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.
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!
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
- 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
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!
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
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.
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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
- 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!
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