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Crumble, a timeless and simple dessert that will never go out of flavour. This apple and blueberry crumble adds a small twist on the more popular apple dessert along with an extra pop of colour!
What is crumble?
Crumble is a traditional British dessert which is traced back to World War II. It developed huge popularity because it uses few and simple ingredients which was perfect during times of rationing.
It’s still an extremely popular dessert today, owing to the fact that it is delicious, quick and easy. It’s also a great way to use up any excess fruit before it goes bad.
How to make the topping
There are a few things you can do to make sure you get perfect topping, every time.
Hand mix vs food processor – You can either mix the ingredients for the topping together by hand or use a processor. Personally, I like to do it by hand, as you have more control over how fine or thick you want the crumbs. It’s also less washing up which is always a bonus. If you do use a food processor then pulse it on and off so you can keep a close eye on the texture of the crumble.
Butter – use slightly softened butter that has a little give to it, but is still solid. If you use butter that is too hard then it will take a lot longer to incorporate.
Oatmeal – oatmeal or rolled oats are a popular addition to the crumble topping. If you want to add oatmeal then the simplest way is to sprinkle a few tablespoons over the top so they get nice and crispy in the oven. Alternatively, you can substitute 50g of the flour in the recipe below with oatmeal if you would prefer them worked into the topping.
What type of apples should I use?
You can use any type of apple you like in crumble, allowing you to customise it based on how sweet or tart you would like the filling. Traditionally green apples are used to give that slight sour note to the crumble, which cuts through some of the sweetness. Bramble or Granny Smith apples are good options to go for if that’s your taste preference.
You can, however, use red apples or even mix things up and use a mixture of both red and green.
Whatever apples you use, make sure to peel them first, as the skin doesn’t work well with the texture of the crumble.
How can I tell when it is done?
Your apple and blueberry crumble is done when the crumble on top is nice and golden brown and the filling is bubbling.
You can usually see a little of the filling bubbling up around the edges – which I personally think adds a little extra rustic appeal.
What can I serve it with?
Traditionally, crumble in the UK is served with custard. However, there are a multitude of other things you can choose to drizzle or spoon over the top:
- Ice cream – classic vanilla works great since its flavour doesn’t detract from the delicious stewed fruit.
- Cream – single or whipping cream work well as you can drizzle it over. Although thick double cream is also great spooned on top
- Mascarpone – while less traditional, this works well because of its mild and unassuming flavour yet creamy texture. You can mix it with a little honey or lemon first to add some extra taste.
- Crème Fraiche – perfect to add a little refreshing slightly sour creaminess.
How long does it keep?
Leftovers can be kept covered in the fridge for up to 3 days. When reheating use the oven to help maintain its crispy texture and to stop it going soggy, which you may find it does in the microwave.
You just need a few simple ingredients for this apple and blueberry crumble. For a full list with weights and measurements jump to the printable recipe card.
For the topping
- Plain flour
- Dark brown sugar
- Butter – slightly softened
For the filling
- Green apples – peeled, cored and diced
- Plain flour
- Light brown sugar
How to make it
For more detailed steps with recipe tips jump to the printable recipe card.
- Preheat the oven to 180C/350F. First, make the topping. Mix together the flour and sugar in a bowl and then work in the butter with your fingertips until you have a breadcrumb-like texture.
- Place the apple, flour, sugar, water and cinnamon in a pan over medium heat and cook for around 5 minutes, until the sugar has melted and the apples are coated with the mixture. Stir in the blueberries
- Place the filling in a casserole which is around 28cm x 18cm / 11in x 7in or equivalent
- Scatter the crumble topping over the top evenly. Place in the oven for 30 minutes.
Looking for more great fruity dessert recipes? Try:
- Individual carrot cakes
- Blackberry frozen yogurt
- Mango-pulp fruit salad
- Watermelon granita
- Individual yogurt cakes
- Strawberry English scones
- Salted caramel baked pears
- Apple crumble in a baked apple
- Sorbet filled grapefruit
Products that work well for this recipe:
Set of 4 Ceramic Baking Dishes
Joseph Joseph Waste Collecting Peeler
Joseph Joseph Folio 4-Piece Chopping Board Set
Tasty, simple and easy, this Apple and Blueberry Crumble has the ideal blend of sweetness and zing and is perfect drizzled with cream or topped with ice cream.
The default recipe serves 4-6. The calorie information is based on 6 portions
For the topping
- 150g / 5.3oz / 1 cup plain/all-purpose flour
- 90g / 3.2oz / 1/2 cup dark brown sugar
- 100g / 3.5oz / unsalted butter, cut into cubes and slightly softened
For the filling
- 450g / 1lb peeled and cored green apples, cut into small cubes
- 1 tbsp plain flour
- 1 tsp ground cinnamon
- 60ml / 1/4 cup water
- 250g / 9oz / 1 2/3 cup fresh blueberries
- Preheat the oven to 200C/400F.
- Make the topping by mixing together the flour and sugar in a large bowl. Use your fingertips to rub the butter into the mixture until it resembles large breadcrumbs. Shake the bowl every now and again so that the bigger pieces come to the top.
- Next, make the filing. Place the apples, flour, cinnamon and water into a large saucepan. Place over medium heat and cook for around 5 minutes, until the apples have slightly softened and the sugar has melted with the cinnamon and coated the pieces.
- Stir the blueberries into the mixture.
- Spoon the mixture into a baking dish and then sprinkle the crumble over the top in an even layer. Bake in the oven for 30 minutes until the topping is golden and crisp and the filling is bubbling.
- While green apples add a sour note that cuts through the sweetness, you can use any kind of apple you prefer in crumble – or a mixture. Just don’t forget to peel them first!
- You can alternatively use thawed frozen blueberries in the filling.
- The topping can also be made in a food processor. Pulse the mixture until you have the desired texture.
- Leftovers can be kept, covered, in the fridge for up to 3 days. For best results reheat in the oven.
- Category: Dessert
- Method: Bake
- Cuisine: British
- Serving Size: 1
- Calories: 330
- Fat: 14g
- Carbohydrates: 47g
- Protein: 3.5g
Keywords: dessert, pudding, fruit, sweet, apples, blueberries, british, vegetarian