Blueberry Apple Crisp | Kara Lydon

The perfect summer and fall dessert, this blue apple crisp is made with fresh fruit and a crispy, buttery oat brown sugar topping. Serve warm with vanilla ice cream for the ultimate treat!

You Must Do This!

Is there a better smell coming out of the oven than an apple crisp?! If I had time I would bake one every day for that reason 🙂

I know we’re not officially in cool apple season (fall) BUT hear me out, friend.

How about we combine summer fruit with apples and eat now?! I know, I feel out of control here.

Have you ever thought about the combination of blueberry and apple? It is truly a very pleasant surprise. Two fruits in one crisp really helps deepen the flavor. And that BEAUTIFUL blue color from the blueberries! I can’t get enough.

This recipe combines tart apples with sweet blueberries and an irresistible oat topping that adds the perfect amount of gooey crunchy goodness. When it’s clear and bubbling (and filling your kitchen with a delicious aroma), serve it warm with vanilla ice cream (is there any other way to eat it?!) and enjoy.

Bring this hot pot to your 4th of July celebration, your next summer potluck, or your Labor Day party, and it’s sure to be a hit.

Or, if you’re like me, you can make it for yourself (and your family of course ;)) and eat it for dessert… and why not make it for breakfast too. I actually really like serving glazed fruit over a bowl of plain Greek yogurt for breakfast. YUM.

Ingredients You’ll Need

Notes Ingredients

berries: I use fresh but frozen would work too.

apples: I find that the best apples for baking are Golden Delicious, Honeycrisp, Jonagold, McIntosh, and Fuji. These varieties tend to hold up well under cooking temperatures. Make sure you cut them into small pieces so they cook well.

sugar: it adds an extra touch of sweetness to the fruit mixture.

cornstarch: used to thicken the fruit mixture.

lemon juice: it prevents the apples from browning and helps balance the sweetness.

vanilla: for sweetness and flavor enhancement.

cinnamon: it adds a cozy warm flavor. One of the most important spices in baking!

chopped oats: if you want to make this recipe gluten-free, make sure you use certified gluten-free oats. Rolled oats provide the best texture so I recommend choosing classic or instant oats over steel cut.

flour: I use all-purpose flour but you can substitute any kind such as all-purpose 1:1-gluten-free, white wheat flour, etc.

brown sugar: it adds a rich, soft, slightly caramel-y flavor to the oat topping.

salt: flavor enhancer!

butter: mix all oat topping ingredients together to make that crumbly consistency.

The Nutrition Scoop

Blueberries are a good source of fiber, vitamin C, vitamin K, manganese, and potassium. They have a high level of antioxidants, especially anthocyanins, which allow them to help support the immune system and immune cell function.

Blueberries have also been found to improve heart health by lowering total and LDL cholesterol and blood pressure, and may play a role in cognition and brain function.

Apples contain soluble fiber, potassium, vitamin C and antioxidants, and may protect against type 2 diabetes by helping to control blood sugar.

Equipment You’ll Need (affiliate links – if you buy I get a small commission)

Mixing Bowl

A baking dish

How to Make Blueberry Apple Crisp

1. Prepare a baking dish. Preheat the oven to 350 degrees F and grease a 9×9 or 11×7 baking dish.
2. Combine the fruit mixture. Place the blueberries, apples, sugar, cornstarch, lemon juice, vanilla and cinnamon in a large mixing bowl and stir to combine.
3. Make the oat topping. Combine oats, flour, brown sugar and salt in a mixing bowl. Add the melted butter and fold to combine.
4. Add to baking dish. Pour the fruit mixture into a baking dish and add the oat topping evenly over the top, leaving the large lumps intact.
5. Bake! Bake until the fruit juices are bubbling and the topping is golden and firm to the touch, about 45-55 minutes.

Tips from an expert (that’s me!)

1. The best apple varieties for crisps hold well and retain their structure under heat. Some of my favorites to bake with are: Golden Delicious, Honeycrisp, Jonagold, McIntosh, and Fuji.
2. Double the topping recipe then store half in the fridge for up to 3 months for the next cream you make!
3. Serve warm with vanilla ice cream, whipped cream or crème fraîche. OR serve with a bowl of yogurt in the morning for a delicious breakfast!
4. Melting the butter for the oat topping is very easy rather than trying to cut cold butter into a bowl of oats.

Storage and Preparation

Leftovers can be stored at room temperature for up to 24 hours and in an airtight container in the refrigerator for up to 4-5 days. To reheat, place in oven at 350 degrees F for about 20 minutes or microwave for 30 seconds.

Make a double batch of the pureed topping and store in an airtight container or bag in the freezer for up to three months!

You can freeze too! Store in an airtight container for up to three months. Allow to thaw in the refrigerator overnight and then reheat in the oven or microwave.

Recipes that Pair Well

Coconut Milk Strawberry Ice Cream

Dairy-Free Coconut Whipped Cream

Coconut Milk Vietnamese Iced Coffee Ice Cream

For more fruity dessert inspiration, check out my other recipes below!

Strawberry Rhubarb Galette

Vegan Berry Upside Down Cake

Slow Cooker Baked Apples

Blueberry Peach Crisp

Mango Tumeric Lassi Popsicles

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for future reference, be sure to pin it on Pinterest!

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