This Apple Blueberry Crisp is an easy dessert for the late-summer to fall transition, featuring a warm fruit filling and a buttery oat topping.
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A simple fruit crisp, where summer blueberries meet early fall apples, is the perfect way to ease into the new season. The filling is warm and jammy, tucked beneath a buttery oat topping that turns crisp and golden in the oven. While the dark filling might lead you to believe this crisp is all about berries, it's actually the perfect balance of both fruits.
Blueberries add brightness, apples offer natural sweetness, and a touch of orange brings a fresh citrus lift. A pinch of ground ginger ties it all together with just enough warmth to land it squarely in the cozy dessert category. You could make a pie, and you should when the time is right, but this crisp is an easy way to enjoy the moment. Serve it warm with ice cream, and save the leftovers for breakfast.
How to Make It
A crisp is essentially a pie without the crust, topped with a layer of streusel, making it an approachable, beginner-friendly dessert. The apple blueberry filling is thickened with cornstarch, which needs to reach at least 200ºF to fully activate and set the juices. You’ll know it’s ready when the topping is golden and the filling is actively bubbling. Bubbling is a helpful visual cue, but for more accuracy, you can check the center of the crisp with an instant-read thermometer.
Here is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling to the bottom of this article!
Step 1: In a large bowl, combine the fruit, sugar, cornstarch, orange zest and juice, vanilla extract, spices, and salt.
Step 2: Transfer the filling and all the juices to a buttered 9-inch square or round baking dish (or another similar baking dish).
Step 3: Stir together the flour, oats, brown sugar, granulated sugar, baking powder, salt, and melted butter until fully combined.
Step 4: Let the crumble sit for 5 minutes (to allow the flour to hydrate and the butter to cool).
Step 5: Evenly sprinkle the crumble on top of the fruit filling.
Step 6: Bake until the crumble topping is golden and the middle of the filling is bubbling.
Serving + Storing
When the crisp is pulled from the oven and very hot, the apple blueberry filling will still be very liquidy. As it cools, it will thicken up. You'll want to dive right in, but let it rest for a little bit, about 20 minutes.
Serve it slightly warm or at room temperature, as is, or, as is mandatory at my house, with a big scoop (or two) of vanilla or cinnamon ice cream. Trust me, you won't be disappointed with this choice!
This crisp is best eaten on the day it is made, or within 24 hours. If there are leftovers, you can keep them covered at room temperature for up to 1 day (hello next day breakfast). Reheat in the oven at 350ºF, if desired.
More Crisp and Cobbler Recipes
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Full Recipe
Apple Blueberry Crisp
A simple Apple Blueberry Crisp with a buttery brown sugar oat crumble and a warm, jammy fruit filling. It’s unfussy to make and just really good.
Ingredients
- 1 tablespoon butter
- 4 cups (500 grams) diced apples
- 2 cups (375 grams) blueberries, washed and dried
- ¾ cup (150 grams) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of coarse kosher salt
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