Want a super easy fruit dessert? This blueberry apple crisp is a simple, delicious dessert with juicy blueberries, sliced apples, and a hearty oat crumble.
I love making crisps because of how easy they are to make. They’re similar to pie, but without all the fuss of rolling out the crust. To be honest, dealing with crust is probably my least favorite part about making pie and why I find myself gravitating towards crisps when I want an easy dessert that uses the fruits of the season.
Why You’ll Love This Recipe:
- Blueberry and apple is an unexpectedly delightful bright and cozy flavor combination
- The crisp (crumble) on top is full of hearty oats, brown sugar, and cinnamon
- It’s so easy to make and requires just a handful of pantry ingredients
- A perfect summer dessert that’s best enjoyed with vanilla ice cream
- You can use fresh or frozen blueberries to make the crisp.
Ingredients for Blueberry Apple Crisp
In addition to the following ingredients, you will need a baking dish that can hold at least 5-6 cups of fruit filling as well as crumble. I used this 10” pie dish. You can also use a casserole dish or cake pan. Note that the larger your pan is, the thinner the crisp will be (which means it will bake faster).
- Blueberries: make this crisp with frozen blueberries or fresh blueberries. If frozen, do not thaw before use.
- If you want to change it up a bit, try wild blueberries. They’re smaller and sweeter than conventional blueberries.
- Apples: continue reading to learn about the best variety of apples to use. Select medium-sized apples.
- Lemon juice: a squeeze of lemon juice brightens up the apples and blueberries
- Rolled oats: make sure you’re using rolled oats and not quick oats or steel cut.
- Light brown sugar: used in the fruit as well as crumble topping.
- All-purpose flour: I recommend measuring flour with a digital food scale.
- Ground cinnamon: to add a cozy flavor the crumble
- Unsalted butter, melted
The Best Apples for Crisps and Crumbles
The best apples are crisp, firm, and won’t turn into mush when you bake them. I recommend using a blend of different apples to mix and match flavors. My top five favorite apples for baking are:
- Honeycrisp
- Pink Lady
- Granny Smith
- Jonagold
- Golden Delicious
Step by Step Instructions
Step 1: In a large bowl, toss the apples and blueberries with brown sugar, lemon juice, flour, and some ground cinnamon.
Step 2: Make the crisp/crumble by mixing flour, rolled oats, brown sugar, ground cinnamon, and some salt together until combined. Pour melted butter over and use a fork to mix everything together until a crumble forms.
Step 3: Transfer the fruit into your baking dish. Use your fingers to sprinkle the crumble on top of the fruit in an even layer.
Step 4: Bake for 40-50 minutes, or until the fruit is bubbling and soft. Let the dessert cool down before serving.
Tips & Tricks
Simplify Apple Prep: Peeling, coring, and slicing apples has to be one of the most tedious parts of making apple desserts. Since this was holding me back from wanting to bake with apples, I bought this apple peeler/slicer tool last year that has been the biggest game changer. You just shove the apple onto the holder, crank it around, and the apple comes out perfectly sliced for baking.
How to know when crisp is done: with the layer of crumble on top, it’s hard to really see if the fruit if done baking and what’s going on under there. Fortunately, there are a few solutions to address this. The blueberry apple crisp is done when the fruit is bubbling in the cracks and a knife slices through easily. Take a sharp knife and slide it through the middle of the pan. It should cut through with little resistance, like soft butter. This is a sign that the apples are soft and cooked. Just make sure it’s not too soft, as you don’t want the apples to turn into mush.
How to Store Leftover Blueberry Apple Crisp
If you have any crisp leftover, make sure it is fully cool and then cover dish with foil or plastic wrap and store it in the fridge. If your pan is too large, you can scoop the crisp into an airtight Tupperware container. It will be good for up to 3 days. Please note that the crisp will not keep well if it has any melted ice cream on it.
To reheat the crisp, use the oven or air fryer to get it warm again and toasty on top. If you don’t want a crunchy topping then use the microwave to reheat.
Pin and Save for Later
If you’re not ready to bake yet, no problem! Simply hover over or tap (on mobile) any image in this post (pick your favorite or use the one below), and use the pin icon in the corner to save for later.
Happy baking and enjoy your crisp!
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Blueberry Apple Crisp
Comforting, homemade blueberry apple crisp with a hearty oat crumble, fresh blueberries, and apples.
Ingredients
Fruit
- 2 cups blueberries, fresh or frozen
- 3 medium apples, peeled and sliced
- ¼ cup (53g) light brown sugar
- 2 tbsp (15g) all-purpose flour
- 1 tsp lemon juice
- ½ tsp ground cinnamon
Crisp Topping
- ¾ cup (90g) all-purpose flour
- ¾ cup rolled oats
- ¼ cup (53g) light brown sugar
- ¼ cup (50g) granulated sugar
- ½ tsp ground cinnamon
- ½ tsp fine kosher salt
- ½ cup (112g) melted butter
Instructions
- Preheat the oven to 350°F. Grease a baking dish that can hold 6-7 cups of fruit plus crumb topping. I used a 10"x2.5" pie dish.
- In a large bowl, toss the blueberries, apples, ¼ cup light brown sugar, 2 tbsp flour, 1 tsp lemon juice, and ½ tsp ground cinnamon together. Transfer to the greased baking dish.
- In a separate bowl, mix together all of the ingredients for the crisp except the melted butter. Pour the melted butter over the mixture and use a fork to mix until a crumble comes together.
- Sprinkle the crumble on top of the fruit in an even layer.
- Bake for 40-50 minutes, until the fruit is bubbling and soft.
- Let the dessert cool down before serving. It will be too hot and runny if you try to serve it right away. Best enjoyed with vanilla ice cream.
Notes
Blueberries: If using frozen blueberries, do not thaw them. You can use conventional or wild blueberries.
Apples: the best apples to use are crisp and firm. Honeycrisp, Pink Lady, Granny Smith, and Golden Delicious all work well.
How to Test for Doneness: If you stick a sharp knife through the center of the crisp, it should slide through with little resistance. However, it shouldn't be so easy that the fruit has turned into complete mush.
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