Apple Blueberry Crumble
This Apple Blueberry Crumble uses oats two ways in the crumble topping. The contrast between the sweet, baked fruit and the chewy oatmeal crumble topping is incredible. And when topped with vanilla ice cream, who can say no to seconds?
Apple Blueberry Crumble with Oatmeal Cookie Topping
In the spring and summer, fruit crumbles reign supreme in our household. They’re easy to make, take advantage of the abundance of fresh fruits and berries in stores, and give me an excuse to buy vanilla ice cream every week. Win, win, win!
This apple blueberry crumble might just be my favorite crumble to date. I used oats two ways in the crumble topping for a truly chewy, crispy, oaty bite that I adore.
My secret ingredient? Boxed oatmeal cookie mix!
Using oatmeal cookie mix saves me time and prevents me from having to measure out extra flour, baking powder, and so on for the topping. I added extra oats to really drive home that oatmeal flavor and texture but otherwise it’s a dump-and-stir recipe.
Enjoy your serving of crumble with whipped cream or vanilla ice cream and dive right in!
Apple Blueberry Crumble Ingredients
If you’ve never made an apple blueberry dessert before, you’re in for a real treat. I recommend using a tart baking apple for this crumble because blueberries are naturally very sweet. However, you may use any apples you have on hand.
Here’s what you’ll need to make the crumble:
- Boxed oatmeal cookie mix
- Rolled oats
- Unsalted butter
- Granny Smith apples
- Light brown sugar
- Ground cinnamon
Should I Use Fresh or Frozen Blueberries?
I used frozen blueberries because they’re available year-round and are cheaper than buying fresh. However, I’ll be making this crumble with fresh berries in the summer when they’re in season!
How to Make Apple Blueberry Crumble
This berry oat crumble is very simple to prepare. The boxed cookie mix makes quick work of the oat topping, and the fruit filling is combined right in the baking dish.
Here’s an overview of how the crumble is prepared:
- Make the oat topping for the crumble: In a large mixing bowl, combine the cookie mix, oats, and butter using a hand mixer.
- Cover a half sheet baking sheet with parchment paper and pour the cookie mixture out onto it, spreading it into an even layer. Place the topping in the freezer while you assemble the fruit layer.
- Make the fruit filling: Mix together the frozen blueberries and diced apples in the bottom of a 9×13-inch baking dish.
- Sprinkle the brown sugar and cinnamon over the mixed fruit, then sprinkle on the semi-frozen oat crumble topping.
- Bake: Bake just until the top is golden brown, the bottom is bubbly and the apples are soft enough to pierce easily with a fork.
- Cool and serve: Remove from the oven and allow to cool for 10-15 minutes before serving with vanilla ice cream.
- Use fresh or frozen blueberries depending on what’s in season.
- Swap the blueberries for another berry. Apples pair well with just about any berry!
- Use a blend of baking apples for varied textures and flavors in the fruit filling.
- Add more spices to the filling and / or crumble topping. I kept the recipe simple with ground cinnamon, but you may add nutmeg, ginger, allspice, etc. as you see fit.
- Use gluten-free cookie mix if that’s necessary for you or your family.
Tips for Making a Berry Apple Crumble
- Note that the oatmeal cookie mix is used as a dry ingredient. You should NOT prepare the cookie dough as instructed on the box.
- I recommend peeling the apples for this recipe. You want the apple chunks to break down and soften while baking, and the peels prevent this from happening.
- Don’t skip freezing the oat crumble topping! It won’t be totally frozen when you sprinkle it over the fruit filling, just firm enough to form clumps which will crisp up in the oven.
Looking for More Fruit Crisps and Crumbles? I’ve Go You Covered!
- White Chocolate Raspberry Crumble
- Strawberry Crisp
- Cherry Crisp
- Caramel Apple Crisp
- Blueberry Peach Crisp
- Raspberry Rhubarb Crisp
Apple Blueberry Crumble
- 1 (17.5 ounce) bag oatmeal cookie mix
- 1 cup rolled oats
- ¾ cup unsalted butter, (softened)
- 1 (16 ounce) bag frozen blueberries
- 2 large Granny Smith apples, (peeled, cored, and cubed)
- ¼ cup packed light brown sugar
- 1 tablespoon cinnamon
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish with cooking spray. Set aside.
- In a large mixing bowl, mix cookie mix, oats, and butter using a hand mixer or stand mixer with a dough hook or whisk attachment until crumbly.
- Cover a half sheet baking sheet with parchment paper and pour the cookie mixture out onto it, spreading it into an even layer. Place the crumble in the freezer while you assemble the fruit layer.
- Mix together the frozen blueberries and diced apples in the bottom of the casserole dish. Sprinkle the brown sugar and cinnamon all over the top of the mixed fruit and then sprinkle on the semi-frozen crumble, as evenly as possible.
- Bake for 45-55 minutes or until the top is golden brown, the bottom is bubbly and the apples are soft enough to pierce easily with a fork. Remove from the oven and allow to cool for 10-15 minutes before serving with vanilla ice cream, if desired.
- The Apple Blueberry Crumble can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, you can place it in a preheated oven at 350°F until it is warmed through or in the microwave.
- You can also freeze the crumble for up to 2 months by placing it in an airtight container or wrapped in plastic wrap and aluminum foil. To serve, thaw it in the refrigerator overnight and then reheat it as described above.
- See my tips and tricks for making this Apple Blueberry Crumble above the recipe box.