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.

Baked apple blueberry crisp in a white oval dish.

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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.

A serving of baked apple blueberry crisp with a scoop of ice cream in a bowl.

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!

Mixing together the diced apples and blueberries with sugar and spices

Step 1: In a large bowl, combine the fruit, sugar, cornstarch, orange zest and juice, vanilla extract, spices, and salt.

The apple blueberry crisp filling unbaked in the prepared dish.

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.

The oat crumble mixture for the apple blueberry crisp.

Step 4: Let the crumble sit for 5 minutes (to allow the flour to hydrate and the butter to cool).

Assembled but unbaked apple blueberry crisp.

Step 5: Evenly sprinkle the crumble on top of the fruit filling.

A baked blueberry apple crisp fresh from the oven on a rimmed baking sheet.

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

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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.

Author: Kelli Avila
Prep Time: 00:10
Cook Time: 00:50
Total Time: 1 hour
Yield: Serves 6-8
Category: Crisp

Ingredients

For Apple Blueberry Filling:

2 tablespoons unsalted butter, softened
4 cups (500 grams) diced apples
2 cups (375 grams) blueberries
¾ cup (150 grams) granulated sugar
2 tablespoons cornstarch
1 tablespoon orange zest plus 2 tablespoons fresh orange juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of coarse kosher salt

For Crumb Crust and Topping

¾ cup (170 grams) unsalted butter
½ cup (100 grams) light brown sugar
¼ cup (50 grams) granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon coarse kosher salt
1¾ cups (210 grams) all-purpose flour
1 cup (80 grams) old-fashioned rolled oats

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Instructions

Prepare the filling:

Preheat the oven to 350ºF and place an oven rack in the middle part of the oven.
Spread the softened butter in a 9-inch square or similar-sized 2.5 quart baking dish. Place the dish on a rimmed baking sheet.
In a large bowl, combine the apples, blueberries, sugar, cornstarch, orange zest and juice, vanilla extract, cinnamon, ground ginger and salt. Place inside of the prepared baking dish, pushing the apples down to leave as little space between them as possible.

Prepare the crumb crust and topping:

In a medium bowl, stir together the melted butter, brown sugar, granulated sugar, baking powder, vanilla extract, cinnamon, and salt. Stir in the flour and oats until just combined. Let the crisp topping rest for about 5 minutes for the flour to hydrate and for the mixture to clump together.
Sprinkle the crumb topping over the fruit in an even layer.
Bake until the topping is light golden and the filling is bubbling, 50 to 55 minutes.
Serve warm with a big scoop of vanilla ice cream, and enjoy!

Notes

Wash, and more importantly, dry the blueberries well as not to include any unneccesary water that will dilute the flavor of the crisp.

To make this gluten-free, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

This crisp is best eaten on the day it is made, or within 24 hours. Store any leftovers covered at room temperature for up to 1 day, or in the refrigerator for up to 2 days. Reheat in the oven at 350ºF, if desired.

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