• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact
  • Policies & Disclosures 
  • Appetizers
  • Bread and Muffins
  • Breakfast and Brunch
  • Dessert
  • Drinks
  • Jewish Holiday Favorites
  • Kids' Picks
  • Lunch
  • Sauces and Staples
  • Side Dishes
  • Snacks
  • Soup
  • Vegetables
  • Beef
  • Chicken
  • Fish
  • Vegetarian

Danas Table

menu icon
go to homepage
  • Recipes
  • Jewish Italian Trip
  • Mother's Day Brunch
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Jewish Italian Trip
    • Mother's Day Brunch
    • About
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Dana's Table » Recipes » Dessert

    Published: Jan 25, 2015 · Modified: Jun 25, 2024 by Dana Shrager · This post may contain affiliate links

    Apple Blueberry Crisp

    • Facebook
    • Email
    • Print
    Jump to Recipe Print Recipe

    Savor this blend of tender apples and juicy blueberries beneath a crispy oat topping in this easy Apple Blueberry Crisp. You're going to love this version made with less sugar and more flavor thanks to the two fruit combination. This fruit crisp is easy to made ahead and only takes 15 minutes to prep.

    Apple Blueberry Crisp on a plate with a scoop of vanilla ice cream.

    Whether you're hosting a family gathering or craving a warm, cozy dessert at home, this Apple and Blueberry Crisp is sure to please. I brought it to a dinner at my friend's house, and everyone really enjoyed it. They liked how it's a simple and rustic recipe that highlights fresh seasonal fruit.

    Or try some of other easy apple desserts that also get rave reviews like One Bowl Apple Cake or Jewish Apple Honey Cake.

    Save This Recipe Form

    Save This Recipe!

    Enter your email below & I'll send it straight to your inbox. Plus you’ll get my monthly-ish recipe newsletter and my free e-cookbook!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • How to Make Apple Blueberry Crisp
    • Top Tips
    • Make Ahead and Storage
    • What to Serve with Apple Berry Crisp
    • Frequently Asked Questions
    • Other Apple Recipes
    • Recipe
    • Comments

    Why You'll Love This Recipe

    • Apple Blueberry Crisp is an easy dessert that requires only 15 minutes of prep time and can be completed in under an hour. 
    • Make it ahead - bake ahead of time and then reheat in the oven just before serving.
    • This recipe is light on sugar and fat but still long on comfort and flavor. It just doesn't taste like a healthier dessert.
    • It's a versatile fruit crisp recipe that can be made with other seasonal fruit like cherries, peaches, or strawberries.
    • It's made with simple ingredients that are easy to have on hand.

    Ingredient Notes and Substitutions

    Ingredients for Apple and Blueberry Crisp Recipe.

    See the recipe card below for a complete ingredient list and measurements.

    • Apples - I used Fuji apples, which are sweet and firm, keeping the addition of sugar to a minimum. Or use any other apple variety that keeps its shape and won't be mushy when cooked like Honeycrisp, Granny Smith, Golden Delicious, or Braeburn. 
    • Blueberries - Use fresh blueberries, or if you use frozen blueberries, add them while frozen. If you don't have blueberries, make this an all apple crisp with the addition of 2 more apples.
    • Oats - Use old-fashioned, rolled or quick cook oats for a crisp. Do not use groats or steel cut which will be too thick to cook fully. Also, do not use instant oatmeal which is too thin and flimsy to crisp up nicely.
    • Brown sugar and white granulated sugar - These are the sugars that I usually have on hand for baking. I haven't tested this recipe with other sweeteners. If you experiment, please let us know how it turns out in the comments.
    • Cinnamon - cinnamon is a classic combination with apples. Other spices that also go well with apples include cardamom or nutmeg.
    • Unsalted butter - I used unsalted butter for baking so I can control the total amount of salt. If you use salted butter, reduce the added salt in the recipe.
    • Fine sea salt - I bake with fine sea salt because it distributes well in baked goods. If you use Diamond Crystal kosher salt, break apart the crystals between your fingers as you add the salt to the mixture so it's finer.
    • White whole wheat flour - Can substitute with regular white flour. I haven't tested this recipe with other types of flour.

