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    Home » By Meal » Dessert

    Published: November 7, 2021

    Apple and Blueberry Crumble

    5 from 7 votes
    Jump to Recipe Pin Print
    Apple and Blueberry Crumble Long Pin

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

    vegan blueberry apple crumble with ice cream on top

    The best 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!

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

    healthy blueberry apple crisp in a bowl with vanilla ice cream

    Ingredients

    You’ll only need a handful, simple ingredients to get this healthy crumble recipe going! It’s not only gluten free, but it is also vegan. Here is a list:

    • Blueberries: To start, add 2 cups of blueberries to a large mixing bowl. 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.
    • Lemon juice: To coat the apples and blueberries in the coconut sugar, add 1 Tablespoon of lemon juice.
    • Tapioca flour: You’ll need 2 Tablespoons to reduce the excess liquid that comes from the baked blueberries and apples.
    • Cinnamon: The perfect warm fall spice. You’ll need a dash of cinnamon to make this apple blueberry super cozy.
    • Coconut sugar: We use 1/4 cup of coconut sugar to sweeten the filling without adding refined sugars.
    • Rolled oats: Grab gluten-free or regular rolled oats for the most delicious buttery oat crisp.
    • Almond flour: You’ll need 1/2 cup of superfine almond flour to make this melt-in-your-mouth cumble.
    • Pecans or walnuts: We love pecans and walnuts in this oat crumble! Add 1/3 cup.
    • Salt: A dash of salt goes a long way.
    • 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 you’ll need

    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
    ingredients in blueberry apple crumble

    How to make apple blueberry crumble

    Apple and blueberry crumble is super easy to make. We’ll start by making the filling, then preparing the buttery crumble, and finally, baking it. Here are step-by-step instructions:

    Step 1: Preheat your oven to 350°F and lightly grease an 8″11″ or “x9” baking dish or 10-inch pie dish or with nonstick cooking spray. Set to the aside.

    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 into the pie pan or baking dish.

    Step 4: In a separate bowl, mix the rolled oats, almond flour, nuts, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil on top and stir to combine.

    Step 5: Sprinkle the oat crumble evenly on top of the blueberry and apple mixture.

    Step 6: 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, and enjoy!

    how to make vegan crumble topping

    Is it healthy?

    The word “healthy” is relative to each person, but I consider this apple blueberry crumble to be healthy for many reasons. First, it is made with natural and simple ingredients; there are no preservatives or added refined sugars. Second, we use almond flour with adds healthy fats and makes them gluten free. Third, we use coconut sugar instead of cane sugar to make them refined sugar free. Fourth, we use coconut oil instead of butter which makes this crumble vegan and dairy free.

    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

    best apple and blueberry crumble

    Fequently Asked Questions

    Is it gluten free? Yes, this blueberry apple crumble is gluten free since we use almond flour and certified gluten free rolled oats.

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

    Can I use frozen blueberries? I recommend using fresh blueberries for the best flavor; however, you can use frozen blueberries if needed.

    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.

    How to store leftovers? Store leftover apple blueberry crisp in the original baking dish covered in aluminum foil or sealed airtight container in the fridge for 3 to 4 days.

    blueberry apple crumble in a bowl with vanilla ice cream

    Check these healthy dessert recipes out next!

    • Mixed Berry Orange Crisp
    • Healthier Gooey Cookie Skillet
    • Healthy Apple Pie Oatmeal Cookies

    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!

    blueberry and apple crumble recipe

    Apple and Blueberry Crumble

    This delicious apple and blueberry crumble is made with simple ingredients and topped with a crisp, buttery almond flour oat crumble. It’s the perfect healthier dessert that is vegan and gluten-free
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 45 mins
    Serving 10 servings

    Ingredients
     

    Filling:

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

    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.
    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.

    Nutrition

    Calories: 188kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 127mg | Potassium: 138mg | Fiber: 4g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg
    Course Dessert
    Cuisine American, Healthy
    DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

    I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!

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    Recipe Rating




    Comments

    1. Rebecca Spain says

      October 24, 2020 at 6:20 pm

      5 stars
      The best of Fall and Summer!! This crisp was so good, my sister and I finished it in one sitting.

      Reply
      • Tati Chermayeff says

        November 23, 2020 at 2:24 pm

        Hi Rebecca! I am so happy to hear, this is my favorite crisp ever!

        Reply
    2. Emily McElroy says

      April 04, 2021 at 8:28 pm

      5 stars
      This blueberry apple crisp was DELICIOUS! I have a nut allergy, so I left off the pecans and just used regular gluten-free flour instead of almond flour, and it turned out great! It was perfect for Easter dessert paired with vanilla ice cream!

      Reply
      • Tati Chermayeff says

        May 12, 2021 at 6:46 pm

        Emily! I am so so so happy to hear this! I love this recipe so much too 🙂

        Reply
    3. ElenaP says

      September 28, 2021 at 7:29 pm

      5 stars
      Made it this morning, it was delicious! Thank you! ❤️

      Reply
    4. Saskia says

      December 31, 2021 at 5:45 pm

      5 stars
      SO GOOOOOOOD!!!!!

      Reply
    5. Ashley says

      May 01, 2022 at 8:54 am

      5 stars
      The best!!!

      Reply

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    Tati, founder and creator of Healthful Blondie

    I’m Tati, a foodie, recipe developer, and blogger based in Austin, Texas. I started Healthful Blondie in 2020 to celebrate life, health, and my passion for cooking and baking. If you are in search of “lightened-up,” healthier versions of classics, you are in the right spot! My recipes are easy to follow, simple, and super tasty.

    More about me →

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