Blueberry Apple Crisp | Kara Lydon

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!

You Gotta Make This!

Is there a better smell coming out of the oven than an apple crisp?! If I had the time I would bake one every day just for that 🙂

I know we’re not officially in apple crisp season (fall) just yet BUT hear me out, friend.

What if we combined a summer fruit with apples and ate it right now?! I know, I’m feeling a little wild here.

Have you ever considered a blueberry and apple combo? It’s honestly the most delicious surprise. Two fruits in one crisp really helps to deepen the flavor. And that GORGEOUS blue color from the blueberries! I can’t get enough.

This recipe combines tart apples with sweet blueberries and an irresistible oat topping that adds the perfect amount of gooey crunchy sweetness. When it’s crisp and bubbling (and filling your kitchen with the best aroma), serve warm with vanilla ice cream (is there any other way to eat it?!) and enjoy.

Bring this crisp to your 4th of July celebration, to your next summer potluck, or your labor day party, and it’s bound to be a hit.

Or, if you’re like me, you could just make it for yourself (and your family of course ;)) and eat it for dessert…and why not for breakfast too. I actually really love serving fruit crisp over a bowl of plain Greek yogurt for breakfast. YUM.

Ingredients You’ll Need

Notes on Ingredients

blueberries: I use fresh but frozen could also work. 

apples: I find that the best apples for baking are Golden Delicious, Honeycrisp, Jonagold, McIntosh, and Fuji. These varieties tend to hold up well under cooking temperatures. Make sure to cut them into small pieces so they cook through well.

sugar: adds an extra touch of sweetness to the fruit mixture.

cornstarch: used to thicken the fruit mixture.

lemon juice: prevents the apples from turning brown and helps to balance out the sweetness.

vanilla: for sweetness and a flavor boost.

cinnamon: adds a warm cozy flavor. One of the most important spices in baking! 

rolled oats: if you want to make this recipe gluten-free, be sure to use certified gluten-free rolled oats. Rolled oats provide the best texture so I recommend choosing old-fashioned or quick oats over steel cut.

flour: I use all-purpose flour but you can substitute for any type like all-purpose 1:1 gluten-free, white whole-wheat flour, etc. 

brown sugar: adds a rich, mellow, slightly caramel-y flavor to the oat topping.

salt: flavor enhancer!

butter: blends all of the oat topping ingredients together to form that crumbly consistency.

The Nutrition Scoop

Blueberries are a good source of fiber, vitamin C, vitamin K, manganese, and potassium. They have high levels of antioxidants, more specifically anthocyanins, allowing them to aid in immune support and body cell functioning. 

Blueberries have also been found to improve heart health by lowering total and LDL cholesterol as well as blood pressure, and may play a role in cognition and brain function.

Apples contain soluble fiber, potassium, vitamin C and antioxidants, and may protect against type II diabetes by aiding in blood sugar control.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Mixing Bowl

Baking Dish

How to Make Blueberry Apple Crisp

1. Prepare baking dish. Preheat oven to 350 degrees F and grease a 9×9 or 11×7 baking dish.
2. Combine fruit mixture. Add blueberries, apples, sugar, cornstarch, lemon juice, vanilla and cinnamon to a large mixing bowl and stir to combine.
3. Make oat topping. Stir together oats, flour, brown sugar and salt in a medium mixing bowl. Drizzle in melted butter and stir to combine.
4. Add to baking dish. Pour fruit mixture into baking dish and add the oat topping evenly on top, leaving large clumps intact.
5. Bake! Bake until the fruit juices are bubbling and the topping is golden and firm to the touch, about 45-55 minutes.

Tips from the expert (that’s me!)

1. 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.
2. Double the topping recipe and save half in the freezer for up to 3 months for the next crisp you make!
3. Serve warm with vanilla ice cream, whipped cream or crème fraîche. OR serve over a bowl of yogurt in the morning for a delicious breakfast!
4. Melting the butter for the oat topping is way easier than trying to cut cold butter into the oat mixture.

Storage and Preparation

Leftovers can be stored at room temperature for up to 24 hours and in an airtight container in the refrigerator for up to 4-5 days. To reheat, pop it in the oven at 350 degrees F for about 20 minutes or place it in the microwave for about 30 seconds.

Make a double batch of crisp topping and save in an airtight container or bag in the freezer for up to three months!

You can freeze crisp too! Store in an airtight container for up to three months. Let thaw in the refrigerator overnight and reheat in the oven or microwave.

Recipes That Pair Well

Coconut Milk Strawberry Ice Cream

Dairy-Free Coconut Whipped Cream

Coconut Milk Vietnamese Iced Coffee Ice Cream

For more fruity dessert inspiration, check out my other recipes below! 

Strawberry Rhubarb Galette 

Vegan Berry Upside Down Cake

Slow Cooker Baked Apples

Blueberry Peach Crisp

Mango Tumeric Lassi Popsicles 

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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