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Apple and Blueberry Crisp Recipe

Classic Apple Crisp gets a fun twist with the addition of blueberries. This recipe is perfect for summer and fall. Tender and juicy fruit topped with a sweet and crisp oatmeal topping.

  • Prep30 min
  • Cook40 min
  • Total1 hr 10 min
  • Yield9 people
  • Calories508

Ingredients Steps Notes

Combine two seasons of flavor into one delicious dessert with this Blueberry Apple Crisp! Loaded with juicy blueberries, and tender chunks of apples, and then finished off to perfection with a sweetly spiced hearty oatmeal topping!

This Apple And Blueberry Crisp Is Bursting With Flavor!

We’ve heard of transitional clothing pieces to wear as summer fades into fall so why not a tasty dessert that eases our taste buds into a new season as well?! This Blueberry Apple Crisp does just that with cozy fall spices sweetened with light brown sugar to coat blueberries and chunks of apples.

If you’re thinking that blueberries don’t belong in apple crisp, think again! The blueberries give this crisp another sweet, fruit element that compliments the cinnamon, nutmeg, and sweetly spiced crumb topping brilliantly.

And YES, you CAN top this fruity crisp with a big ol’ scoop of vanilla ice cream or a heaping portion of homemade whipped cream! In fact, we encourage you to do so.

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Ingredients For Blueberry Apple Crisp

This easy apple blueberry crisp recipe is loaded with all the fall flavor thanks to cozy ingredients such as ground cinnamon, ground nutmeg, cardamom, and vanilla extract. To finish making the base of the crisp the recipe also calls for Honeycrisp apples, blueberries, all-purpose flour, salt, and lemon juice.

Once the spiced apple and blueberry mixture is in the baking dish it’s topped off with pads of cold butter. The crisp is then finished off with a delicious oatmeal crumb topping!

This is made by combining rolled oats with light brown sugar, all-purpose flour, powdered milk, ground cinnamon, salt, and cold butter.

Fresh vs. Frozen Blueberries

We tested this recipe four times to get it just right; the best results used frozen blueberries. Specifically Wyman’s Wild Blueberries.

Frozen blueberries are frozen at peak ripeness, so they give off consistently delicious flavor. Wild blueberries also generally have a gorgeous juice color that makes for a pretty dish.

Fresh blueberries, even locally picked ones, didn’t give off as much flavor and made the dish overly watery.

How To Make Apple Crisp With Blueberries

  1. Preheat the oven to 350 degrees F.
  2. Combine chopped-up Honeycrisp apples in a large bowl with light brown sugar, all-purpose flour, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir the apple mixture together until everything is evenly coated.
  3. Transfer the apple mixture to a baking dish then top it with slices of cold butter.
  4. Prepare the topping by mixing rolled oats with light brown sugar, all-purpose flour, ground cinnamon, and cold butter until a crumble forms. Then, spread the crumbly topping over the buttered apple mixture in the pan.
  5. Bake the Homemade Blueberry Apple Crisp in the oven until the crumble topping is browning and the apple mixture bubbles around the edges.
  6. Remove the crisp from the oven and enjoy it warm or at room temperature. Enjoy!

Crumble Topping Options

You can make this recipe so it’s a finer crumb (which is a bit more traditional), or you can press the crisp ingredients together longer until they form big clumps so you get bigger, harder bites of crisp (my family’s preference).

  • I prefer using chopped-up apples, however, feel free to slice your apples as thick or as thin as you’d like when making this crisp.
  • I recommend using Honeycrisp, Cosmic Crisp, or Granny Smith apples in baking recipes like this one.
  • It’s important not to leave the all-purpose flour out of this recipe as it helps absorb and thicken the juices as the crisp bakes. Skipping this ingredient will leave you with a Blueberry Apple Crisp that’s watery and runny. If you need a gluten-free option, a 1 to 1 flour should work.
  • Prep this crisp ahead of time so you can enjoy a fresh, warm dessert right from the oven when company drops in! To prep, simply mix the apple mixture in one bowl and the crisp topping in another bowl, then cover each. Store the bowls in the fridge until you’re ready to assemble and bake. Just don’t forget to add butter slices between the layers when assembling!

How To Serve Apple Crisp

We love enjoying this Apple Crisp fresh from the oven while it’s still warm or by popping servings in the microwave to heat them up! Then we top each serving with a scoop (or two!) of vanilla ice cream or some whipped cream. OR both!

Feel free to also garnish the bowls of crisp with a few fresh berries and apple slices before serving!

How To Store Blueberry Crisp

After baking, once the Crisp comes to room temperature, it can be covered and left out at room temperature for the remainder of the day. After that, it will need to be stored in the fridge to enjoy within 3 days.

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Steps

  1. Preheat oven to 350°F and set a 9x9-inch baking pan aside.

  2. Cut the into small cubes and add to a medium mixing bowl.

  3. Add the , , , , , and to the bowl with the butter and mix until a crumble forms. You can use a pastry cutter, but I prefer to work with my hands, pinching the butter cubes and working them into the ingredients until they all clump together. Do not use an electric mixer.

  4. Peel and chop up the apples into ¾-inch cubes. I usually slice a side off of the apple and cut that into 16 pieces, then use that cut pattern for the rest of the apple. You want around 700 to 800 grams of chopped apples for this recipe.

  5. Add the chopped , , , , , , , , and to a large bowl and stir until evenly coated.

  6. Once the rest of the ingredients have been prepared, rinse under cold water until it runs mostly clear, and then pat them dry between paper towels.

  7. Gently stir the blueberries into the apple mixture and transfer to the 9x9-inch baking dish.

  8. Spread the topping out over the apple mixture.

  9. Bake for 30 minutes until the crisp is browning and the apple mixture is bubbling around the edges.

  10. Loosely tent with aluminum foil and bake for an additional 10 minutes.

  11. Remove from oven and let set. I prefer this recipe to rest for an hour or two before serving; the juices tend to thicken up as they sit.

Notes

  • I prefer to chop my apples, this can mean the apples are a bit firmer, but you can bake covered for an additional 5 to 10 minutes to soften them up more.
  • I recommend using Honeycrisp or Cosmic Crisp apples for this recipe.
  • If you want to prep this ahead of time, mix apple mixture (minus the frozen blueberries) in one bowl and crisp topping in another, cover each, and store in the fridge until ready to bake. Add the blueberries right before preparing to bake.
  • We tested this in both ceramic and metal pans. Both worked fine, but I think the metal provided for a slightly better bake when it came to the apples.
  • We tested this recipe with fresh blueberries and found that it was as flavorful and was actually more watery than the frozen blueberries - plus, the frozen blueberries added a gorgeous color!
  • You do not want to thaw the blueberries.
  • Make sure to crumble the crisp topping into little clumps and none that are super big.

Nutrition

  • Calories508
  • Carbs78g
  • Protein4g
  • Fat22g
  • Saturated fat13g
  • Fiber5g
  • Sugar52g
  • Sodium213mg

Estimates per serving, when a serving size is listed.

Dessert Vegetarian Summer Fall

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