Apple Blueberry Crisp Without Oats


This recipe for apple blueberry crisp without oats is easy to make, serves ten people and it’s completely delicious. The best way to have dessert when you are on a diet! The best part of fall is the crisp weather outside and the cozy smell of apple cooking in your kitchen. It’s also the time to make a dessert that tastes like autumn, like Apple Blueberry Crisp. It’s easy to make and will help you rack up those points for your next trip to Vegas.


yield: 6

prep time: 10 MINUTES

cook time: 40 MINUTES

total time: 50 MINUTES

Blueberries and apple come together, baked with a sugar cookie crumble to create a blueberry apple crumble to die for



  • 4 apples peeled, cored, and sliced ⅓ to ½ inch thick
  • 1 ½ cups blueberries
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 2 tablespoons butter cut into small pieces


  • ½ cup flour
  • ½ cup brown sugar
  • ½ stick butter room temperature
  • ¼ teaspoon salt


  1. Preheat oven to 350 degrees and grease a small baking dish.
  2. Combine the apples, blueberries, flour, sugar, cinnamon, and lemon juice in a bowl.
  3. Once mixed, pour into your greased baking dish and sprinkle the 2 tablespoons of butter all over the blueberry apple mixture.
  4. To make the crumble mix together the flour, brown sugar, butter, and salt to create a wet sandy texture.
  5. Crumble evenly all over the blueberry apple mixture.
  6. Bake for 40 minutes or until the top is golden brown and the fruit mix is bubbling up the sides.
  7. Allow to cool for 10 minutes before serving.



Nuts are usually present in the toppings of fruit crisps. However, you do do you, and if you want chopped nuts in the topping, go for it!

I would do chopped pecans, about ¼th cup.


No. Kelsie has an oat allergy, so we do crumbles without. If you want oat, add ¼ cup when making the crumble.


Yes! Make it all the way, without baking.

Wrap tightly in press and seal wrap. Freeze for up to 2 months.

When ready to bake, from frozen, remove from the freezer, and bake at 350 degrees, for an hour.


I have several crumbles listed below, but here are some suggestions.

Peaches and pears would be my to choices to pair with blueberries


A sweet and fruity apple and blueberry crumble with a super simple 5 minute oaty crumble topping!

No rubbing in required for this easy crumble. Instead, melted butter is poured over the flour, oats, and sugar to create a beautifully golden crumbly topping for the tart apples and juicy blueberries.

This is a dessert the whole family are going to love! The apple and blueberry crumble is delicious with honeycomb ice cream, clotted cream or creamy custard. One helping just wont be enough!


  • Delicious fruity pudding
  • Uses seasonal blueberries
  • Quick and easy
  • Can be frozen
  • Easily doubled to feed a crowd


  • Blueberries – 300g of juicy plump blueberries
  • Apples – use tart eating apples such as Granny Smith. You could also substitute with Bramley apples when in season, especially if you like your desserts less sweet.
  • Caster Sugar – only a tablespoon is needed because the blueberries are already quite sweet.
  • Cinnamon – ground cinnamon gives the pudding a lovely warmth.
  • Flour – 1 tablespoon is needed for the fruit filling, to help thicken the sauce. The rest is needed for the crumble topping.
  • Oats – Adds texture and flavour to the crumble topping.
  • Brown Sugar – light brown sugar has a lovely caramel flavour which works so well in this crumble. You could use caster sugar if you prefer.
  • Butter – melted unsalted butter is poured onto the dry crumble ingredients to create the crumble topping.


The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: Peel and slice the apples into thin slices and place in a pie dish.

Two: Add the blueberries, sugar, cinnamon and 1 tablespoon of plain flour to the pie dish and give everything a good mix.

Three: Place the plain flour, oats and sugar for the crumble topping in a mixing bowl and pour over the melted butter. Mix with a spoon until crumbly clumps form.

Four: Scatter the topping over the apple and blueberries and bake in the oven for 45-50 minutes at 180°c (160 fan/ 350F/ Gas 4)


  • Make sure the melted butter has cooled slightly before mixing it with the dry crumble ingredients.
  • Make up the crumble topping ahead of time and store it in the freezer ready to pull out at a moment’s notice.


The apple and blueberry crumble is delicious served with ice cream, clotted cream or custard.

Leftovers are great for breakfast with a dollop of natural yogurt or crème fraiche!


  • Use different berries such as raspberries or gooseberries, depending what’s in season.
  • Use frozen blueberries instead of fresh blueberries, which means you can enjoy this dessert all year round!
  • Add a handful of chopped walnuts or pecan nuts to the crumble for added texture and a nutty crunch.
  • Bake the crumble in small individual ramekins instead of one large pie dish. You’ll need 6-8 ramekins for this recipe.


The fruity blueberry crumble with apples can be made up to the point of baking, and stored for 2 days in the fridge.

The baked crumble can also be stored in the fridge for up to 2 days. Reheat in the microwave or eat at room temperature.

The crumble can be frozen for up to 3 months either baked or un-baked. If freezing unbaked there is no need to defrost the crumble before baking it. Place it in the oven straight from the freezer and add a few minutes on to the cooking time.


Which apples are best for apple crumble?

A tart eating apple like Granny Smith, or a cooking apple such as Bramley’s are best for crumbles as their tartness contrasts so well with the sweetness of the crumble topping.

Why is my crumble not crispy?

Not enough butter in the crumble topping can cause it to be dry and floury. If you feel your crumble topping is too dry, add tablespoons of melted butter until you get the right consistency.

