Apple and Blueberry Crumble

This easy, cozy apple and blueberry crumble combines a cinnamon & pumpkin pie spice-laced fruity filling with ‘buttery’, crisp streusel topping for a simple yet more-ish dessert year-round!

Sweet and Fruity Blueberry Apple Crumble

Fruity crumbles and crisps are a delicious, crowd-pleasing dessert we enjoy year-round. From summery strawberry crumble, to a fantastic fall pear crumble, or this apple blueberry crumble that sits perfectly in-between seasons, there’s never a time when this super easy, cozy, and wonderfully budget-friendly dessert isn’t welcomed.

This time, we’re celebrating the classic flavors of warm apple crumble but with a juicy summery blueberry twist. When combined with cinnamon, pumpkin spice, and a combination of white and brown sugar, this warming, sweet-tart filling is incredibly moreish. Topped with a golden, ‘buttery’ streusel topping, this dessert smells delicious and will have the entire family going back for seconds.

Best of all, there are several ways to adapt this recipe (to your dietary or flavor preferences). It also can be made ahead, stores and freezes well, and you can use fresh or frozen blueberries. Plus, this apple & blueberry crumble is as at home on your family dinner table as it is at dinner parties, potlucks, and the holidays.

The Ingredients

The Apple Blueberry Crumble Filling:

• Apples: It’s best to use crisp apples that hold their shape when baked (softer ones, like Golden Delicious and McIntosh, become fluffy mush). Choose the flavor profile to suit your taste. I.e., Honeycrisp, Gala, Fuji, or Jonagold for a sweeter flavor, pink lady for sweet-tart flavor, or Granny Smith/Braeburn for a tart flavor.
• Blueberries: Use fresh or frozen blueberries.
• Lemon juice: Lemon blueberry crumble tastes great, balances sweetness, and keeps apples from browning.
• Sugar: A combination of white and brown sugar creates a light caramel flavor that perfectly complements the apple berry crumble filling.

If you prefer unrefined sugar, you could experiment with coconut or date sugar (the flavor will vary). You may experiment with sugar alternatives, like erythritol/monk fruit sweetener, too. Though this could affect the texture.

• Spices: A combination of cinnamon and pumpkin pie spice makes for a wonderfully full-bodied apple blueberry crisp filling. Omit the latter if preferred, though, and increase the cinnamon.
• Flour: Just regular all-purpose flour (or cornstarch) will help to thicken the juices in the filling, so it isn’t too runny.

The Vegan Streusel Topping

• Flour: We use regular all-purpose flour, but it should be possible to use a 50/50 blend of white and whole wheat flour or even a gluten-free flour blend (like Bob’s Red Mill or King Arthur’s).

Also, we haven’t tried this method before, but one reader told us they use a 50/50 bend of all-purpose flour with either oat flour or almond flour with amazing results.

• Dairy-free butter: Something like Miyoko’s or Earth Balance would work great. Melted coconut oil may also work, but the flavor will change.
• Sugar: Just like the filling, we use a combination of white and brown sugar for the best texture and flavor.
• Spices: A small amount of cinnamon and a pinch of salt will enhance and balance the flavors in the streusel topping.

What could I add To Vegan Blueberry Crumble?

If you’re looking to add more flavor or texture, several ingredients pair well with this apple blueberry crumble recipe, including:

• Spices: Boost the apple crumble filling flavor with:
  • Vanilla extract (for a subtle, sweet undertone that complements the fruit)
  • Ginger (fresh, ground, or crystallized – for heat)
  • Nutmeg (instead of cinnamon)
• Citrus zest: Lemon or orange zest would work for a bright, slightly tangy flavor.
• Dried fruits: I.e., raisins, cranberries, or apricots for chewy texture and sweetness.
• Nuts: Chopped walnuts, pecans, almonds, etc., will add texture/crunch to the streusel topping.
• Coconut: Add unsweetened shredded coconut or coconut flakes to the vegan crumble topping for a hint of coconut flavor and a slightly crunchy, chewy texture.

How to Make an Easy Apple Blueberry Crumble

• 1) First, preheat the oven to 375F/190C and lightly grease an 8×8-inch baking dish.
• 2) Then, in a medium bowl, prepare the vegan streusel topping by combining all the ingredients and using a fork or pastry cutter to ‘cut’/ mix it until it resembles crumbs.

Transfer the bowl to the freezer for about 15 minutes for a crunchier topping.

•  3) Meanwhile, rinse and slice the apples into ¼-inch thick slices or ½-inch cubes (using a knife, mandoline, or food processor slicing disk) and transfer them to a large bowl with the blueberries, lemon juice, sugars, flour, cinnamon, and pumpkin pie spice. Mix/toss well to combine.

• 4) Transfer the blueberry apple crumble filling to the prepared baking dish and evenly sprinkle the cinnamon streusel crumbles over it.

Sprinkle over some coarse brown sugar for an even sweeter, crunchier topping.

• 5) Bake the blueberry apple crumble for about 50-55 minutes, until the filling is tender and bubbling and the crumble topping is golden brown and crisp.

If it’s browning too quickly, tent the top with some foil. If it’s not browning enough, broil the top at the end.

• 6) Finally, remove the apple and blueberry crumble from the oven and allow it to cool for at least 10 minutes (to allow the filling to thicken/set) before serving.

Enjoy a portion of this easy blueberry crumble with dairy-free ice cream, vegan custard, whipped cream, dairy-free yogurt, or even caramel sauce.

FAQs

Top Recipe Tips

• Use the best fruit: This simple dessert will benefit massively from using the freshest/ripest fruit, so select it well.
• Selecting apples: Use sweet, tart, or a combination to find your perfect flavor profile. We prefer the latter for a more full-bodied filling.
• Adjust the sugar: Increase or reduce the amount to taste based on your preferred sweetness and the natural sweetness of the fruit.
• Don’t forget the resting: It’s important to leave the apple blueberry crumble for about 10-15 minutes before digging in. This will allow it to cool so the filling can thicken and make it easier to serve.

How to Make Ahead and Store?

You can make the filling and crumble topping a day ahead, storing them separately (covered) in the fridge. Leave them at room temperature for 20-30 minutes, assemble, and bake when needed.

The baked leftover apple blueberry crumble stores well either covered at room temperature for 1-2 days, in the fridge for 4-5 days, or wrapped tightly in the freezer for up to 3 months.

To reheat the apple & blueberry crumble, a microwave (1-2 minutes) will work well for single portions, though the streusel topping will remain soft. Alternatively, use an oven at 350F/175C (about 15-20 minutes) until heated through and lightly crisp on top.

More Vegan Fruity Dessert Recipes

• Stuffed baked apples
• Vegan peach pie with crumble topping
• Vegan apple pear pie
• Lemon blueberry cookies
• Thai mango sticky rice
• Vegan pineapple upside-down cake

Photos by Alfonso Revilla