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A delicious Apple Blueberry Crisp in a white bowl, topped with a scoop of melting vanilla ice cream, ready to be enjoyed.
Daniel

Apple Blueberry Crisp

A warm, comforting classic, this Apple Blueberry Crisp combines sweet-tart fruit with a buttery, oat-filled topping that's simply irresistible.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Fruit Filling
  • 4 medium apples Granny Smith or a mix of sweet-tart, peeled, cored, and sliced 1/4-inch thick (about 4 cups)
  • 1.5 cups fresh or frozen blueberries do not thaw if using frozen
  • 1/4 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tsp lemon juice freshly squeezed
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
For the Crisp Topping
  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter 1 stick, very cold and cut into small cubes
  • 1/4 tsp salt

Equipment

  • 8x8 inch baking dish
  • Large mixing bowls
  • Pastry blender (optional)

Method
 

Prep the Fruit
  1. Preheat your oven to 375°F (190°C). Lightly butter an 8x8 inch baking dish and set aside.
  2. In a large bowl, combine the sliced apples and blueberries. Add the granulated sugar, 1 tablespoon all-purpose flour, lemon juice, ground cinnamon, and 1/8 teaspoon salt. Gently toss everything together until the fruit is evenly coated. Pour the fruit mixture into your prepared baking dish.
Make the Crisp Topping
  1. In a separate medium bowl, whisk together the old-fashioned oats, 1/2 cup all-purpose flour, packed light brown sugar, and 1/4 teaspoon salt. Add the cold, cubed butter.
  2. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Don't overmix; we want some texture!
Assemble and Bake
  1. Evenly sprinkle the oat topping over the fruit filling in the baking dish.
  2. Bake for 40-45 minutes, or until the fruit filling is visibly bubbly around the edges and the topping is beautifully golden brown and crispy.
  3. Remove the crisp from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This rest time allows the filling to set up nicely and keeps it from being too runny.

Notes

For the best flavor and texture, use a mix of apples like Granny Smith for tartness and Honeycrisp or Fuji for sweetness and firmness. This crisp is incredible on its own, but it's even better served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream. You can prepare the fruit filling and the topping separately up to a day in advance. Store the fruit (covered) in the fridge and the topping (covered) at room temperature. Assemble and bake just before serving.