Apple and blueberry crumble recipe

(225 ratings)

This apple and blueberry crumble has been given a gluten-free makeover. For the topping use gluten-free brown bread and oats. Bake for 30 minutes - serve warm or cold.

(Image credit: TI Media Limited)
  • healthy
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories303 Kcal15%
Fat10 g14%
Saturated Fat5 g25%

This classic apple and blueberry crumble is utterly delicious and can be enjoyed on a gluten free diet.

It's the combination of soft tangy blueberries and sharp yet sweet apples that makes this crumble so special. And we've finished it with a nice crunchy crumble topping too. Using gluten-free brown bread and gluten-free oats - perfect for catering to guests and family members with intolerances. This recipe serves 6 people and will take 40 mins in total to make. A portion of this apple and blueberry crumble works out at only 303 calories per serving. Making it an even sweeter after dinner treat.


  • 2 cooking apples
  • 60g (2oz) golden caster sugar
  • 200g (7oz) blueberries
  • 2 tbsp crème de cassis or water

For the crumble topping:

  • 60g (2oz) gluten-free brown bread (we used Genius)
  • 60g (2oz) cornmeal or polenta
  • 60g (2oz) butter, cubed
  • 60g (2oz) gluten-free jumbo oats (such as Nairns)
  • 60g (2oz) golden caster sugar




  1. Set the oven to 190°C/Gas Mark 5.
  2. To make the crumble topping: Put the bread into a processor and whizz to make crumbs. Add the cornmeal, or polenta, and butter and whizz until just combined. Tip into a bowl, and stir in oats and sugar.
  3. Peel, core, quarter and slice the apples and put into the dish. Add the sugar, blueberries and crème de cassis, or water.
  4. Sprinkle the apple crumble topping over the fruit. Bake for 30 mins until golden. Serve warm or cold.

Top tips for making apple and blueberry crumble:

If you have coeliac disease, oats are best avoided as, although pure oats do not contain gluten, they may be contaminated with gluten during processing. If you’re not coeliac but still don’t tolerate gluten, eating oats should be perfectly fine.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.