Juicy apples and sweet-tart blueberries combine with a buttery crumb topping to make this apple blueberry crisp a delicious and EASY dessert for any time of year!
Can I please tell you how much I miss summer produce? Even though we can get decent berries in AZ year-round, they’re never as good as they are in June and July.
And I just don’t love apples the way I love blackberries. . .So how do I bridge the gap between summer and fall? By incorporating some frozen blueberries into a super easy classic fall dessert: the apple crisp.
Let me tell you: apples and blueberries belong together and you’ll be making this gorgeous dessert all year long!
Why you’ll love this apple blueberry crisp:
- It’s so easy to make
- The ingredients are easy to find and you probably have most on hand right now
- It only takes about 15 minutes to throw together!
How to make a fruit crisp toppingThis topping actually works for just about any fruit crisp you’d want to make—it’s buttery and lightly flavored with cinnamon, which pairs well with almost everything. I’ve used it with pears and it was delicious.
- Combine all of your topping ingredients (except butter!) in the bowl of a food processor
- Pulse 2 or 3 times to chop everything
- Sprinkle cold chunks of butter over that
- Pulse to combine, until it looks like that last picture above
Refrigerate your topping while you work on the filling to keep the butter cold; cold butter won’t melt as quickly in the oven so your topping will be more crumbly when the crisp is done baking.
Note: If you don’t have a food processor, no problem! You can substitute quick-cooking oats (they’re smaller than rolled) and chop your nuts finely, then just work the butter into the crisp with your fingers.
It takes a little longer without the food processor but it’s still delicious!
How to make apple blueberry crisp filling
- Combine sliced apples (peeled or unpeeled—your choice) with frozen blueberries and a few other ingredients
- Stir to combine
- Spread into a 9-inch square baking dish
- Sprinkle with the crumb topping
Then just bake for about half an hour, let it cool a bit, and you’re ready to serve.
I recommend serving your apple blueberry crisp warm with a scoop of vanilla ice cream on top. Dessert heaven—nothing short!
But it also makes a delicious breakfast cold, right out of the fridge, sans ice cream (you know, since starting your day with a healthy breakfast is important. . .).
Should I peel the apples for my crisp?
That’s completely up to you. I peel mine because I prefer the texture of baked apples without the peel, but do your own thing.
I will say that the most time-consuming part of this blueberry apple crisp is peeling the apples so if you’re pressed for time just skip it. (Or recruit someone else to peel and slice the fruit while you work on the topping.)
How long will blueberry apple crisp last in the fridge?
You can store the crisp, loosely covered, for a couple of days in the fridge. I tried freezing it but didn’t love it out of the freezer; the topping lost something.
The filling still tasted delicious though!
What kind of apples to use for apple crisp?
I like Granny Smith or Braeburn (or a combination of the two), but any baking apple will work.
Other good apples for baking are Jonagold, Honeycrisp, Fuji, and Pink Lady.
You want an apple that’s nice and juicy and will hold its shape after being baked. You also want an apple that’s not overly sweet, since you’re adding a little sugar to the filling.
Apples like Golden Delicious and Gala are very sweet and more likely to turn mushy in a crisp or pie so they’re not the best choices. Red Delicious apples don’t have a lot of flavor (to me) so I never use them in baking.
Did you make this super easy apple blueberry crisp? Awesome! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your delicious creations!
Apple blueberry crisp is a quick and easy dessert that's perfect for fall or any time of year!
- 3/4 cup rolled oats
- 2/3 cup packed light brown sugar
- 1/2 cup pecans or walnuts coarsely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons very cold unsalted butter
- 4 1/2 cups sliced peeled apples*
- 1 1/2 cups frozen blueberries
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Combine all the topping ingredients EXCEPT BUTTER in the bowl of a food processor. Pulse a few times to chop.
- Cut the butter into 12 small chunks and scatter over the other ingredients in the bowl. Pulse the mixture 10 to 15 times, until combined but still chunky.
- Refrigerate while you make the filling.
- (If you don’t have a food processor you can use quick cooking oats and chop your nuts finely by hand. Stir all the ingredients EXCEPT butter in a bowl, then use your fingers to cut in the cold butter until crumbly.)
- Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
- Combine all the filling ingredients in a large bowl and stir until the fruit is evenly coated with the sugar.
- Spread the filling into an even layer in the prepared baking dish. Sprinkle with the refrigerated topping.
- Bake 30 to 40 minutes, until the topping is browned and the juices are bubbling a bit around the edge of the dish. Cool at least 20 minutes, then serve.
- Store uneaten crisp loosely covered in the fridge for 2 days.
- *You’ll need 3 or 4 apples to get 4 1/2 cups. I like Granny Smith and/or Braeburn apples for this recipe but any good baking apple is fine.
- I specify to peel the apples for this recipe but you don't have to unless you want to!