This Apple Blueberry Crumble features juicy berries and sweet apples under a layer of crunchy oat crumble. Flavored with warming cinnamon and vanilla, it's an easy, wholesome dessert to serve to a crowd. Gluten-free, nut-free, vegan, refined sugar-free.
A Wholesome, Comforting Dessert
Fruit crumbles are one of the best ways to celebrate fruits of the season. A simple topping of oats, vegan butter and coconut sugar bakes up into a crispy, nubbly crust covering the jammy fruit below. I've used a combination of apples and blueberries for the perfect balance of sweet, tart, and juicy. Serve it up on its own or with a dollop of coconut whipped cream for a heavenly yet wholesome dessert.
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Ingredients and Substitutions
Apples - I like Honeycrisp apples here for their firm texture and natural sweetness. You can use a more tart apple, like Granny Smith, or Pink Lady, if preferred.
Blueberries - Rich in polyphenols and add a sweet juiciness to the crumble. You can use fresh or frozen blueberries (no need to defrost).
Lemon juice - Rounds out the sweetness of the filling. Use fresh-squeezed here for the best flavor.
Arrowroot starch - A gluten-free starch which helps thicken the filling slightly. Tapioca starch also works well.
Ground cinnamon - Adds a warming flavor to the filling and topping which works so well with the apples and blueberries.
Maple syrup - Naturally sweetens the fruit filling. If you don't have maple syrup, agave nectar or honey (if not vegan) can be used instead.
Oats - A combination of whole oats and oat flour are used to form the bulk of the topping. Make sure you're using certified gluten-free oats, if needed.
Coconut sugar - An unrefined sugar with a caramel-like flavor. Used for sweetening the crumble topping. Organic cane sugar also works well here.
Vegan butter - Helps the topping crisp up and adds a delicious, buttery flavor. Coconut oil can be used as a substitute but will add a slight coconut flavor to the topping.
Vanilla extract and salt.
How to Make Apple Blueberry Crumble
Before you start: Preheat the oven to 350°F. Lightly grease an 9x9-inch baking dish with cooking spray.
Step 1: In a large bowl, combine the apples, blueberries, lemon juice, arrowroot starch, cinnamon, maple syrup, and vanilla extract. Transfer the mixture to the prepared baking dish.
Step 2: For the topping, place two cups of oats into the bowl of a food processor. Process on high until you have a fine flour consistency. Transfer the oat flour to a second large mixing bowl. Add the coconut sugar, cinnamon, and salt to the oat flour.
Step 3: Add the coconut sugar, cinnamon, and salt to the oat flour. Pour melted butter into the flour mixture and stir to combine. Fold in remaining ½ cup of oats.
Step 4: Scatter topping evenly over prepared fruit. I like to press some of the topping into little pieces. Bake for 30 to 40 minutes, or until the fruit is bubbling and topping has started to brown.
Recipe tips
- As the crumble is baking, if the topping is browning too much before the filling is cooked, cover the dish with a loosely tented piece of alumnium foil.
- Try to cut the apples into evenly sized pieces so they all cook at the same rate.
- You can use a mixture of different types of apple to change up the sweet/tart balance of the filling.
- Add some chopped nuts to the topping for added crunch.
- Double up the crumble topping and store the extra topping in the freezer. You can bake it straight from frozen!
- Let the crumble cool for 10-15 minutes before serving. This gives the filling time to thicken slightly which makes it easier to serve.
- Add the finely grated zest of 1 lemon to the filling for a bright flavor.
FAQs
Yes, you can make the filling and topping then store them separately in covered bowls in the fridge for up to 24 hours before assembling and baking. You can also store baked, cooled crumble in a covered dish in the fridge for up to 3 days.
Usually yes, as long as the oats are certified gluten-free. Some celiacs are still sensitive to avenin in gluten-free oats though, so it's best to ask whoever you're serving the crumble to if they can tolerate them.
Apples which hold their shape well when heated, such as Honeycrisp, Granny Smith, and Pink Lady. They all vary in their balance of sweetness to tartness, so choose a variety you like the flavor of too.
Yes, you can use frozen blueberries. No need to thaw, just add straight to the bowl of apples. You may need to bake the crumble for 5-10 minutes longer and it may turn out juicier than one made using fresh berries.
More Blueberry Recipes
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📖 Recipe
Apple Blueberry Crumble
Ingredients
- 4 medium Honeycrisp apples peeled and diced
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 2 tablespoons arrowroot starch or tapioca starch
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup maple syrup
- 1 teaspoon pure vanilla extract
For the topping:
- 2 ½ cups gluten-free oats divided
- ⅓ cup coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons vegan butter melted
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease an 9x9-inch baking dish with cooking spray.
- In a large bowl, combine the apples, blueberries, lemon juice, arrowroot starch, cinnamon, salt, maple syrup, and 1 teaspoon vanilla extract. Transfer the mixture to the prepared baking dish.
- For the topping, place two cups of oats into the bowl of a food processor. Process on high until you have a fine flour consistency. Transfer the oat flour to a second large mixing bowl.
- Add the coconut sugar, cinnamon, and salt to the oat flour. Pour melted butter and a ½ teaspoon vanilla extract into the flour mixture and stir to combine. Fold in remaining ½ cup of oats.
- Scatter topping evenly over prepared fruit. I like to press some of the topping into little pieces. Bake for 35 to 40 minutes, or until the fruit is bubbling and topping has started to brown.
- Serve warm with vanilla ice cream or dairy-free whipped cream.
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