Apple And Blueberry Crumble

Name: Apple And Blueberry Crumble
Total time: 45 min
Yield: 4 serving
Ingredients: 3 green apples - I used Granny Smith; 250 g blueberries; 55 g granulated white sugar; 1 tablespoon lemon juice; ¼ teaspoon ground cinnamon; 1 teaspoon vanilla essence; ½ cup water; 100 g plain flour; 60 g rolled oats; 70 g light brown sugar; 80 g salted butter

User Reviews

5.0

3 reviews

Excellent

Total Time
45 mins
Servings
4
Calories
485 kcal
Course
Dessert
Cuisine
Australian

Apple And Blueberry Crumble

Zara Shaw

Report

This apple and blueberry crumble recipe has warm slices of apple, juicy blueberries, and a crisp, crumbly, buttery topping just begging for a scoop of ice cream!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

3 green apples - I used Granny Smith peeled, cored and sliced
250 g blueberries fresh or frozen
55 g granulated white sugar table sugar
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
1 teaspoon vanilla essence
½ cup water

Crumble topping

100 g plain flour all purpose
60 g rolled oats
70 g light brown sugar
80 g salted butter melted

Add to Shopping List

Instructions

Preheat oven to 180c.
Combine water and lemon juice in a small saucepan, then add sliced apples (see my notes below), white sugar, ground cinnamon, and vanilla essence then mix to combine.
Bring to a simmer and cook for 5 - 10 minutes or until apple is just softened.
Meanwhile, make the crumble mixture by adding the dry crumble topping ingredients to a bowl and mixing to combine.
Add melted butter and mix to combine (the mixture will be a bit clumpy) then set aside.
When apples are soft, drain off the excess liquid then mix in blueberries.
Transfer fruit mixture into a baking dish (see my notes for size) then sprinkle the crumble mixture in an even layer over the fruit and bake for 30 minutes or until the crumble is crunchy and golden.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
The baking dish I have used for this recipe is 18 x 18 x 5cm (7 x 7 x 2") - a bit bigger will be ok too.
You will need approximately 500g of apples for this recipe.
I like to use tart-tasting apples in my apple crumble, that's why I used Granny Smith apples. You could use another variety of apples.
The amount of time it takes for your apples to get soft will depend on how thick your slices are and the size of your apples. I slice each apple into quarters, then slice each quarter into four thin slices.
I mix the lemon juice and water together first then put the apple straight in the water as I slice it. This helps to stop the apple slices from going brown as you chop them up. Just give them a jiggle around once or twice as you're chopping to give them all a little dip in the acidulated water (fancy term for lemon water).
If you don't have salted butter just use unsalted butter with an added pinch of salt.
When you mix the melted butter in with the dry crumble ingredients the mixture will be a bit clumpy - this is good! This is what will give your finished crumble topping a nice crispy, crumbly texture.