Apple Blueberry Crisp

A homey and rustic apple blueberry crisp marries two summer favorites - apples and blueberries! While I love a classic apple crisp, I also love mixing seasonal apples with other fruits - like in my apple blackberry crumble, apple blackberry pie, and apple rhubarb crisp. Pairing blueberries with apples from my tree was a match made in heaven.

The first time I made this recipe it was way too sweet for me, so I lowered the amount of sugar to a half cup in the topping and another half cup in the filling. This suited my taste perfectly, because in-season apples are plenty sweet on their own. If you prefer a sweeter crisp, though add an additional ¼ cup of sugar.

Why You Must Make This Apple Blueberry Crisp

• The perfect summer pairing. Juicy blueberries and sweet, in-season apples make a naturally delicious combination.
• Not overly sweet. As mentioned, I've kept the sugar a bit on the lower side so that the fruit can really shine (with the option to add more if you prefer a sweeter crisp).
• So easy. Crisps and crumbles are my failsafes when I don't have time to make Gravenstein apple pie. They need simple ingredients and come together quickly - what could be better?

Ingredients needed for Apple Blueberry Crisp

Here's a look at everything you need for this crisp. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Apples - Your choice of apples. I make this with Gravensteins from our tree earlier in August, then with our Golden Delicious apples a little later in the summer when they're ripe.
• Blueberries - Fresh or frozen is fine.
• Granulated sugar - You'll need this for the topping and the filling.
• Cornstarch - This helps thicken the fruit filling. Swap tapioca flour or regular flour if needed.
• Spices - A mix of ground cinnamon and nutmeg.
• Flour - I prefer whole wheat flour if I'm not baking gluten-free, or oat flour (learn how to make oat flour at home) for a gluten-free version. You can also use all-purpose flour or a gluten-free flour mix like my homemade gluten-free flour blend.
• Oats - I always use rolled oats when I make crisps because I like how they keep their texture during baking. If you only have quick cook oats you may use those instead, noting that the topping may look a little bit different than mine.
• Baking powder - I wanted this blueberry apple crisp to have a little lift, so I added some baking powder. Feel free to leave it out if you don't have it.
• Salt - Fine sea salt or table salt.
• Butter - I prefer unsalted butter. If using salted butter, omit the added salt.
• Lemon - I love mixing in a little lemon zest to the filling for bright flavor. Try orange zest or leave it out if you prefer.

Blueberry Apple Crisp Variation Ideas

• With pears - Swap the apples for pears if you have them.
• Other berries - Try other berries here in place of the blueberries, or just make my apple and crisp.
• Add vanilla - For extra depth of flavor, add 1 teaspoon pure vanilla extract to the filling.
• Swap brown sugar - Substitute the granulated sugar in the topping for light or dark brown sugar, or use maple syrup.

Apple Blueberry Crisp Tips & Recipe Notes

• Rest it after baking. Let the crisp sit for at least 15 minutes so that the filling sets up a bit. Or just leave it at room temperature, covered with a clean towel or foil, until ready to serve.
• Enjoy at any temperature. Crisp tastes amazing warm, at room temperature, or even straight out of the fridge!
• Flour substitutes. Substitute almond flour and almonds for the oat flour and oats if you use oat flour, or use brown rice flour. Feel free to use all-purpose flour if you prefer instead of whole wheat flour.
• Make it dairy-free. Switch out the unsalted butter for non-dairy butter or coconut oil.
• To serve: Vanilla ice cream is my favorite finish to crisp, and whipped cream or a drizzle of salted caramel sauce is also super nice. Or enjoy blueberry apple crisp at breakfast with a big spoonful of plain or vanilla Greek yogurt.

How to Store & Reheat Apple Blueberry Crisp

You have options here! I've tried to provide a comprehensive outline below:

• Counter - Cover the blueberry apple crisp with a piece of foil and store it on the counter for up to 2 days.
• Fridge - Place the leftover cooled crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days. 
• Freezer - Freeze the whole crisp by wrapping the baked and cooled crisp in a layer of plastic and a layer of foil, then store it in the freezer for up to one month. You can reheat the crisp directly from the freezer: Remove the plastic and foil, and place it in a preheated 350˚F oven and heat until it's hot all the way through.
• To Reheat - Enjoy your crisp cold, or warm it in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or heat portions in the microwave in 30-second increments until warm.