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Apple Blueberry Swedish Crumble with Vanilla Sauce

Crumble Pie Ingredients:

For the Filling:

  • 3-4 medium-sized apples, peeled, cored, and sliced

  • 1 cup blueberries (fresh or frozen)

  • 2 tablespoons granulated sugar

  • 1 teaspoon ground cinnamon

  • 1 tablespoon lemon juice

For the Crumble Topping:

  • 1 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup unsalted butter, cold and cubed

Vanilla Sauce Ingredients:

  • 2 cups whole milk

  • 1 vanilla pod or 1 teaspoon vanilla extract

  • 4 large egg yolks

  • 1/4 cup granulated sugar

  • Pinch of salt


  1. Preheat the oven to 375°F (190°C).

  2. Prepare the Filling: In a mixing bowl, combine the sliced apples, blueberries, granulated sugar, ground cinnamon, and lemon juice. Toss gently to coat the fruits evenly.

  3. Make the Crumble Topping: In a separate bowl, mix the all-purpose flour and granulated sugar. Add the cold, cubed butter. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Set aside.

  4. Assemble the Pie: Grease a pie dish with butter or cooking spray. Spread the prepared fruit filling evenly in the dish. Sprinkle the crumble topping over the fruit.

  5. Bake the Pie: Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for about 35-40 minutes, or until the top is golden brown and the filling is bubbling. Remove from the oven and let it cool slightly.

  6. Prepare the Vanilla Sauce: In a saucepan, heat the milk over medium heat. If using a vanilla pod, split it open lengthwise and scrape out the seeds. Add the seeds (or vanilla extract) to the milk and stir. Heat until the milk is warm but not boiling. Remove from heat.

  7. In a separate bowl, whisk the egg yolks, granulated sugar, and a pinch of salt until well combined.

  8. Temper the Eggs: Slowly pour a small amount of the warm milk into the egg yolk mixture while whisking continuously. This prevents the eggs from scrambling. Gradually add more milk while whisking.

  9. Cook the Sauce: Pour the egg and milk mixture back into the saucepan. Cook over low to medium heat, stirring constantly with a wooden spoon. Continue cooking until the mixture thickens and coats the back of the spoon. Be patient; this may take about 5-7 minutes. Do not allow the mixture to boil.

  10. Strain and Serve: Once the sauce has thickened, remove it from the heat. If using a vanilla pod, remove it. Strain the sauce through a fine-mesh sieve to remove any curdled bits.

  11. Serve: Slice the warm crumble pie and serve it with the homemade vanilla sauce drizzled over the top. Enjoy!


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