Easy Blueberry Apple Crisp Recipe

Why settle for just one fruit in your crisp? Apple and blueberry pie fillings topped with a crispy golden oat crumble equals pure deliciousness. Add a big scoop of vanilla ice cream to this easy apple blueberry crisp recipe, and you’ve got yourself a delicious and quick dessert!

I usually make my apple crisp with our Canning Homemade Apple Pie Filling Recipe, but sometimes my pantry runneth over with jars of sweet goodness, and I’m always looking for new ways to use them. One day, I was getting ready to make an apple crisp and decided to mix some of my home-canned Blueberry Pie Filling in with the apple pie filling to see how it’d turn out. It was a hit! 

I took it to family and friends for taste-testing, as I usually do with new recipes, and they loved it! My best friend texted me “Ummm…freaking DELICIOUS…I couldn’t stop eating it!” It’s become our new favorite crisp recipe!

Don’t have home-canned pie fillings, no worries! I have instructions for using store-bought pie fillings, too! 

Why You’ll Love This Recipe

• Balanced flavor with the sweet blueberries and the tart apples.
• Homemade taste without all the homemade time! You’ve already put in the work canning the pie fillings, now you get to enjoy quick, easy desserts, without the hassle!
• The crisp, golden oat topping adds just the right crunch to the warm, bubbly fruit filling.

What You’ll Need to Make This Recipe

Ingredients:

• 1 quart jar of apple pie filling (or 2 (21-ounce) store-bought cans)
• 1 quart jar of blueberry pie filling (or 1 (21-ounce) store-bought can). I like canning my blueberry pie filling in pints, so I used two pints.
• Old-fashioned oats
• Light brown sugar- dark brown will work too, I’ve used both with amazing results.
• All-purpose flour
• Salted butter – unsalted butter will work too. Add a pinch of salt to your dry ingredients.
• Ground Cinnamon

Supplies:

• 12-inch cast iron skillet (or 9×13 casserole dish)
• Medium mixing bowl
• Mixing utensils
• Measuring tools

How to Make Blueberry Apple Crisp

1. Preheat Oven to 350ºF.

2. Pour the apple filling and blueberry filling into a 12-inch cast-iron skillet or 9×13 baking dish. Stir gently to combine.

3. In a medium bowl, add oats, light brown sugar (dark works great too!), and ground cinnamon and whisk together well. Don’t forget a pinch of salt if you’re using unsalted butter.

4. Using a fork, pastry cutter, or your hands (I always end up using my hands!), cut in softened butter until evenly dispersed and the oat mixture is crumbly. 

5. Sprinkle oat crumble topping evenly over filling.

6. Bake at 350ºF for 25-30 minutes or until the oat crisp topping is golden brown and the pie filling is nice and bubbly around the edges. If you’re using a cast iron skillet, start checking around 20 minutes since it can bake faster.

7. Let the crisp cool for a few minutes. Scoop servings into a bowl and top with a scoop of ice cream or whipped topping and serve!

8. Store leftovers in an airtight container in the fridge for 3-4 days.

This has quickly become one of our new favorite warm desserts! Let me know if you try this recipe and if you put any twists on it!

How to Make This Recipe Gluten Free

Swap the all-purpose flour for a good all-purpose gluten-free flour. Double check that your oats say ‘certified gluten-free’ on the container. Oats don’t have gluten naturally, but a lot of them get processed in places that handle things like wheat, so cross-contamination is an issue.

Are Crisps and Crumbles the Same Thing?

I used to think they were! I mean, they kind of sound like they would be the same thing, right? Both are baked fruit desserts with a sweet buttery topping, but the difference comes down to the texture of the topping.

A crisp has oats in the topping, and bakes into a crispy toasty topping on top of the fruit filling. A crumble skips the oats and is more of a streusel-type topping. Soft, buttery, and denser. Neither is wrong, and both are delicious!