Fall and summer fruits combine in harmony in this comforting fall crumble recipe.
Fall is apple season, and what better time to enjoy this delicious autumn fruit than in combination with some of summer’s blueberries in this fruity and comforting crumble?
Use baking apples or choose juicy, red varieties (but not Red Delicious, which doesn’t cook well), and fresh blueberries are preferred – although you can also use frozen in a pinch. (If using frozen berries, increase baking time by 5-10 minutes.)
This serves about 8, but you can also make a smaller batch by cutting the recipe in half – though why would you? Leftovers rule!
I recommend serving it warm, topped with a scoop of vanilla ice cream – mmmm! 🙂
Apple-Blueberry Crumble Recipe
- 5 red apples, such as Gala or Fuji (but not Red Delicious), peeled, cored, and cut into ½-inch cubes
- 1 1/2 pints blueberries (or 3 cups frozen)
- 1/2 cup sugar
- 3 tbsp unbleached all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp kosher salt
- 12 tbsp cold unsalted butter, cut into 3/4-inch cubes
- 1 cup sliced almonds
Preheat oven to 375°F. Make the filling: In a large bowl, combine apples, blueberries, sugar, flour, and salt; toss to combine. Spread evenly in a 9″ by 13″ baking dish.
Make the topping: In a large bowl, combine flour, sugar, cinnamon, and salt. Using your fingers or a fork, work butter into flour mixture until mixture resembles small peas. Stir in almonds. Distribute crumble topping evenly over fruit.
Bake until topping is golden and apples are soft, 35 to 40 minutes. Let crumble cool slightly before serving.