Apple Blueberry Crisp

If there’s one dessert I never get tired of baking (or eating), it’s a fruit crisp. This Apple Blueberry Crisp is one of those simple recipes that feels just right for that sweet spot between summer and fall — when blueberries are still juicy and apples start showing up in piles at the market.

It’s the kind of treat I make on lazy Sundays, or when friends come over for dinner and I want something warm and welcoming to serve. Tart apples, sweet blueberries, and that buttery oat topping make for a combination that’s hard to beat. And the best part? Just about 15 minutes of hands-on work before you let the oven do its thing.

Crisp or Crumble? Let’s Clear It Up

I’ve seen these terms used interchangeably so many times, and honestly, I don’t blame anyone — both are delicious baked fruit desserts with gooey fillings. But if you’re curious:

A crisp usually has oats or nuts in the topping, which gives you that lovely crunch once it bakes. The oats toast up beautifully, and you get that textural contrast I really love.

A crumble is simpler. Think a soft streusel with just flour, sugar, and butter. It bakes up tender and buttery without the added crunch.

For me, it depends on my mood and what’s in the pantry. But with this recipe, I lean crisp every time. The oats give it that homey, comforting vibe — like something grandma would have made but with my own twist.

What You’ll Need in Your Kitchen

Don’t overthink this one. These are all easy-to-find ingredients — some I always have on hand:

Butter
I go for melted butter here since it brings everything in the topping together and gives you that golden crisp finish. I often use a dairy-free butter so everyone can enjoy it. If you use unsalted butter, just add a good pinch of salt.

Flour
A bit for the filling and a bit for the topping. Regular all-purpose works great, but I’ve done half whole wheat before for a nuttier flavor.

Oats
Rolled oats are my favorite for texture. Quick-cooking oats will work too, especially if that’s what you have in the cupboard.

Sugar
Brown sugar adds sweetness and a bit of molasses richness that pairs so well with apples and berries.

Apples
I love Granny Smiths for their tart bite, but honestly, I’ll use whatever I have — Honeycrisp, Fuji, Gala. It’s a good excuse to mix it up.

Blueberries
Fresh is best, especially in season, but frozen blueberries work if that’s what you have. Just don’t thaw them first — toss them right in.

My Step-by-Step for the Perfect Crisp

This is how I usually make it on a regular evening — nothing fancy, just honest baking.

I start by mixing up the dry ingredients for the topping in a big bowl. Then I pour in the melted butter and stir until it’s crumbly and clumpy. That’s how you know it’ll bake up nice and crispy.

For the filling, I dice the apples small instead of slicing. They cook faster this way and turn soft and gooey without leaving any raw bits. I toss them with the blueberries, sugar, and a bit of flour to thicken the juices as it bakes.

I grease my baking dish or cast iron skillet, spread the fruit evenly, then crumble the topping right over. Into the oven it goes for about 45–50 minutes, until the fruit is bubbling and the top is golden brown.

Then comes the hardest part: letting it cool just a little so it sets up. But I’ll admit, I often can’t wait that long and end up scooping it out while it’s still steaming.

Real-Life Baking Tips from My Kitchen

• Dicing over slicing: I used to do apple slices until I ended up with half-crunchy apples. Diced apples cook evenly and soak up the juices better.
• Brown sugar all the way: I’ve tried white sugar but it doesn’t have the same caramel-like depth.
• Butter swaps: I’ve done coconut oil in a pinch and it works, but I prefer butter for that classic flavor.
• Frozen berries? No problem. Don’t thaw — just add them frozen to avoid making the filling too runny.

How I Love to Serve This Dessert

I’m a big believer in serving fruit crisps warm with a big scoop of vanilla ice cream that melts into the nooks and crannies. It’s classic for a reason.

But there’s room to play. Sometimes I add a spoonful of whipped cream, especially if I’m serving it for a special dinner. If I want to get extra indulgent, I drizzle a bit of caramel sauce on top.

Honestly, you can’t go wrong here. Serve it fresh from the oven for cozy winter vibes, or at room temperature during a summer BBQ.

Storing and Enjoying Leftovers

If we have any left (rare in my house), I cover the dish and pop it in the fridge. It keeps well for about 5 days.

For longer storage, you can freeze it. Just let it cool completely first. I use an airtight container and try to press out any air to keep freezer burn away. It lasts for up to 3 months.

When I want to enjoy it again, I thaw it overnight in the fridge and warm it in the oven or microwave. Nothing fancy — just warm enough to make that topping crisp again and the fruit nice and gooey.

Ways to Make It Your Own

• Gluten-free? Use your favorite gluten-free flour blend and certified gluten-free oats. In the filling, swap the flour for cornstarch or arrowroot powder for better thickening.
• Refined sugar-free? Coconut sugar is a great sub. I’ve done it many times and it gives a nice deep sweetness.
• Butter-free? Melted coconut oil works if you’re dairy-free or vegan.
• No oats? Just use extra flour in the topping for more of a classic crumble feel.

Questions I Often Get

What apples do you like best?
I lean toward Granny Smith for tartness, but honestly any firm apple will work. Mixing varieties is fun too.

Why does my crisp get soggy?
Too much liquid in the fruit, or not enough thickener. I always toss my filling with a bit of flour to help.

Can I make it ahead?
Yes! Make it a day ahead and reheat in the oven so the topping stays crispy.

Can it be vegan?
Absolutely. Just use vegan butter or coconut oil.

This Apple Blueberry Crisp is one of those desserts I make again and again — for summer BBQs, fall potlucks, or just quiet evenings when I want the kitchen to smell amazing. It’s simple, forgiving, and always gets people coming back for seconds.

If you bake it, I hope you’ll love it as much as I do. Let me know how you make it yours!

Try other Crisp recipes:

• Thin Crispy Chocolate Chip Cookies
• Gluten-Free Peach Crisp
• Keto Apple Crisp