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A spoonful of oat baked crumble with blueberries and apple.

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. 
5 from 18 votes
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Course: Dessert
Cuisine: western
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 serves
Calories: 485kcal

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 tsp ground cinnamon
  • ½ tsp 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
Ingredients info:
  • apples – large and peeled. You can use any variety you like. Granny Smith apples will give a tart flavour which contrasts perfectly with the sweet crunchy topping. Pink Lady, Jazz apples or red apples are sweeter options but just as delicious.
  • water – for cooking the apples.
  • caster sugar – a super fine sugar. If you cannot find it, you can pulse regular raw/granular sugar in a food processor a couple times until fine.
  • lemon juice – either fresh or store-bought.
  • spices – I use a combination of ground cinnamon and nutmeg in my apple and blueberry crisp / crumble as they give a sweet aromatic flavour.
  • frozen blueberries – or substitute with fresh blueberries.
  • rolled oats – you can substitute the rolled oats with quick oats if you prefer. You can also use gluten-free oats to make this crumble recipe gluten-free.
  • brown sugar – use either light (regular) or dark brown sugar.
  • plain flour – also known as all-purpose flour.
  • butter – either salted or unsalted butter is fine to use.
More recipe tips:
Butter notes – Take your butter out of the fridge just a few minutes before you start making the crumble (right before you simmer your apples is perfect). You want the butter to still be hard, but not so hard that you can't squish it in your hands. I also recommend cutting the butter into blocks so that it's even easier to work with.
Apple Crisp or Apple Crumble? - Here in Australia we refer to it as crumble but in the US it is referred to as crisp – but it’s exactly the same thing.
Blueberry substitutes - You can substitute the blueberries for raspberries, blackberries or strawberries (although blueberries are my favourite option!).
Clumps in the crumble – Leave some clumps of the butter when mixing the crumble ingredients with your hands. This is the secret behind deliciously crunchy, crispy crumble!
Storage - You can keep your crumble in the fridge up to 5 days after it’s baked. Wait until the crumble has cooled, then cover it with plastic wrap.
Freezing - You can freeze this recipe for up to 3 months in an airtight container. The crumble can be defrosted and reheated directly from frozen, or you can defrost it in the fridge overnight and then reheat in the microwave or oven.
Serving suggestions - Crumble is delicious on it’s own… but even better when served with ice cream, custard or cream.

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