    If you have extra apples, make the easy homemade chunky applesauce or my famous Apple Noodle Kugel.

    How to Make Apple Blueberry Crisp

    See the recipe card below for complete directions.

    Oats, brown sugar, cinnamon and salt in a mixing bowl.

    For the topping: Mix oats, brown sugar, cinnamon, and salt. Add small pieces of room-temperature butter and pinch into the oat mixture until moistened. Set aside.

    Sliced apples, blueberries, granulated sugar, flour and cinnamon in a bowl.

    For the apple-blueberry mixture: Mix the cut apples and blueberries with sugar, flour, and cinnamon.

    Apple and blueberry mixture spread in cast iron pan.

    Spread the apple-blueberry mixture evenly in the pan.

    Crisp topping spread over the apple blueberry mixture in a cast iron skillet.

    Sprinkle the topping evenly over the apple-blueberry mixture. Bake for 35-40 minutes until the apples are soft and the topping is golden brown.

    Top Tips

    • Use Firm Apples: Choose firm apples like Fuji, Granny Smith, or Honeycrisp to ensure they hold their shape during baking.
    • Frozen Blueberries: If using frozen blueberries, add them directly without thawing to avoid excess moisture.
    • Even Butter Distribution: Ensure the butter is evenly distributed in the oat topping for a consistent, crisp texture. If you don't want to use your hands, you can use a pastry cutter.
    • Broil for Extra Crispiness: If the topping isn't golden brown enough after baking, broil for 1-2 minutes, but watch carefully to prevent burning.
    Apple Blueberry Crisp in a cast iron pan.

    Make Ahead and Storage

    Make ahead: There are two points where this Apple Blueberry Crisp can be made ahead.
    1. Prepare the fruit mixture and topping separately up to 24 hours in advance. Add some lemon juice to the sliced apples to reduce browning. Then assemble and bake when ready.
    2. Bake the fruit crisp ahead of time, and return it to the oven to reheat just before you're ready to serve.

    How to store: Allow the crisp to cool completely, then place it in an airtight container. It can be stored in the refrigerator for up to three days.

    How to freeze: Cool completely, then wrap the crisp tightly in plastic wrap and aluminum foil, or place an airtight freezer-safe container. Freeze for up to 3 months. Do not place a frozen glass baking dish directly in a hot oven or it can break. 

    How to reheat: Preheat your oven to 350° F. Cover the crisp with aluminum foil to prevent the topping from burning. Heat for about 10-15 minutes or until warmed through. Remove the foil for the last 5 minutes to re-crisp the topping.

    What to Serve with Apple Berry Crisp

    • Fruit crisp pairs well with ice cream, whether dairy or vegan. Vanilla or caramel flavors go especially well. The warm crisp tastes so satisfying in contrast to the cold creamy ice cream. It's a winning combination.

    Frequently Asked Questions

    What is a crisp?

    A crisp is a baked dessert typically featuring a fruit filling, such as apples, berries, or peaches, topped with a crumbly mixture. The topping usually consists of oats, flour, butter, and sugar, which become golden and crispy during baking. It is similar to a crumble, but crisps often include oats in the topping for added texture.

    How do I prevent the crisp topping from getting soggy?

    Ensure the crumbly topping ingredients are well-mixed, and the butter is evenly distributed. Bake until the topping is golden and crisp, and if needed, broil for 1-2 minutes at the end.

    What fruits can I use in a fruit crisp?

    You can substitute or add other fruits like peaches, nectarines, cherries, pears, strawberries, or other berries.

    Can I use a different size pan to make this crisp?

