Apple Blueberry Crumble
This Apple Blueberry Crumble uses oats two ways in the crumble topping. The contrast between the sweet, baked fruit and the chewy oatmeal crumble topping is incredible. And when topped with vanilla ice cream, who can say no to seconds?
Equipment
Ingredients
- 1 (17.5 ounce) bag oatmeal cookie mix
- 1 cup rolled oats
- ¾ cup unsalted butter (softened)
- 1 (16 ounce) bag frozen blueberries
- 2 large Granny Smith apples (peeled, cored, and cubed)
- ¼ cup packed light brown sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish with cooking spray. Set aside.
- In a large mixing bowl, mix cookie mix, oats, and butter using a hand mixer or stand mixer with a dough hook or whisk attachment until crumbly.
- Cover a half sheet baking sheet with parchment paper and pour the cookie mixture out onto it, spreading it into an even layer. Place the crumble in the freezer while you assemble the fruit layer.
- Mix together the frozen blueberries and diced apples in the bottom of the casserole dish. Sprinkle the brown sugar and cinnamon all over the top of the mixed fruit and then sprinkle on the semi-frozen crumble, as evenly as possible.
- Bake for 45-55 minutes or until the top is golden brown, the bottom is bubbly and the apples are soft enough to pierce easily with a fork. Remove from the oven and allow to cool for 10-15 minutes before serving with vanilla ice cream, if desired.
Notes
- The Apple Blueberry Crumble can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, you can place it in a preheated oven at 350°F until it is warmed through or in the microwave.
- You can also freeze the crumble for up to 2 months by placing it in an airtight container or wrapped in plastic wrap and aluminum foil. To serve, thaw it in the refrigerator overnight and then reheat it as described above.
- See my tips and tricks for making this Apple Blueberry Crumble above the recipe box.