Is an apple crumble the same as an apple crisp?

Apple crumbles are more synonymous with the UK, whilst apple crisps are more common in the United States. Both are baked fruit desserts with a crispy crumble topping. Crisps are more likely to have oats, but many crumble recipes also have oats in their topping.


This homemade apple crisp made without oats is a timeless old fashioned recipe, just like Grandma made it. This dessert will warm your soul with juicy, tender cinnamon-sugar apples, and a crisp, buttery, melt-in-your-mouth no-oats topping. Make it for an easy, irresistible fall dessert!

Team Apple, here and reporting for duty! While there’s something about pumpkin spice recipes, there’s nothing better than warm, cinnamon-filled, cozy, and comforting apple desserts. There’s no shortage of them here, from salted caramel apple cake to apple cider cupcakes with bourbon frosting, or cinnamon sugar apple fritters.

But there’s something extra special about this apple crisp. It takes the cake…er, crisp. It’s sweet, soul-warming, and completely nostalgic. And it’s so easy to make that when the mid-week craving strikes, you’ll have a bowl of warm apple crisp in no time.

This recipe hits all the nostalgic points for me. Made by my grandma for years, and a recipe my mom routinely made for Sunday night dessert, enjoyed warm out of the oven with big scoops of ice cream (and caramel drizzle on extra-special nights). Now, it’s part of my fall traditions, too.


This recipe goes a long way back in my family, and there are differing stories about how it came to be.  

One story says it originated in my Great Grandparent’s restaurant in a little Iowan town.  The second story is that my Grandma got it off of a sugar sack (yes, I said sack) many, many years ago.  As she put it, “I’m 75 years old, so you know that was a long time ago.”

Either way, I couldn’t be more thankful for family heirlooms like these.  It is the perfect apple crisp.  

It’s like a big Grandma hug that fills your soul to the very top with comfort. It’s the best old-fashioned apple crisp out there.

Over the years, my mom has evolved this recipe and it’s what I’ve grown to love. Not just me either, it’s a favorite for everyone who’s tried it (not bias at all…).

My mom doubles the amount of buttery topping, because the more crisp butter topping, the better. She tends to have a way of making desserts extra indulgent.

You’re going to love the buttery crisp topping. Since there are no oats in the topping, it melts in your mouth with each bite, melding into the sweet, juicy apples. There’s nothing like it, and once you have it, you won’t go back.

Signed, sealed, delivered, I’m yours, easy, best-ever apple crisp.


Please be sure to see the full recipe card below for the complete instructions and notes.

This recipe is absolutely so easy to make! From start to finish it takes about an hour, but most of that is the time it takes to bake it. Waiting is always the hardest part. Here are the simple recipe steps:

  1. Slice the apples fairly thin. You don’t want them falling apart during the baking process because they’re too thin, or because of the apple type

2. Mix the apples with sugar and cinnamon. A little water, too, to aid in mixing. One reader recommended using apple cider in place of the water. I think that is an excellent substitution if you have it on hand already! You can mix the apples, cinnamon, and sugar in the baking dish you’ll use to save on dishes, too!

3. Make the crisp topping. Use a separate mixing bowl and a pastry cutter to blend together butter, flour, and granulated sugar until the butter is into a pea-sized mixture.

With the apple mixture in an 8×8 or 9×9 baking dish (this is totally flexible!), gently press the topping on the apples and then bake until bubbly and the topping is golden brown.

The first bite of this heavenly dessert will make you fall in love. It transports me right back to being 11 years old again on those Sunday nights, snuggled in and cozy, filled with all the love of the strong women in my family. I’m excited to hear how it becomes part of your fall tradition in your family, too.

So what are you waiting for? Run to the store, apple orchard, or your neighbors to pick some fresh in-season apples and get to choppin’!  The best is yet to come!


What type of apples are best for apple crisp?

Any apples that are best for baking will work in this recipe. If you’d use it in a pie, you should use it here. You want it sturdy enough to hold up to the baking. I recommend a sweet yet tart apple for the best flavor, too. I love Jonathan’s or Honeycrisp, but a good ol’ granny smith apple will work as well.

Can I use a different-sized baking dish?

Yes, you can! This recipe is pretty customizable to the size of a baking dish. I tend to use a more oval casserole pan and a more traditional square baker. The baking time for this recipe is written for an 8×8 or 9×9 baking dish, however, you can adjust it as needed. For a larger baking dish, the crisp will be thinner and require less cooking time. Adjust accordingly.

How should I store it?

For the first day, I cover the apple crisp with foil and store it at room temperature. If it lasts any longer than that, I recommend storing the pan covered in the fridge.

How should I reheat the apple crisp?

If you are reheating individual portions, I like to heat it in a microwave-safe bowl in the microwave until warmed through. If you are reheating an entire pan, make sure the pan is at room temperature (don’t take a cold pan and stick it in a hot oven). Then heat in a 350F oven until warmed through.

Can I make this ahead of time?

Yes! You can prepare the apple crisp without baking, and store it in the fridge until you are ready to do so. Otherwise, you can bake the apple crisp and then reheat it when you’re ready to serve. Alternatively, you can bake it ahead of time the day you’ll be enjoying it, and serve it at room temperature.

What is the best way to enjoy the apple crisp?

I love it warm, fresh out of the oven, served with a scoop of ice cream and caramel drizzle. It’s also great at room temperature. And no one could argue with a little whipped cream on top.

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