    Yes, the recipe suggests a 12" cast iron skillet, a 9x9" square baking dish, or a 7x11" rectangular pan. You can also use a slightly smaller baking dish, such as an 8x8" square pan or a 10" cast iron skillet. Just ensure the fruit and topping are spread evenly, and adjust the baking time slightly if necessary, checking for doneness by ensuring the apples are tender and the topping is golden brown.

    Other Apple Recipes

    • Apple cake with apple slices and powdered sugar.
      Easy One Bowl Apple Cake
    • Parsnip and apple soup in a bowl topped with parsley and pomegranate seeds.
      Parsnip and Apple Soup
    • Fall Harvest Salad in a bowl with apples, pomegranate, avocado, lettuce, pecans.
      Fall Harvest Salad with Apples and Pomegranate
    • A jar of homemade applesauce with cinnamon sticks and an apple in the background.
      Easy Homemade Chunky Applesauce

    Linger at Dana's Table a little longer for more free recipes.

    Subscribe to my newsletter, and follow along on Facebook, Instagram, and Pinterest for the latest updates.

    This post was updated in 2024 to include new photos, revised text, and more tips. The recipe remains the same.

    Recipe

    Apple Blueberry Crisp on a plate with a scoop of vanilla ice cream.

    Apple Blueberry Crisp

    Simple pantry ingredients come together quickly to make this tasty apple and blueberry crisp. You'll love the tender spiced fruit with a crispy oat topping.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8
    Calories: 189kcal
    Author: Dana Shrager

    Ingredients

    For the Topping:

    • 1 cup oats old-fashioned or rolled
    • 3 tablespoons brown sugar
    • ⅛ teaspoon cinnamon
    • 2 pinches fine sea salt
    • 3 tablespoons unsalted butter at room temperature

    For the Apple Blueberry Mixture:

    • 4 medium apples like Fuji peeled, cored, and diced in ¾ inch pieces, yields 4 to 5 cups
    • 1 pint fresh blueberries about 2 cups
    • 2 tablespoons white granulated sugar
    • 1 tablespoon white whole wheat flour or regular white flour
    • ¼ teaspoon ground cinnamon
    • Ice cream for serving I like So Delicious Vanilla Almond Milk Ice Cream.

    Instructions

    • Preheat oven to 375°F.
    • To make the topping: In a small bowl, stir together oats, brown sugar, cinnamon, and salt. Slice the room-temperature butter into small pieces and place it on top of the oat mixture. With your fingers (or a pastry cutter), pinch the butter and oat mixture together until the butter is well-distributed, and all the oats are moistened. Set aside.
    • To make the apple and blueberry mixture: Mix the cut apples and blueberries, and spread them in a flat 10-cup baking dish (9" square baking dish, 7" x 11" baking pan, or 12" cast iron pan). Sprinkle the sugar, flour, and cinnamon over the top. Stir to combine well, then spread the mixture evenly in the baking dish.
    • Sprinkle the topping evenly over the top of the apple-blueberry mixture.
    • Bake for 35-40 minutes until the apples are soft, blueberries are juicy, and the topping is golden brown. If the topping isn't quite brown, place under a broiler for 1-2 minutes. Watch carefully so it doesn't burn.
    • Serve warm with ice cream.

    Notes

    Make Ahead: This dish can be made earlier in the day and then reheated in a 350°F oven for about 10-15 minutes. If necessary, place it under the broiler for a couple of minutes to crisp up the topping.
    Storage: Cool completely, and place in an airtight container. Refrigerate for up to 3 days.
    Freezing: Cool completely, wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. Freeze for up to 3 months. Do not place a frozen glass baking dish directly into a hot oven or the glass can break.

    Nutrition

    Calories: 189kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 101mg | Potassium: 188mg | Fiber: 5g | Sugar: 23g | Vitamin A: 213IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimation only.

    Tried this Recipe? Tag me Today!Mention @DanasTableLA or tag #danastableLA!

