Name: Apple and Blueberry Crumble
Prep time: 5 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups blueberries (fresh or frozen*); 2 large Honey Crisp or Pink Lady apples; 1 large Granny Smith apple; 1 tbsp lemon juice; 2 tbsp tapioca flour or arrowroot starch; ½ tsp ground cinnamon; ¼ cup coconut sugar; 1 cup rolled oats (gluten-free or regular); ½ cup almond flour; ⅓ cup finely chopped pecans or walnuts; 1 tsp ground cinnamon; ½ tsp salt; ⅓ cup pure maple syrup; ¼ cup melted coconut oil; 1 tsp vanilla extract

5 from 9 votes

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This cozy apple and blueberry crumble is made with simple ingredients and topped with a buttery almond flour oat streusel. It’s the perfect healthy dessert that’s vegan and gluten-free.

apple and blueberry crumble with ice cream on top

The best healthy apple and blueberry crumble

While an apple pie is traditionally a Thanksgiving and Holiday dessert, I love this apple blueberry crumble. It is the perfect mix between a summer berry crisp and a cozy fall apple pie!

The tender cinnamon apples in combination with the warm fresh blueberries is truly something special. Plus, this healthy apple blueberry crumble is topped with the most delicious dairy-free crumble topping. It melts in your mouth!

This simple apple and blueberry crisp make for the ideal dessert for a dinner party, event, or Thanksgiving. You can make it ahead of time or bake it minutes before serving. I’ve been told it tastes better than a regular pie! Everyone is going to love this healthier dessert.

Why you’ll love this recipe:

Warm, cozy, and tender apples and blueberry filling.
Topped with a buttery oatmeal and almond flour crumble.
You only need 8 ingredients.
Sweetened with maple syrup and coconut sugar.
No refined sugar!
So easy to make.
It’s healthy, gluten-free, dairy-free, and vegan.
No butter is needed!
Try this amazing healthy apple crumble next!

healthy blueberry apple crisp in a bowl with vanilla ice cream

Ingredients needed & substitutions

You’ll only need a handful of simple ingredients to make this healthy apple and blueberry crumble recipe. It’s gluten-free, vegan, and dairy-free. Here is a list of all the ingredients so you are prepared:

Blueberries: I recommend using fresh blueberries, but frozen will work too.
Apples: You’ll need 2 Pink Lady or Honey Crisp apples and 1 Granny Smith apple for this healthy blueberry apple crisp. The granny smith apple adds a nice tartness and more texture to the filling.
Lemon Juice: To coat the apples and blueberries in the coconut sugar.
Tapioca Flour: This helps soak up the excess liquid that comes from the baked blueberries and apples. You can also use arrowroot flour and cornstarch.
Cinnamon: The perfect warm fall spice. You’ll need a dash of cinnamon to make this apple blueberry super cozy.
Coconut Sugar: This helps sweeten the filling without adding refined sugars.
Rolled Oats: Grab gluten-free or regular rolled oats for the most delicious buttery oat crisp. Don’t use steel-cut oats.
Almond Flour: Almond flour makes the crumble melt in your mouth since it’s higher in natural fat.
Pecans or Walnuts: We love pecans and walnuts in this oat crumble! It adds the best crunch.
Maple Syrup: This is my favorite natural sweetener. You’ll need 1/3 cup to help make the oat almond flour crumble perfectly sweet.
Coconut Oil: Instead of butter, we use coconut oil to make this crumble vegan and dairy free.
Vanilla Extract: This adds the best flavor.

Kitchen tools required

Grab a mixing bowl, and let’s go! This healthy blueberry apple crumble recipe is so easy to make, and clean-up will be a breeze.

Two Mixing Bowls
Spatula
8″ x11″, 9″ x9″ baking dish or a 9″ pie dish
Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, and 1 cup

dairy-free oat almond flour streusel topping

How to make apple and blueberry crumble

This is the easiest apple and blueberry crumble. We’ll start by making the filling, then preparing the buttery crumble, and finally, baking it. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.

Step 1:

First, preheat your oven to 350°F and lightly grease an 8 “11” or 9 “x9” baking dish or 10-inch pie dish with nonstick cooking spray. Then, set it to the side.

Step 2:

Then, core, peel, and dice the apples into 1-inch bite-sized pieces

Step 3:

After that, toss the apples in a mixing bowl with blueberries, lemon juice, tapioca flour, cinnamon, and coconut sugar. Then, pour it into the pie pan or baking dish.

Step 4:

Mix the rolled oats, almond flour, nuts, cinnamon, and salt in a separate bowl until well combined. Pour maple syrup and melted coconut oil on top and stir to combine.

Step 5:

Next, sprinkle the oat crumble evenly on top of the blueberry and apple mixture.

Step 6:

Finally, bake for 35 – 45 minutes, until the top is golden and crisp and the filling is warm and bubbly.

