Brown Sugar Apple Blueberry Crumble

Bake the perfect Apple Blueberry Crumble! It’s deliciously sweetened with tender apples and jammy berries and topped with an irresistible buttery brown sugar crumble. It’s an easy, no-fuss dessert ready in under 1 hour.

During the summer months, I’m a big fan of crumbles because they’re the ultimate low-effort, high-reward treat. Just mix together whatever fruit you have on hand, whip up a quick brown sugar topping, and bake until bubbly and golden. That’s it. No dough to chill and no mixer to clean.

This recipe is made with crisp, juicy apples, fresh blueberries, and a buttery brown sugar topping that gets crisp and golden in the oven. If you’ve tried my blueberry apple pie or my cherry apple crumble, you already know I love mixing apples with summer fruit for that perfect balance of sweet and tart. This crumble is no exception—serve it warm with a scoop of homemade vanilla ice cream and it’s pure summer magic.

Ingredients Notes

• Apples: Select 4-5 large apples that hold their shape while baking. Some of my favorites include Honeycrisp, Jonagold, Braeburn, Fuji, and Granny Smith.
• Sugar: We’re using brown sugar for the filling and crumble. Feel free to use light brown or dark brown sugar.
• Spices: Cinnamon gets added to the crumble topping to complement the brown sugar. We’re keeping the filling simple using vanilla, but feel free to add a ½ teaspoon of cinnamon.

Please see the recipe card for the complete list of ingredients and measurements.

How to Make This Easy Apple Blueberry Crumble

This homemade fruit crumble is super simple to make–just mix, layer, and bake.

Start with the brown sugar crumble topping. Combine flour, brown sugar, baking powder, cinnamon, salt and melted butter in a bowl. Mix it until it becomes a crumbly consistency.

For the filling, you’ll want to peel, core, and roughly chop the apples into 1-inch pieces. Toss them with the blueberries, sugar, vanilla, and cornstarch and spread into an even layer in a 9-inch pie dish or baking dish.

Sprinkle the crumble evenly over the filling and then bake to perfection! After 35-40 minutes, you’ll see the fruit bubbling and a perfect golden brown topping.

Make Ahead Tip: Mix the crumble topping up to 5 days in advance and refrigerate until ready to use. Or make extra and use it with your favorite pies, tarts, and crisps.

Tips for the Best Crumble

Crumble recipes are meant to be easy, and with these tips, you'll take yours from good to irresistible!

• Use a mix of apples. Tart apples like Granny Smith hold their shape and balance out the sweetness of the blueberries, while something like Honeycrisp or Fuji adds natural sweetness and juiciness. Using both gives you that perfect flavor and texture combo.
• Don’t skip the cornstarch. Cornstarch helps thicken all those juicy fruit liquids as the crumble bakes, so you get a saucy–not soupy–filling.
• Melted butter = better crumble. Using melted butter (instead of cold, like in some recipes) makes the topping clumpy, crisp, and golden. It’s easier, faster, and tastes better.
• Let it cool slightly before serving. I know it’s hard, but give it at least 15 minutes to cool it out of the oven. The filling will thicken, the flavors will settle, and it won’t burn your tongue.

Storage

Room temperature. Let the crumble cool completely, then cover it tightly with aluminum foil or transfer it to an airtight container. It’ll keep on the counter for up to 2 days–perfect for snacking.

Refrigerator. For longer storage, pop it in the fridge. It’ll stay fresh for up to 5 days. Just know the topping might soften a bit over time, but it’s still so good.

Reheating. Warm individual portions in the microwave for about 30-45 seconds, or reheat the whole dish in a 325°F (163°C) oven for 10-15 minutes to bring back that golden crisp topping. Add a scoop of ice cream or homemade whipped cream.

FAQ

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