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Blueberry Apple Crisp with Hazelnuts

Blueberry Apple Crisp with Hazelnuts

6 Servings


  • 4 cups (600 g) BC blueberries, fresh or frozen (do not thaw if using frozen)
  • 3 cups (450 g) Granny Smith apples, cored, peeled and cut into ½” cubes
  • ¼ cup (60 ml) Maple syrup
  • 3 tbsp (45 ml) All purpose unbleached flour
  • 2 tbsp (30 ml) Lemon juice
  • 1 tsp (5 ml) Cinnamon


  • 2 cups (200 g) Old fashioned rolled oats
  • ¾ cup (75 g) Toasted hazelnuts, chopped
  • ½ cup (100 g) Brown sugar, packed
  • ¼ cup (32 g) All purpose unbleached flour
  • ½ tsp (2.5 ml) Cinnamon
  • ½ cup (115 g) Salted butter, chilled and cubed


  1. Pre-heat oven to 350°F/180°C with rack positioned in the centre. Butter a 9” x 12” baking dish.
  2. In a large bowl, mix the blueberries, apples, maple syrup, flour, lemon juice and cinnamon. Transfer to the buttered baking dish.
  3. In another bowl, combine the oats, hazelnuts, sugar, flour and cinnamon. Using your fingers or a fork, rub butter into oat mixture until crumbly.
  4. Sprinkle topping over fruit mixture.
  5. Bake for 60 minutes, until lightly browned and bubbly.


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