Apple, Blueberry and Tangerine Crumble

December 19th, 2007  | Category: Cobblers and Crisps, Fruit

Apple Crisp

Six apples, a handful of dried blueberries and a couple of tangerines were sitting on the counter. With me standing next to them thinking what I should do next. Go through the cookbook collection to find a perfect fit or start chopping and figure out what to do halfway through? It was a typical day in my kitchen…

Whenever I find myself staring at ingredients and trying to figure out what to do, I usually resort to a crumble (or crisp if you like to call it that) recipe. It is quick, versatile, definitely delicious and sets the perfect stage to consume even more ice-cream.

First, I diced the apples and soaked them in a mixture of freshly squeezed tangerine juice, tangerine zest, cinnamon and sugar.

I then added the blueberries and packed the fruit mixture on the bottom of my baking dishes. Then a thick layer of oatmeal topping and off to the oven for a good hour so that the topping is extra-crispy.

So, the next time you find yourself staring at the fruit bowl or a left-over fruit salad, give this recipe a try. And feel free to experiment with what you have. After all, you can never go wrong.

If you’d like to have a look at my previous crumble/crisp combinations, click on the links below:

Apple, Blueberry and Tangerine CrumbleIngredients


  • 1/3 cup all-purpose flour
  • 1 cup rolled oats, divided
  • 1 cup walnuts, whole
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 5 tbsp chilled butter

Fruit Filling

  • 6 medium Granny Smith apples
  • 2 tangerines
  • 1/3 cup sugar
  • 1/2 cup dried blueberries
  • 1 tsp ground cinnamon


  1. Preheat the oven to 350F. Butter your baking dish(es) and set aside (1 2-quart baking dish or 8 one-cup baking dishes).
  2. To prepare the topping, in a food processor, pulse flour, 1/2 cup of rolled oats, walnuts, salt and sugar. Cut butter into 1/4-inch cubes and add to the flour mixture. Pulse until the butter is pea-sized and coated with flour. Add the rest of the rolled oats and mix. Set aside at room temperature.
  3. To prepare the fruit mixture, in a medium bowl, combine sugar, grated zest and juice of 2 tangerines, dried blueberries and cinnamon. Stir until all the sugar dissolves.
  4. Halve and core the apples. Cut into chunks, transfer into the bowl and toss to coat the apples. Let the mixture sit for half an hour.
  5. Scrape the mixture into your baking dish(es) and pack the fruit evenly on the bottom of each baking dish. Distribute the topping evenly over the apples. Do not pack the topping down.
  6. Bake until the crumb topping has browned and the fruit is bubbling beneath, 55-60 minutes. Allow to cool for at least 20 minutes.
  7. The crisp is best eaten the day it is made but will keep, refrigerated, for 4 days.
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  1. 1 - amanda on December 19th, 2007

    such pretty pictures. That crisp looks buttery and delish 🙂

  2. 2 - Hillary on December 19th, 2007

    The citrus flavors often get lost in the holiday and winter seasons so thanks for reminding me to use them!

  3. 3 - Laily on December 20th, 2007

    Cenk, again I must comment on your wonderful photography… It’s like a Martha Stewart Living Magazine… I just want to cook everything and eat everything just by looking at the photos.

    Ever consider being a food stylist? I think you’d be great at it.

    Do you bake anything special for the holidays? Like cookies, or bread or cake? I’d love to see what you create.

    Happy Holidays Cenk!

  4. 4 - Cathryn on December 20th, 2007

    Your photography is stunning! I’m not much of a cook, but I love your website and check it often to see what new and interesting photos you have posted. 🙂

    Happy Holidays to you!

  5. 5 - valentina on December 21st, 2007

    What a great combination. Plus crumbles are so comforting.In addition to the great photoes I have to admit to be quite cooked on checking out your crokery. I have become one of those people who always wants to buy new cute crokery. i need to get a life. And give your recipe a go because i just so happen to have those ingredients.thanks for sharing.

  6. 6 - Gizem on December 22nd, 2007

    I decided to try this recipe spontaneously and got suprised with the result; more more delicious than I had expected.
    Thank youuu

  7. 7 - kate on December 24th, 2007

    the tangerines in there have really got ma wanting that …yumm !

    Wish You n your family a Merry Christmas , and a Happy New Year.

  8. 8 - Cenk on December 24th, 2007

    Laily – Thank you so much for your nice comments. Yes, I am considering food styling as a possible career. In fact, I have my first project this week. I will definitely blog about it in detail. I will bake a Buche de Noel for the New Year’s Eve dinner party and just baked Chocolate Brioche yesterday. So stay tuned 🙂

    Amanda, Hillary, Cathryn – Thanks so much for your encouraging comments!

    Gizem – You’re welcome. Glad you liked it.

    Kate – I wish you a Merry Christmas too! Thanks for stopping by..

  9. 9 - joey on December 26th, 2007

    Thank you for giving me a way to save those last fruits in the bowl! This looks super delicious!

  10. 10 - Rasa Malaysia on December 26th, 2007

    Hi there, found your site from the folks at FoodBuzz. You have a wonderful site and beautiful photography. I love it. 🙂

    Happy Holidays!

  11. 11 - Ozge on December 27th, 2007

    a really interesting blog, I would say!

    raise my hat to you…will keep reading.


  12. 12 - Fearless Kitchen on April 20th, 2008

    This looks great. I’d probably use something else instead of blueberries because I’m not a fan of blueberries (which is heresy to say, I know), but I really like the creativity of this combination. I’ve never made a crisp/crumble, but they’re a hallmark of New England cooking and I’m sure this is the one I’ll make!

  13. 13 - michele on November 5th, 2010

    Made this yesterday. So good. Had sweet apples so squeezed in juice from 1/2 a lemon. Leftovers with coffee this morning. Yum.

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