Apple Berry Crumble

It's a perfect recipe for seasonal fruit. During late summer, make apple blueberry crumble or try raspberries, blackberries, or strawberries.

Do it quick and easy with only a 10-minute preparation using frozen berries and pie filling. Or spend a few more minutes using fresh fruit and apples.

👨‍🍳How to Make Apple Berry Crumble

Preheat the oven to 350°.

Prepare the crumble topping. Combine 1 cup of all-purpose flour, ½ cup of brown sugar, and ½ teaspoon of cinnamon. Melt 1 stick (½ cup) of butter in the microwave and mix it into the dry mixture.

🍎Using fresh apples

To use fresh apples: Peel and slice apples. Use 4 large or 5-6 medium apples to make 5-6 cups of apple slices. Mix ¾ cup of sugar, 4 tablespoons flour, 1 teaspoon cinnamon. Coat the apple slices with 1 tablespoon of lemon juice. Sprinkle with the sugar mixture and stir to coat.

Granny Smith and Gala apples are both excellent choices. Cortland, Ida Red, Honey Crisp, or Roma also work well. Or mix your apples, but use the apples you love. Red Delicious or Macintosh apples may have some texture problems when cooked.

This recipe defaults to a can of apple pie filling. Many, including me, would prefer fresh apples.

What berries to use?

This is the perfect recipe to use for seasonal berries. They need to be not too big, so strawberries should be cut up some. Fresh blueberries, raspberries, and blackberries will all work well, but you may need to adjust the sugar.

Frozen berries are fine, and the step-by-step photos are with a frozen mix berry mix.

Variations and options

Use peach instead of apple pie filling.

To the streusel crumb topping, add a quarter cup of sliced almonds, chopped walnuts, chopped pecans, or quick oats. You should cut back the flour by the amount of nuts or oats you add. With the oats, you can call it a proper apple berry crisp.

Use brown sugar for half the sugar to change the flavor of the apple filling.

Add ¼ teaspoon of vanilla or allspice to the filling for different flavors.

📖Crisp/Crumble Recipes

I always think of crisp and crumble recipes as easier pies. Check out Easy Old Fashioned Apple Crisp, Small Crock Pot Apple Crisp, and Berry Crisp for Two.

↕️How to make this a "for two" or "family size " recipe

The full recipe makes about 6 servings. Perfect for our "for two" household since we overeat and love leftovers. It fits in a 6 by 9 or 8 by 8 baking dish.

1. Use the recipe card and adjust the number of servings.
2. Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
3. The half recipe will fit in a 6-inch round pan. Or will fit in two or three ramekins for individual servings.
4. A double recipe fits in a 9 by 13 casserole or cake pan.
5. Cook until browning edge and tender pasta, a little longer for double and less for half recipe. Just watch the topping browning and bubbling along the edge.

Making ahead

Fresh baked is best. So to make ahead, mix the streusel topping and refrigerate in an airtight container for up to a week. Mix the filling up to two days ahead, then seal it in an airtight container and refrigerate.

You can also bake ahead and reheat in a 300° oven for 10-15 minutes.

Serving

Serve hot topped with whipped cream or a scoop of vanilla or butter pecan ice cream.

Storing leftovers

Good refrigerated for 2-3 days or frozen for 2-3 months. Reheat in the oven.

❓FAQs

🍮Cobblers, Crumbles, vs. Crisps

Cobblers have a biscuit or cake topping.

Crumbles and crisps are commonly used interchangeably. The differentiating factor is crisps have oats in the topping and crumble do not. This seems to be not widely accepted. So, I call this a crumble, but if you prefer, use crisp.

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