Blueberry apple crumble pie

Indulge in this delightful blueberry apple crumble pie, perfect for morning or afternoon tea.

  • 45 mins cooking
  • Serves 8
  • Print


  • 100 gram butter, softened
  • 2 tablespoon caster (superfine) sugar
  • 1 egg yolk
  • 1 cup (150g) plain (all-purpose) flour
  • 1/2 cup (60g) ground almonds
Blueberry apple crumble pie
  • 1 kilogram apples
  • 1/3 cup (75g) caster (superfine) sugar
  • 2/3 cup (160ml) water
  • 1 1/2 tablespoon cornflour (cornstarch)
  • 250 gram fresh blueberries
  • 1/2 cup (45g) rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1/4 cup (55g) firmly packed brown sugar
  • 1/3 cup (25g) flaked almonds


Blueberry apple crumble pie
  • 1
    Make pastry: Beat butter, sugar and egg yolk in a small bowl with an electric mixer until combined. Stir in sifted flour and ground almonds. Knead dough on a floured surface until smooth. Enclose pastry in plastic wrap; refrigerate for 30 minutes.
  • 2
    Peel, quarter and core apples; cut into 1cm pieces. Combine apple, caster sugar and ½ cup of the water in a large saucepan; cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat; simmer, covered, for 3 minutes. Uncover; simmer for 2 minutes or until apple is tender. Stir in combined cornflour and the remaining water; cook, stirring, until mixture boils and thickens. Stir in blueberries. Remove from heat. Cool.
  • 3
    Preheat oven to 200°C.
  • 4
    Roll pastry between sheets of baking paper until large enough to line a deep 24cm round loose-based fluted flan tin. Ease pastry into tin, press into base and side; trim edge. Place tin on an oven tray; refrigerate 20 minutes.
  • 5
    Line pastry with baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for 10 minutes or until browned lightly.
  • 6
    Meanwhile, to make crumble mixture, combine oats, cinnamon, flour and brown sugar in a medium bowl; rub in butter. Stir in nuts.
  • 7
    Spoon apple mixture into pastry case; top with crumble mixture.
  • 8
    Bake pie about 35 minutes. Stand for 15 minutes before serving.


Serve with whipped cream or ice-cream. Store pie covered in refrigerator for up to 3 days. Reheat pie in oven covered with foil until heated through.

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