This apple and blueberry crumble is the perfect cosy dessert. Tender apples and juicy blueberries bake into a soft, syrupy filling, all topped with a golden, buttery crumble. The topping is quick and simple to make in the Thermomix, and it's even better served warm with custard or ice cream.
You can never have too many crumble variations - this method works beautifully with other fruits too, like my Thermomix rhubarb crumble and Thermomix apricot crumble.
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Why You'll Love This Recipe
- Freezer friendly - make it ahead or freeze leftovers for an easy dessert whenever you need it.
- Comforting and cosy - the kind of dessert that's perfect served warm on a chilly day.
Recipe Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
- Apples - I like to use Granny Smith apples for their tart flavour, which balances the sweetness of the crumble topping. In the UK, Bramley apples are commonly used for crumbles. If you can't find them, any variety of apple will work.
- Blueberries - use fresh or frozen.
- Caster sugar - or regular white sugar, used to sweeten the filling.
- Cinnamon - adds a hint of spice.
- Plain flour - typically used for crumble, but you can use self-raising flour if that's what you have on hand.
- Unsalted butter - use chilled unsalted butter.
- Brown sugar - gives the crumble a rich caramel-like flavour.
- Oats - optional, but great for adding extra crunch and texture to the topping.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Peel and core the apples. Chop them into 2-3cm pieces and place them in a baking dish. Add the blueberries, sugar and cinnamon and toss to combine.
- Add the butter, brown sugar and plain flour to the Thermomix bowl.
- Mix for 15-25 sec/speed 5.
- Add the crumble topping to the fruit, then lightly spread it with the back of a fork. Add a sprinkling of oats over the top. Bake in the oven for 30-35 minutes. It's ready when the top is golden brown and the fruit bubbles from underneath.
Storage
Allow the crumble to cool completely, then cover and store in the fridge for up to 3 days.
Apple and blueberry crumble can be frozen either baked or unbaked. To freeze after baking, let it cool completely, then wrap well to keep it airtight and place in a freezer-safe bag or container. Label with the date and contents before freezing.
⭐️ Did you make this Apple & Blueberry Crumble? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
📖 Recipe
Thermomix Apple and Blueberry Crumble
Ingredients
For the Apple & Blueberry Filling
- 2 apples, Granny Smith or Bramley apples work well.
- 250 g blueberries, fresh or frozen
- 1 tablespoon caster sugar
- ¼ teaspoon cinnamon
For the Crumble Topping
- 160 g plain flour
- 115 g unsalted butter
- 85 g brown sugar
- 2 tablespoons oats
Instructions
- Preheat the oven to 200°C/400°F (180°C fan).
- Peel and core the apples. Chop them into 2-3cm pieces and place them in a baking dish (the one I use measures 23cm x 17cm). Add the blueberries, caster sugar and cinnamon and toss to combine.
- For the crumble topping, weigh the flour, butter and brown sugar into the Thermomix bowl and mix for 15-25 sec/speed 5, or until the mixture resembles coarse crumbs. Be careful not to overmix, or it will start to come together like pastry.
- Tip the crumble topping over the blueberries and apples, spread evenly, and then pat down gently with the back of a fork. Sprinkle over the oats.
- Bake in the oven for 30-35 minutes. It is ready when the crumble is golden and the blueberries and apples are bubbling from underneath.
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