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Apple-Blueberry Buckle


"This blueberry buckle recipe comes from my grandmother, but we added the apples and it makes this dessert absolutely amazing!"
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1 h 10 m servings 294 cals
Original recipe yields 15 servings


  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  3. Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
  4. Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
  5. Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
  6. Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
  7. Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.


  • Cook's Note:
  • We have made this recipe with both fresh and frozen blueberries and both work great. If you use frozen blueberries, make sure they are thawed out completely before you fold them into the batter. We made the mistake of putting frozen blueberries into the batter and it was a disaster. If your batter turns blue when you mix in the blueberries, that is all right because once it bakes, it won't be blue.

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Read all reviews 9
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Great recipe, different than just a plain cobbler or dessert of its kind. I how ever used a bag of frozen mixed berries, blueberries were out of season for me at the time and I didnt wanna spend...

I just heard of a buckle, so I decided to give it a try. The apples and blueberries were a great combination. I didn't know what to expect but was pleasantly surprised. It has the consistency...

Based on previous reviews, I tweaked this recipe just a little and it was fantastic. I reduced the amount of spice because it just looked like too much and my calculations were perfect. Only 2...

Very very good. I'm not sure why the directions said to pour the batter--it was far too thick for pouring.

I used frozen wild blueberries because I didn't see the author's footnote until it was too late. So the blueberries were not thawed. Turned out fine. I used Becel margarine because I didn't have...

I made it almost exactly as written only I mixed some huckleberries in with the apples and used frozen huckleberries instead of blueberries. I did cut the cinnamon and nutmeg in half in the Appl...

I used Splenda instead of sugar. It was a hit with my whole family even my 20 year old. She complains that all of my desserts taste diet but she went crazy for this one. Excellent!

Very yummy!!!! The apple-blueberry combo was FANTASTIC!!! I thought the apple's spice measurements were a little high (nutmeg can very quickly overpower a dish) so I reduced the nutmeg to a 1/4 ...

I made this with additional blueberries (3 cups instead of 2). It was FABULOUS! My husband was very disappointed when it was gone and was very pleased that it was still blueberry season and I m...