Serve the apple and blueberry crumble warm with vanilla ice cream, and enjoy!

the blueberry apple filling in a baking dish before adding the crumble on top

Expert baking and recipe tips:

Don’t skip out on the starch. You can use tapioca flour, arrowroot powder, or cornstarch for this recipe. It helps makes the apple blueberry filling super juicy but also soaks up the excess liquid from the apples as they bake. No one wants a watery filling.
Use frozen or fresh blueberries. Both work. I prefer fresh blueberries, but you can seriously use either. Just add the frozen blueberries straight to the filling. Do not microwave them to thaw!
Use honey or maple syrup to sweeten the oat crumble. You can use either.
Grease your baking dish well. If you don’t grease your baking dish well, the apples may get stuck to the bottom of the dish!
Make it nut-free. If you have a nut allergy, leave the nuts in the oat crumble.
Use butter if you want. If you don’t have or want to use coconut oil, feel free to swap it out with melted unsalted butter.

What’s the difference between apple crisp and apple crumble?

A “crisp” and a “crumble” are often used interchangeably. Both have crumbly & buttery streusel toppings that sit on top of warm baked fruit. An apple crisp has the perfect texture between the gooey filling and crunchy topping, making it one of the best desserts ever.

healthy apple and blueberry crumble with a crispy oat streusel

Frequently Asked Questions

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Add them straight to the filling, and don’t let them thaw.

What can I use instead of coconut oil?

Coconut oil can be substituted with butter or dairy-free butter sticks (like Earth Balance Sticks).

Can I make it nut-free?

To make this apple and blueberry crumble nut-free, leave the walnuts or pecans in the crumble topping.

Is it healthy?

The word “healthy” is relative to each person, but I consider this apple blueberry crumble healthy for many reasons.

There are no preservatives or added refined sugars
Almond flour adds healthy fats and makes this crumble gluten-free
We use coconut sugar instead of cane sugar to make them refined sugar-free.
We use coconut oil instead of butter, making this crumble vegan and dairy-free.

Is the crumble gluten-free?

This blueberry and apple crumble is gluten-free since we use almond flour and certified gluten-free rolled oats. There is no all-purpose flour!

Is it dairy free?

Yes, this crumble is dairy free. There is no butter in it, just coconut oil. If you don’t like the taste of coconut oil, make sure to use refined!

Is it vegan?

This apple and blueberry crumble is vegan since we use maple syrup, coconut oil, and no animal products.

Can I make it ahead of time?

Yes! You can make this crumble up to two days in advance. Remember to let the crumble cool to room temperature before covering it in aluminum foil and storing it in the fridge. When you are ready to enjoy, reheat in the oven at 350°F for 10 – 20 minutes until warm.

Can I freeze it?

I have tried this many times, but apple blueberry crumble doesn’t freeze well – the apples will change texture, and the crumble will dry out.

How to store and reheat leftovers:

Storing: If you have leftovers, store them in the fridge for 3 – 4 days. Make sure to cover the dish with aluminum foil.

Reheating: For best results, heat up the apple and blueberry crumble in the original baking dish in the oven at 350°F for 10 – 15 minutes or microwave individual leftovers in a small bowl.

blueberry and apple crumble in a bowl with vanilla ice cream

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Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Apple and Blueberry Crumble

This cozy apple and blueberry crumble is made with simple ingredients and topped with a buttery almond flour oat streusel. It's the perfect healthy dessert that's vegan and gluten-free.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 35 mins

Total Time 45 mins

Serving servings

Ingredients

Filling:

2 cups blueberries, fresh or frozen*
2 large Honey Crisp or Pink Lady apples
1 large Granny Smith apple
1 tbsp lemon juice
2 tbsp tapioca flour or arrowroot starch
½ tsp ground cinnamon
¼ cup coconut sugar

Oat Crumble:

1 cup rolled oats, gluten-free or regular
½ cup almond flour, spooned and leveled
⅓ cup finely chopped pecans or walnuts
1 tsp ground cinnamon
½ tsp salt
⅓ cup pure maple syrup
¼ cup melted coconut oil
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F and lightly grease a baking dish or 10-inch pie dish with nonstick cooking spray. Set aside.
Core, peel, and dice the apples into 1-inch bite-sized pieces.
Toss the sliced apples in a mixing bowl with blueberries, lemon juice, tapioca flour, cinnamon, and coconut sugar.
Pour into the pie pan or baking dish.
In a separate bowl, mix together rolled oats, almond flour, nuts, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil on top and stir to combine.
Sprinkle the oat crumble evenly on top of the blueberry and apple mixture.
Bake for 35 – 45 minutes, until the top, is golden and crisp and the filling is warm and bubbly.
Serve warm with vanilla ice cream; enjoy!

Notes

*I reccomend using fresh blueberries; however, you can use frozen. Do not microwave the frozen blueberries or thaw them. Simply add them straight to the filling.

Tapioca Flour: You can substitute with cornstarch or arrowroot starch.

Coconut Sugar: You can substitute with light brown sugar.

Coconut Oil: For not coconut flavor, use refined coconut oil. You can also substitute with unsalted butter.

Nut Free: Leave out the walnuts or pecans.