Apple and Blueberry Crumble
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
10 servings
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Calories
188 kcal
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Course
Dessert
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Cuisine
American, International
Apple and Blueberry Crumble
Description
This crumble combines diced apples and blueberries tossed with lemon juice, tapioca flour for thickening, cinnamon, and coconut sugar to balance the fruit’s natural tartness and sweetness. The oat crumble topping mixes rolled oats, almond flour, chopped pecans or walnuts, cinnamon, salt, maple syrup, melted coconut oil, and vanilla. Baking until the topping is golden and crisp and the filling bubbly ensures contrasting textures and rich flavor. Using fresh or frozen blueberries works without thawing. The result is a comforting dessert balancing fresh fruit flavors with a nutty, sweet topping.
Serving the crumble warm with vanilla ice cream adds creaminess that complements the textures. It can be a dessert for family dinners or gatherings. The nut element can be omitted for nut-free diets. Substitutions like cornstarch for tapioca flour or light brown sugar for coconut sugar are possible without greatly altering the experience.
Leftovers should be refrigerated covered, maintaining quality for 3–4 days. Reheating works well in the oven to preserve crispness or briefly in the microwave for convenience.
Ingredients
Filling:
- 2 cups blueberries fresh or frozen*
- 2 large apple Honey Crisp or Pink Lady
- 1 large apple Granny Smith
- 1 tablespoon lemon juice
- 2 tablespoon tapioca flour or arrowroot starch
- ½ teaspoon ground cinnamon
- ¼ cup coconut sugar
Oat Crumble:
- 1 cup rolled oats gluten-free or regular
- ½ cup almond flour spooned and leveled
- ⅓ cup pecans finely chopped, or walnuts
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup pure maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and lightly grease a baking dish or 10-inch pie dish with nonstick cooking spray. Set aside.
- Core, peel, and dice the apples into 1-inch bite-sized pieces.
- Toss the sliced apples in a mixing bowl with blueberries, lemon juice, tapioca flour, cinnamon, and coconut sugar.
- Pour into the pie pan or baking dish.
- In a separate bowl, mix together rolled oats, almond flour, nuts, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil on top and stir to combine.
- Sprinkle the oat crumble evenly on top of the blueberry and apple mixture.
- Bake for 35 – 45 minutes, until the top, is golden and crisp and the filling is warm and bubbly.
- Serve warm with vanilla ice cream; enjoy!
Notes
- Fresh blueberries are recommended, but frozen can be used directly without thawing.
- Tapioca flour can be substituted with cornstarch or arrowroot starch to thicken the filling.
- Coconut sugar can be replaced with light brown sugar if preferred.
- To avoid coconut flavor, use refined coconut oil or substitute with unsalted butter.
- Omit nuts to make the crumble nut-free.
- Store leftovers covered in the refrigerator for 3 to 4 days.
- Reheat in the oven at 350°F for 10–15 minutes for best texture or use the microwave for quick servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 127mg | 5% |
| Potassium | 138mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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