Lemon Apple Blueberry Crumble

Lemon Apple Blueberry Crumble

Here’s a variation on an old favorite – apple crumble with a flavorful boost of lemon and ginger along with the traditional cinnamon, and blueberries to add a splash of color too. It’s a family friendly classic that you can whip up easily on a weeknight, and it goes perfectly with ice cream, or a splash of cream. Choose a crisp variety of apple that works well for baking, such as Cortland, Empire, Fuji, Honey Gold, or Braeburn.
Course Dessert



  • 6 apples
  • 1 lemon zest & juice
  • 1/2 cup blueberries
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon flour

Crumble Topping

  • 1/2 cup flour
  • 1/2 cup whole rolled oats
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 cup butter


  • Pre-heat the oven to 350 degrees Fahrenheit.


  • Peel and core the apples, slice them, and then cut the slices into bite size chunks. Place the apples in a bowl.
  • Juice and zest the lemon, and then divide each in half. You'll use half for the filling, and set aside the other half for the topping.
  • Add half the juice and zest to the apples.
  • Add the rest of the ingredients for the topping and stir so the fruit is thoroughly coated and the lemon zest is evenly distributed.
  • Transfer the filing to a 1 1/2 quart casserole dish, or a similarly sized glass baking dish.


  • Add the dry ingredients to a large bowl, along with the remaining half of the lemon zest and juice. Stir together loosely to mix.
  • Cut in the butter with knives, or work it with your fingers until the mixture is moist and the crumbs are about pea-sized.
  • Pour the topping over the fruit mixture, and then press it down gently to form a mostly even layer over the filling.
  • Bake in the oven for about 20 minutes, until the filling is bubbling and the topping is golden brown.
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