    More Dessert

    • A plate with toffee topped matzo crackers with chocolate chips.
      Chocolate Covered Toffee Matzo Crack
    • Date maamoul cookies on a plate.
      Maamoul (Date Filled Cookies)
    • A plate of chocolate gelt peanut butter cookies.
      Peanut Butter and Chocolate Hanukah Cookies
    • Slices of apple honey cake for Rosh Hashanah.
      Jewish Apple Honey Cake
    • Facebook
    • Email
    • Print

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      5 from 1 vote (1 rating without comment)
    1. sippitysup says

      February 03, 2015 at 11:31 am

      ... and it's pretty too. GREG

      Reply
      • Dana @ Foodie Goes Healthy says

        February 03, 2015 at 11:37 am

        Hi Greg- my daughter helped with photography and styling. She'll be thrilled you said so.

        Reply
    2. eat good 4 life says

      January 28, 2015 at 6:36 pm

      I love apple crisp and I love the fact that this recipe is not loaded with sugar and butter. A great healthier option.

      Reply
      • Dana @ Foodie Goes Healthy says

        January 28, 2015 at 6:47 pm

        Exactly. Looks like we have similar food philosophies.

        Reply
    3. alisamarie says

      January 28, 2015 at 2:49 pm

      This is perhaps my favorite dessert Dana! An easy swap of coconut oil for the butter (allergies) puts your recipe on our menu!

      Reply
      • Dana @ Foodie Goes Healthy says

        January 28, 2015 at 4:04 pm

        Alisa- great idea for adapting the recipe.

        Reply

    Primary Sidebar

    Welcome to
    Dana's Table

    Picture of Dana

    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

    I'm Dana, a recipe developer, avid cookbook collector, and food blogger since 2011. I come from a long line of amazing home cooks, and now I've been cooking up healthy-ish family meals and festive Jewish holidays for over 25 years. Grab a chair at the table so I can share my best recipes and strategies with you.

    More about Dana →

    Popular Recipes

    • Golden brown broccoli kugel in a white baking dish with yellow towel.
      Broccoli Kugel
    • Sliced baked gefilte fish loaf on a serving platter with beet horseradish.
      Baked Gefilte Fish Loaf
    • A plated serving of carrot souffle.
      Easy Carrot Soufflé (Dairy-Free, Parve and Passover versions)
    • Stack of 3 potato latke muffins with a bite showing the inside.
      Potato Latke Muffins (Mini Potato Kugels)
    • Lavash pizza with tomato sauce, cheese, and basil cooked on sheet pan.
      Lavash Flatbread Pizzas
    • A square of noodle kugel on a plate with a fork starting to scoop a bite.
      Sweet Noodle Kugel (parve / pareve)

    Join My Facebook Groups

    Jewish Holiday Cooking - A friendly, interactive group for sharing holiday recipes and celebratory ideas.

    Jewish Cooking - A group for global Jewish cuisine with members from around the world.

    Easy Mother's Day Brunch Recipes

    • Baked Italian frittata with zucchini and tomatoes.
      Italian Frittata with Zucchini and Tomato
    • A slice of blintz souffle casserole on a plate with strawberry jam.
      Easy Blintz Soufflé Casserole
    • Smoked salmon spread on a bagel.
      Salmon and Cream Cheese Mousse
    • A stack of honey cookies next to a honey dipper on blue background.
      Honey Cookies

    Free eCookbook!

    Get my new eCookbook "The 5 Recipes Every Jewish Cook Needs to Know" when you sign up for my free monthly newsletter.

    Sign Me Up!

    Footer

    As Seen In

    Logos from Jewish Journal, Parade, Orange County Register, Jerusalem Post.
    Logos from Food52, Bob's Red Mills, Ojai Pixie Tangerines, Eating Rules.
    Logos from Huff Post, Mom dot com, Yummly, MSN.

    ↑ back to top

    Contact | Policies and Disclosures

    As an Amazon Associate, I earn from qualifying purchases.

    Images and text may not be used without my permission. 

    © 2011 - 2025 Dana Shrager / Dana's Table, LLC. All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.