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Blueberry and apple crumble on a white plate with spoon and a scoop of vanilla ice cream on top.

Blueberry and Apple Crumble

  • Author: Vanessa Gilic
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 min
  • Yield: 6 to 8 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: German, American, British
  • Diet: Vegetarian


Get ready to fall in love with this blueberry and apple crumble recipe! This warm and comforting dessert features a combination of juicy blueberries and chopped apples with the most amazing buttery crumble topping.



For the fruit mixture:

  • 1 ½ pounds (680 grams) apples, peeled, cored and chopped into small pieces (approx. 4 medium sized apples)
  • 1 pound (454 grams) fresh blueberries
  • 1/4 cup (50 grams) organic cane sugar
  • 3 tablespoons unbleached all purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon

For the streusel crumble topping:

  • 250 grams (2 cups) unbleached all purpose flour
  • 125 grams (1/2 cup + 2 tablespoons) organic cane sugar
  • 1/4 teaspoon salt
  • 170 grams (3/4 cup or 1 ½ sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract


  1. Preheat oven: Preheat the oven to 375F / 190C.
  2. Prepare fruit mixture: In a large mixing bowl, gently stir together the fruit mixture ingredients and set aside.
  3. Make the streusel crumble topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Add the softened butter and vanilla extract. Beat until it forms large crumbles. Press together any smaller crumbs by hand to form bigger crumbs (you don’t want the topping to be too fine).  No mixer?  You can also make the streusel by hand (see notes for instruction).
  4. Assemble: Pour the fruit mixture into a lightly greased 9-inch baking dish (or similar capacity) and spread out evenly.  Then scatter the streusel (crumble mixture) evenly over the top.
  5. Bake: Bake for 40 minutes or until the fruit mixture is tender and bubbly and topping is lightly golden brown. Remove from oven and rest for about 15 minutes before serving to allow the fruit mixture to thicken up.
  6. Serve: Serve warm with a scoop of vanilla ice cream, whipped cream, custard, yogurt, vanilla sauce or simply enjoy all on its own!


  • Apples: The weight listed is when still whole. Use any type of apple you like that holds up well to baking. Some good options include Honeycrisp, Gala, Pink Lady, Fuji apples, Granny Smith, Jazz, Jonagold and Braeburn apples. I would avoid McIntosh and Red Delicious apples for this.
  • Making streusel crumble topping by hand: I love the ease of using a mixer but if you don’t have one the topping can also be made by hand.  Whisk together the flour, sugar and salt in a mixing bowl. Drop in pieces of the softened butter and use your hands to press and pinch the butter into the flour mixture to form large crumbles.
  • Use a kitchen scale! I HIGHLY recommend using a kitchen scale to measure the flour, sugar and butter in the streusel crumble topping in order to achieve the correct ratio and consistent results every time. More accurate than measuring cups and also way easier and less messy too!  I use this Escali kitchen scale but you can also find others on Amazon (some for under $10).
  • Form large crumbs: This crumble topping is a German butter streusel which should have large, buttery cookie-like clumps.  The crumble should not be fine. Press any small crumbs together with your fingers to form larger pieces.  Note: Don’t stop the stand mixer too soon!  At first it will look like a dry “sandy” mixture.  Just keep on beating until it combines together to form large crumbs.

Keywords: blueberry and apple crumble, apple blueberry crumble recipe