Recipe: Apple Blueberry Crumble Pie

This timeless and delicious apple blueberry crumble pie recipe won Second Prize in the Cottage Life Recipe Contest in 2000.

Baked apple pie with golden crumble topping in a silver aluminum pie baking sheet.

Apple Blueberry Crumble Pie

Lori Lampert of Maple Beach, Ontario
Cottage Life Recipe Contest Winner, 2000 – Second Prize
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Prep Time 25 mins
Bake Time 50 mins
Course Dessert
Servings 1 9 inch pie


  • 1 food processor - can omit and simply mix by hand if desired



  • cup all-purpose flour
  • cup unsalted butter cubed
  • cup cream cheese cubed
  • 1 tbsp granulated sugar


  • 1 tbsp dry bread crumbs
  • 4 large apples peeled, cored, and sliced
  • cups fresh blueberries
  • ½ cup granulated sugar
  • cup all-purpose flour
  • 1 tsp cinnamon

Crumble topping

  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup unsalted butter cubed
  • ½ tsp cinnamon



  • Combine all ingredients in a food processor bowl. Process for about 20 seconds or until dough forms a ball. (Or rub butter and cream cheese into flour-sugar mixture with fingertips until the dough clumps together. Gather into a ball.)
  • Flatten ball into a disk. Chill if necessary for easy rolling.
  • Roll out on floured surface 1/8 in (3 mm) thick. Line a 9 in (23 cm) deep-dish pie plate with pastry. Trim and crimp edges. Chill while preparing the filling.


  • Sprinkle bread crumbs over bottom of pie shell.
  • Toss remaining ingredients together to coat fruit evenly.
  • Turn into pastry, mounding in centre.

Crumble topping

  • Combine all ingredients in a food processor or with fingertips until crumbly.
  • Pat mixture evenly over filling.


  • Bake in preheated 400ºF (200ºC) oven on the lower rack 45-50 minutes, or until the fruit is tender.


Shield pastry with foil for the last 15 minutes of cooking if it becomes too brown.
Keyword apples, blueberries, dessert, pie, recipe
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