Apple and Blueberry Crumble
A simple apple and blueberry crumble that takes only 10 minutes to prepare and is a sure winner with the whole family! Serve with ice cream, custard or cream for a truly delicious dessert.
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Servings: 8 serves
Calories: 485kcal
Cost: $10
Equipment
- Stove-top or Thermomix
- Oven
Ingredients
- 5 apples large apples, peeled and sliced
- 1 cup (250g) water
- ½ cup (115g) caster sugar
- 2 tbs lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 500 g blueberries frozen
Crumble
- 1 ⅓ cups (120g) rolled oats
- ½ cup (100g) brown sugar
- 50 g plain flour
- 115 g butter
Instructions
Conventional Method
- Preheat oven to 190 degrees celsius (180 if using fan-forced). Grease a large oven-proof baking dish with butter and set aside.
- Place the peeled and sliced apples into a medium saucepan with the water, caster sugar, lemon juice, cinnamon and nutmeg. Bring to a low simmer for 5-10 minutes or until just softened. Drain off the excess liquid.
- Place the stewed apples into the baking dish. Sprinkle over the frozen blueberries.
- To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of the oats and flour are completely combined with the butter.
- Sprinkle the crumble over the apple and place into the preheated oven.
- Cook for 35 minutes or until the crumble is golden and crunchy.
Thermomix Method
- Preheat oven to 190 degrees celsius (180 if using fan-forced). Grease a large baking dish with butter and set aside.
- Place peeled and sliced apples into the TM bowl. Add water, sugar, cinnamon, nutmeg and lemon juice. Cook for 5 minutes, 90 degrees on Reverse, Speed 1.
- Drain the excess liquid from the apples and place into the prepared baking dish. Sprinkle the frozen blueberries over the top.
- Rinse and dry the TM bowl.Place the oats, flour, butter and sugar into the TM bowl. Press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter.
- Sprinkle the crumble over the apple and place into the preheated oven.
- Cook for 35 minutes or until the crumble is golden and crunchy.
Video
Notes
RECIPE NOTES & TIPS
- For the crispiest crumble - leave a few buttery clumps in the topping mixture—those golden nuggets are the best part!
- Butter temperature – keep it cold for the best clumps.
- Make-ahead – assemble the crumble and refrigerate (unbaked) for up to 24 hours. Bake when ready.
- Storage – leftovers keep in the fridge for up to 5 days.
- Freezing – freeze baked or unbaked crumble for up to 3 months in an airtight container.
- Serving ideas – pair with ice cream, custard or cream (all three if you’re feeling fancy).
- Fruit swaps – pears, peaches, raspberries or blackberries all work beautifully.
- Thermomix shortcut – blitz the crumble topping in seconds on Turbo for a no-fuss mix.
- Healthier twist – reduce sugar, swap in almond meal for flour, or use coconut oil instead of butter.
Nutrition
Calories: 485kcal | Carbohydrates: 85g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 112mg | Potassium: 338mg | Fiber: 8g | Sugar: 47g | Vitamin A: 455IU | Vitamin C: 12.7mg | Calcium: 48mg | Iron: 2.4mg
