Brunch without dessert is like Easter without the Easter Bunny! That’s exactly why we have this great and easy recipe for a fruity Apple and Blueberry Crumble for you! If you don’t like it too sweet, you can use less sugar if you like. We promise: it will go away down to the last crumb!
I created a Apple and Blueberry Crumble from all these wonderful ingredients that is not only super easy and quick to prepare, but also tastes really simply fantastic. The focus, of course, is on blueberries.
How do you keep crumble topping crisp?
- Use cold butter: Cold butter is essential for creating a crisp crumble topping. Be sure to use butter that is very cold, straight from the refrigerator.
- Use a food processor: A food processor is a great tool for making a crisp crumble topping. Simply pulse together the dry ingredients (such as flour, sugar, and oats) and cold butter until the mixture resembles coarse crumbs.
- Avoid overmixing: Be careful not to overmix the crumble topping. Mix it just until the dry ingredients are evenly coated with the butter. Overmixing can lead to a soggy topping.
- Spread the topping evenly: Be sure to spread the topping evenly over the filling. If the topping is too thick in some areas and too thin in others, it may not bake evenly and could become soggy.
- Bake the crumble topping: Bake the crumble topping until it is golden brown and crisp. This usually takes about 25-30 minutes at 350-375°F. Keep an eye on the crumble as it bakes and remove it from the oven as soon as it is done.
Can a crumble be made the day before?
Yes, a crumble can be made the day before you plan to serve it. In fact, making the crumble topping in advance can be convenient because it allows you to prepare the dish ahead of time and simply bake it when you are ready to serve it. Here’s how to make a crumble in advance:
- Prepare the filling: Choose your favorite fruit or vegetable filling and place it in a baking dish. You can use fresh or frozen fruit, or a combination of both.
- Make the crumble topping: Mix together the dry ingredients (such as flour, sugar, and oats) and cold butter until the mixture resembles coarse crumbs. Spread the topping evenly over the filling.
- Cover the dish: Cover the dish with aluminum foil or plastic wrap and refrigerate it until you are ready to bake the crumble.
- Preheat the oven: Preheat the oven to the temperature specified in the recipe (usually 350-375°F).
- Bake the crumble: Remove the foil or plastic wrap from the dish and place the crumble in the preheated oven. Bake it until the topping is golden brown and the filling is bubbly, about 25-30 minutes.
- Serve the crumble: Remove the crumble from the oven and let it cool for a few minutes before serving. Serve the crumble warm, with a scoop of ice cream or whipped cream on top, if desired.
How long will crumble topping last?
Crumble topping will last for about 3-4 days in the refrigerator. To store crumble topping, place it in an airtight container and refrigerate it. When you are ready to use it, simply sprinkle it over the filling and bake the crumble according to the recipe instructions.
Crumble topping can also be frozen for up to 3 months. To freeze crumble topping, place it in a sealable plastic bag or airtight container and store it in the freezer. When you are ready to use it, thaw it in the refrigerator for a few hours or overnight before using it. Alternatively, you can place the frozen crumble topping directly onto the filling and bake the crumble as directed in the recipe, adding a few extra minutes to the baking time if necessary.
Should you press down crumble topping?
It is not necessary to press down the crumble topping before baking it. In fact, it is usually best to leave the topping as a loose, crumbly layer on top of the filling. Pressing down the topping can cause it to become dense and heavy, which can affect the texture of the finished crumble.
To create a light, crisp crumble topping, mix the dry ingredients (such as flour, sugar, and oats) and cold butter until the mixture resembles coarse crumbs. Spread the topping evenly over the filling and bake the crumble according to the recipe instructions. The topping will become crisp and golden brown as it bakes.
Best Apple and Blueberry Crumble Recipe
Servings: 8 Preparation:15 minutes Cooking time: 35 minutes Calories: 345 Fat: 7g
Ingredients
1 packet cane sugar
1 pack of almonds
4 apples
1 packet grated coconut
1 pack blueberries
1 packet butter
1 pot of Greek yoghurt
1 packet vanilla sugar
1 packet wheat flour
Instructions
Preheat the oven to 180°C convection oven or 200°C top and bottom heat. Peel the apples as desired, quarter them and remove the core. Then cut into approx. 1cm cubes and mix with the vanilla sugar and the 1-2EL sugar. Put to one side.
Finely chop the almonds and mix with the coconut flakes, flour, approx. 50g cane sugar, 1/2TL salt and 125g butter. Rub into a crumbly mixture with your fingertips. Tip: Store the remaining butter in the fridge.
Wash the blueberries through a sieve under running water and drain well.
Brush a baking dish with a little vegetable oil. Mix the apple pieces with the blueberries and fill the dish with them.
Cover the fruit evenly with the crumble and bake in the oven for about 25-30 minutes until golden brown. Tip: At 25 minutes, the apples are still a little crunchy.
Remove the crumble from the oven and serve lukewarm with the yoghurt.
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Ingredients
- 1 packet cane sugar
- 1 pack of almonds
- 4 apples
- 1 packet grated coconut
- 1 pack blueberries
- 1 packet butter
- 1 pot of Greek yoghurt
- 1 packet vanilla sugar
- 1 packet wheat flour
Instructions
- Preheat the oven to 180°C convection oven or 200°C top and bottom heat. Peel the apples as desired, quarter them and remove the core. Then cut into approx. 1cm cubes and mix with the vanilla sugar and the 1-2EL sugar. Put to one side.
- Finely chop the almonds and mix with the coconut flakes, flour, approx. 50g cane sugar, 1/2TL salt and 125g butter. Rub into a crumbly mixture with your fingertips. Tip: Store the remaining butter in the fridge.
- Wash the blueberries through a sieve under running water and drain well.
- Brush a baking dish with a little vegetable oil. Mix the apple pieces with the blueberries and fill the dish with them.
- Cover the fruit evenly with the crumble and bake in the oven for about 25-30 minutes until golden brown. Tip: At 25 minutes, the apples are still a little crunchy.
- Remove the crumble from the oven and serve lukewarm with the yoghurt.
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