing touch. Every bite is sweet, warm and comforting!

Just like my apple crumble, this easy apple blueberry crumble comes in handy when you need a foolproof dessert in a pinch. It’s easy to put together and can even be prepared a day before baking! Once out of the oven, serve hot and bubbly with a scoop of vanilla ice cream and dig into this perfect summer dessert.

Baked apple and blueberry crumble in a white bowl.

Required components (including substitutions)

Blueberry – Fresh blueberries are in season in North America from April to September. You can keep them to use all summer long in this Vegan Blueberry Crumble, as well as in my Blueberry Muffins, Blueberry Pancakes, and Blueberry Crisps. Frozen blueberries work in a pinch.
apple – The best apples for slicing are already in your fridge! Be sure to peel and core the apples before tossing with the rest of the filling ingredients. I like honeydew and other sweet varieties, but any apple will do.
sugar – You need granulated sugar for the filling and brown sugar for the crumbs.
lemon juice – Fresh lemon juice is important because it brightens up the generally warm and comforting crumble and cuts down on the tartness of the fruit.
All purpose flour – A 1:1 gluten free flour mix will also work.
cinnamon
salt
Togbog in rolled enthusiasm – Or if you want to make the crumble gluten free, use certified gluten free rolled oats.
Vegan butter – Melted plant-based butter is poured over the crumble topping to give it its irresistible flavor and crumbly texture. Coconut oil should work well as an alternative.

Blueberries and sliced apples in a glass bowl.

How to Crush Apples and Blueberries

Find the full recipe with measurements on the recipe card below.

Add blueberries, apples, sugar, lemon juice, flour, cinnamon and salt to a large bowl.

Toss gently to combine until the fruit is completely coated. Pour the apple blueberry crumble filling into a prepared baking dish and set aside.

Blueberries and sliced apples in a white bowl.

Next, make the crumble topping by whisking together the flour, oats, brown sugar, cinnamon and salt in a bowl.

Mix the brown sugar, oats, cinnamon, and flour together in a glass bowl.

Pour the melted butter over the top, then stir until the mixture is crumbly.

Pour the melted butter into a glass bowl with the flour, brown sugar, oats and cinnamon.

Sprinkle the crumble over the fruit in the baking dish. Bake the crumble until the sides are bubbly and the top is golden brown.

Scoop into bowls with vegan vanilla ice cream and/or caramel sauce, then serve and enjoy. You can also top with vegan whipped cream!

A crumbly and buttery oat crumble in a white bowl.

variety

Frozen blueberries – You can crush with frozen blueberries if you already have them at home.
Instead of apples – Instead of pairing blueberries with apple slices, use fresh or frozen strawberries, blackberries or raspberries. Peach or pear slices would also pair well.
Instead of blueberries – If you’re out of blueberries, customize the apple slices with fresh or frozen cherries or cranberries, plum or pear slices, or rhubarb.
less sweet – If you want the crumble to taste less sweet, reduce the granulated white sugar in the filling to ¼ cup.
Add almonds – Shredded Now add chopped almonds, pecans or almonds
to serve – Serve warm apple blueberry crumble in bowls with vanilla ice cream or coconut whipped cream. Finish with salted caramel sauce, crushed or candied nuts and/or extra cinnamon on top.

Go ahead and save

You can crumble up to 1 day before serving. Prepare the filling and oat crumble as usual, then store in separate airtight containers in the fridge. Combine the dough and bake the next day.

If you run out of leftovers, store them in an airtight container in the fridge for up to 5 days. The crumble also freezes well for 3 months.

Reheat leftovers in a 350ºF oven until warm.

Serve sliced apples and blueberries in a white bowl with vegan whipped cream on top.

Want more fruity vegan desserts?

Preheat oven to 350 degrees F and lightly spray a 9-inch pie pan or 2-quart baking dish.
In a large bowl, combine the blueberries, apples, sugar, lemon juice, flour, cinnamon, and salt. Stir gently until well combined and the fruit is coated.
Transfer the fruit mixture to the prepared dish and set aside.
In a medium-sized bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and stir until well combined and the mixture crumbles.
Sprinkle the topping over the fruit in the dish. Use your hands to make a few large portions of the topping; As they bake, they will turn into delicious clusters.
Bake for 35-40 minutes, until the top is golden brown and the apples are tender. The sides will bubble.
Serve warm with vanilla ice cream or whipped cream. Enjoy!

You can use frozen blueberries if needed. Instead of apples, feel free to use other fruits like strawberries, peaches, pears, etc.
To go gluten-free, use gluten-free all-purpose flour instead and make sure your oats are certified gluten-free.
Vegans can use coconut oil instead of butter.

Course: dessert

Recipe: US

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