Apple Blueberry Crisp

I started making crisps before I really knew how to bake. I’ve never lost my love for how easy it is. You get pie flavors without dealing with a rolling pin or lattice.  In fact, this apple crisp with blueberries is the rare dessert that doesn’t even require much patience.

You slice some fruit, make the crumble, bake, and you are done.

I’ve made this blueberry apple crisp with in-season Granny Smiths and frozen berries.  And I’ve done the reverse with whatever apples I could find when berries were in peak season.  Both times, it was a hit.

Two things that I learned in testing make this apple berry crisp work.  

First, we toss the fruit with a touch of cornstarch so the juices turn glossy.  Next, we let it rest after it bakes so the filling can set.  Once you have those two things down, the rest is a breeze.

Let's Talk Ingredients

Apples: I reach for Granny Smith because I like the tartness. They are also firm enough to hold their shape.  If you want it sweeter, go for another firm apple like Honeycrisp.

Blueberries:  Fresh or frozen blueberries both work. No need to thaw if you use frozen.  Frozen will give off more liquid as it bakes, but because we are adding cornstarch, this won't be a problem.

Cornstarch. This is what turns all that apple and blueberry juice into a glossy, spoonable filling. I use two tablespoons for a pound of apples and a pound of berries. Adjust the quantity if you are adding more fruit.

Cinnamon. I use King Arthur's Vietnamese cinnamon, and I am a little devoted to it.

Oats: Make sure you use old-fashioned oats, not quick oats, which are too soft here.

How to Make an Apple Blueberry Crisp

Step 1

Heat the oven to 350°F and butter your pan.

Step 2

Whisk the granulated sugar, brown sugar, cornstarch, cinnamon, and salt in a small bowl.

Step 3

Put the apples and blueberries in a big bowl.

Step 4

Add the lemon juice, the zest, and the sugar mixture. Toss until coated.

Step 5

Pulse the cold butter, flour, brown sugar, cinnamon, and salt in a food processor until it clumps but is not fully smooth. Stir in the oats and nuts by hand, or pulse a few times for a less chunky texture.

Step 6

Place the fruit in your butter pan.

Step 7

Crumble the topping over the fruit in a mix of big and small pieces.

Bake 35 to 40 minutes, until the top is golden and the filling bubbles at the edges. Tent with foil if it browns early. Rest 20 to 30 minutes before serving so the filling can set.

Variations to Play With

• Crisp or crumble? With oats in the topping, this is technically a crisp.  If you leave out the oats, it will be closer to an apple blueberry crumble.
• Need it without gluten?   You can use the same filling and swap the topping for the one in this gluten-free apple crisp.
• Craving more nuts? You can increase the nuts to ½ or even ¾ cup if you like.  If you take a few minutes to toast them first you will be richly rewarded for your efforts.

Make it Ahead, Store It, and Freeze It

You can assemble the whole thing and keep it in the fridge for up to a day.  Bake it straight from cold and add a few minutes to the time.  Two things to remember.  First, never put a glass dish into a hot oven.  It can break.  Instead, let it heat up with your oven, or use an oven-safe skillet.  Next, make sure that you coat the apples well with the lemon juice mixture, or they will go brown.

Baked leftovers will keep in the fridge, covered, for four days.  Warm in the microwave or the oven.

Believe it or not, you can also freeze an apple crisp.  Wrap it will keep for up to three months.  I actually put it in Souper cubes and then transfer it to freezer bags, so I have individual portions. Thaw overnight in the fridge, and then reheat in a 350°F oven.