How to make Apple and Blueberry Crumble
Make yourself a delicious Apple and Blueberry Crumble for dessert. This is a glorious mix of apples and blueberries topped with a buttery crumble topping. A warm, comforting fruity nursery style pudding which I think you'll really enjoy.
Servings: 4 people
Equipment
- 1 9-inch baking dish This needs to have a depth of at least 1 1/2 inches
- 1 scales to weigh the ingredients
- 1 assorted spoons utensils to help stir everything together
- 1 mixing bowl to make the crumble in
Ingredients
Fruit Filling
- 18 ounces apples eating apples such as pink ladies, braeburn or galas
- 7 ounces blueberries washed and stalks removed
- 1 tablespoon plain flour all-purpose flour
- 2 tablespoons caster sugar
- 1 tablespoon lemon juice to prevent the apples from browning
Crumble Topping
- 2 .5 ounces cold butter or equivalent in margarine that is also suitable for baking.
- 2.5 ounces demerara sugar
- 5.5 ounces plain flour
- 1 tablespoon demerara sugar optional - for spinkling on top of the crumble before baking.
Instructions
- Preheat the oven to 390 F/200C/180 C Fan
Assemble the fruit filling
- Peel, core and thinly slice the apples. (18 ounces apples) Wash the blueberries (7 ounces blueberries) making sure to remove any stalks.
- Place the fruit in the baking dish and sprinkle over the plain flour (1 tablespoon plain flour), the caster sugar (2 tablespoons caster sugar) and the lemon juice (1 tablespoon lemon juice) . Mix them all together so that the fruit is evenly covered.
Make the Crumble Topping
- Place butter (2 .5 ounces cold butter) and the flour (5.5 ounces plain flour) into a mixing bowl and begin rubbing the butter into the flour.
- Continue doing this until it resembles breadcrumbs and then mix in the demerara sugar.(2.5 ounces demerara sugar)
- Sprinkle the crumble topping over the fruit mixture. The aim is to cover all of the fruit, pressing it down gently as you spoon it across the fruit filliing.
- Sprinkle demerara sugar (1 tablespoon demerara sugar) across the top of the crumble. This is optional it just adds a little texture when the crumble has finished baking.
- Once the oven is at temperature pop the crumble into the oven and leave it to bake for approximately 40 minutes. It is done when it is golden and the fruit can be seen bubbling slightly on the surface.
- Serve in your favourite way and enjoy!
Notes
Nutritional Information is computer generated and is intended as a guideline only.
Can I use frozen fruit in this recipe?
Yes, absolutely you can. In fact, in the winter months when blueberries aren’t always that easy to find where I live, that’s often what I do. However, make sure to thaw and drain the fruits before using them to prevent excess moisture in the crumble.
Can I prepare the crumble in advance?
Definitely! You can prepare the crumble topping in advance and store it in an airtight container in the refrigerator for up to two days. When you’re ready to bake, simply assemble the fruits and the crumble topping and pop the crumble into the oven.
Can I freeze Blueberry and Apple Crumble?
Yes, you can freeze the fully baked and cooled crumble. Freeze it in a suitable container where it will be happy for 2 to 3 months. When you’re ready to enjoy it again, reheat it in the oven at 350°F (180°C/160C Fan) until warmed through.
Can I use a different flour?
Absolutely! You can experiment with different flours like whole wheat flour or almond flour to create variations of the crumble topping. Just keep in mind that it may slightly alter the texture and taste. A 50/50 mixture of white and wholemeal flour is really tasty.
Can I reduce the amount of butter in this recipe?
The butter (or margarine if that is what you’ve used) in the crumble topping is what gives it its rich and crumbly texture. While you can reduce the amount slightly, keep in mind that it may affect the overall consistency.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1portion | Calories: 477kcal | Carbohydrates: 83g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 117mg | Potassium: 233mg | Fiber: 5g | Sugar: 45g | Vitamin A: 539IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 2mg