Apple Blueberry Crisp

An easy Apple Blueberry Crisp made using fresh, vibrant ingredients with just 15 minutes of prep work. The perfect dessert to bake during the overlap between apple and blueberry season. Gluten-free, Refined-sugar free, Vegan option.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword apple blueberry crisp, apple blueberry crumble, apple crumble, vegan crumble, vegan crumble recipes, vegan desserts

Method Oven

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 375kcal

Author Caitlin Shoemaker

Ingredients

For the Crumble Topping:

8 tablespoons salted butter melted (I used dairy-free)
3/4 cup flour
3/4 cup rolled oats or sub with 1/2 cup extra flour
1/2 cup brown sugar lightly packed
1 teaspoon cinnamon
Pinch of kosher salt

For the Fruit Filling:

2 cups blueberries
3 cups peeled cored, & ½” diced granny smith apples (about 2)
1 tablespoons all-purpose flour or sub cornstarch
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon lemon juice optional
1/4 teaspoon salt

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F. Grease a 10” cast iron skillet (or similar sized pan) with butter or cooking spray and set aside.
Make the Crumble: Add the flour, oats, brown sugar, cinnamon, and salt to a small bowl and mix well with a fork. Pour the melted butter over the flour mixture and mix until evenly combined.
Fruit Filling: Add the blueberries, apples, flour, sugar, cinnamon, vanilla, lemon juice, and salt to the prepared cast iron pan. Mix well with a spatula until combined, then spread out to form an even layer across the bottom of the pan.
Assemble: Use your hands to crumble the crumble evenly over the fruit, leaving some pieces bigger and some smaller.
Bake: Bake in the middle rack of the oven for 45 to 50 minutes, until the fruit is bubbly and the crumble has browned. Let sit for 10 to 15 minutes to set.
Serve: Serve warm topped with vanilla ice cream, or as desired. Store any leftovers in the refrigerator for up to 5 days.

Notes

Gluten-Free: To make this recipe gluten-free, use a gluten-free flour blend and gluten-free oats for the crumble. I recommend using cornstarch or arrowroot powder for the fruit filling instead of gf flour.
Refined Sugar Free: Use coconut sugar instead of brown sugar, or make my Blueberry Crumble Bars which are sweetened with maple syrup!

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