This apple blueberry crisp for two is one of my favorite desserts for the holiday season. It’s a little bit fancy, and a little bit tasty, but most importantly, it makes just enough for two! Have you ever tasted a Blueberry Crisp? This is an easy recipe that will make your warm and cozy. After you see the recipe, you may want to make it twice in one day.
Juicy apples and sweet-tart blueberries combine with a buttery crumb topping to make this apple blueberry crisp a delicious and EASY dessert for any time of year!
Can I please tell you how much I miss summer produce? Even though we can get decent berries in AZ year-round, they’re never as good as they are in June and July.
And I just don’t love apples the way I love blackberries. . .So how do I bridge the gap between summer and fall? By incorporating some frozen blueberries into a super easy classic fall dessert: the apple crisp.
Let me tell you: apples and blueberries belong together and you’ll be making this gorgeous dessert all year long!
Why you’ll love this apple blueberry crisp:
- It’s so easy to make
- The ingredients are easy to find and you probably have most on hand right now
- It only takes about 15 minutes to throw together!
HOW TO MAKE A FRUIT CRISP TOPPING
This topping actually works for just about any fruit crisp you’d want to make—it’s buttery and lightly flavored with cinnamon, which pairs well with almost everything. I’ve used it with pears and it was delicious.
- Combine all of your topping ingredients (except butter!) in the bowl of a food processor
- Pulse 2 or 3 times to chop everything
- Sprinkle cold chunks of butter over that
- Pulse to combine, until it looks like that last picture above
Refrigerate your topping while you work on the filling to keep the butter cold; cold butter won’t melt as quickly in the oven so your topping will be more crumbly when the crisp is done baking.
Note: If you don’t have a food processor, no problem! You can substitute quick-cooking oats (they’re smaller than rolled) and chop your nuts finely, then just work the butter into the crisp with your fingers.
It takes a little longer without the food processor but it’s still delicious!
HOW TO MAKE APPLE BLUEBERRY CRISP FILLING
- Combine sliced apples (peeled or unpeeled—your choice) with frozen blueberries and a few other ingredients
- Stir to combine
- Spread into a 9-inch square baking dish
- Sprinkle with the crumb topping
Then just bake for about half an hour, let it cool a bit, and you’re ready to serve.
I recommend serving your apple blueberry crisp warm with a scoop of vanilla ice cream on top. Dessert heaven—nothing short!
But it also makes a delicious breakfast cold, right out of the fridge, sans ice cream (you know, since starting your day with a healthy breakfast is important. . .).
SHOULD I PEEL THE APPLES FOR MY CRISP?
That’s completely up to you. I peel mine because I prefer the texture of baked apples without the peel, but do your own thing.
I will say that the most time-consuming part of this blueberry apple crisp is peeling the apples so if you’re pressed for time just skip it. (Or recruit someone else to peel and slice the fruit while you work on the topping.)
HOW LONG WILL BLUEBERRY APPLE CRISP LAST IN THE FRIDGE?
You can store the crisp, loosely covered, for a couple of days in the fridge. I tried freezing it but didn’t love it out of the freezer; the topping lost something.
The filling still tasted delicious though!
WHAT KIND OF APPLES TO USE FOR APPLE CRISP?
I like Granny Smith or Braeburn (or a combination of the two), but any baking apple will work.
Other good apples for baking are Jonagold, Honeycrisp, Fuji, and Pink Lady.
You want an apple that’s nice and juicy and will hold its shape after being baked. You also want an apple that’s not overly sweet, since you’re adding a little sugar to the filling.
Apples like Golden Delicious and Gala are very sweet and more likely to turn mushy in a crisp or pie so they’re not the best choices. Red Delicious apples don’t have a lot of flavor (to me) so I never use them in baking.
WHY YOU’RE GOING TO LOVE THIS RECIPE
Quick and Easy – Based on my Super Easy Apple Crumble, it’s just as simple and fast to make, but with the addition of frozen blueberries! If you’ve got 10 minutes to spare, you’ve got time to make this easy dessert.
Comfort Food – Warm, juicy, fruit filling with a golden, crunchy topping is the perfect winter comfort food (especially when it’s smothered in a huge scoop of vanilla ice-cream).
5 Star Recipe Rating – everyone LOVES this recipe! Read all of the 5 star reviews for yourself… here’s just a few of the reviews from our readers:
“Quick , easy & delicious!”
“Quick easy and comforting!”
“I love this crumble, super easy and it’s absolutely delicious”
“I just made this recipe and it turned out wonderful! Cooked the apple in microwave instead of on the stove (using my grandmother’s kitchen and I don’t trust her stove) did it in two short bursts of 1 ½ minutes, plus one of 2 minutes, stirring between each time. It had cooked for 25 minutes when I went to check on it and it was perfectly golden!! Many compliments from the family, it’s quite possibly the best thing I’ve ever made”
WHAT YOU NEED
For the apple filling:
- 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 crumble as they give a sweet aromatic flavour.
- frozen blueberries – or substitute with fresh blueberries.
For the crumble:
- 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.
HOW TO MAKE HOMEMADE CRUMBLE
STEP 1 – MAKE THE APPLE AND BLUEBERRY CRISP FILLING
Place the peeled and sliced apple into a medium saucepan along with the rest of the filling ingredients (except for the blueberries).
Bring to a low simmer until the apples have just softened, then drain the excess liquid.
Add the apples to a baking dish and sprinkle the blueberries on top.
STEP 2 – MAKE THE CRUMBLE
Add all the crumble ingredients to a bowl. Using your fingers, squeeze and break up the butter.
Use your hands to completely coat the butter with sugar and oats until you have small lumps of crumble.
Sprinkle the crumble over the filling.
STEP 3 – BAKE
Place your baking dish in the preheated oven and bake the crumble until the top is golden brown and crunchy.
RECIPE TIPS & FAQ
What kind of apples should I use?
You really can use any type of apple for this recipe. It just depends on the flavour you’d like your apple blueberry crumble to have. Pink Lady or Jazz apples are sweeter varieties, while Granny Smith apples are tarter and are a nice complement to the other sweet flavours. It’s really up to you! Choose an apple variety that is in season at the time as they will be bursting with flavour!
Is apple crumble the same as apple crisp?
Yes it is! 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.
Can this berry crumble be made with different types of berries?
Yes it can. You can substitute the blueberries for raspberries, blackberries or strawberries (although blueberries are my favourite option!).
What temperature butter should I use?
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.
How long will my crumble keep?
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.
Can I freeze apple and blueberry crumble?
Yes! Absolutely! 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.
Leave some clumps of the butter when mixing the crumble ingredients with your hands. This is the secret behind deliciously crunchy, crispy crumble!
Crumble is delicious on it’s own… but even better when served with ice cream, custard and/or cream