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Blueberry Apple Crisp

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The perfect summer and fall dessert, this blueberry apple crisp is made with fresh fruit and a crispy, buttery oat brown sugar topping. Serve warm with vanilla ice cream for the ultimate treat!


  • 3 cups blueberries
  • 3 cups peeled and chopped apples (from about 3 medium apples)
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 tablespoon + 1/2 teaspoon cinnamon, divided
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) salted butter, melted


  1. Preheat oven to 350 degrees F. Grease a 9×9 or 11×7 baking dish.
  2. In a large mixing bowl, add blueberries, apples, sugar, cornstarch, lemon juice, vanilla and cinnamon and stir to combine.
  3. In a medium mixing bowl, stir together oats, flour, brown sugar and salt. Drizzle the melted butter over the oat mixture and stir to combine.
  4. Pour fruit mixture into baking dish and scatter the oat topping evenly over the fruit, leaving large clumps intact.
  5. Bake until the fruit juices are bubbling and the topping is golden and firm to the touch, about 45-55 minutes.
  6. Let cool on a wire rack for at least 15 minutes before serving.


  1. Leftovers can be stored in the refrigerator for up to 4-5 days.
  2. The best apple varieties for crisps hold up well and keep their structure under heat. Some of my favorites to bake with are: Golden Delicious, Honeycrisp, Jonagold, McIntosh, and Fuji.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American