To freeze apple and blueberry crumble, prepare as directed, then cover tightly with aluminum foil and freeze. To save space, you can also freeze the crumble topping and sugared apples in separate bags, then assemble before baking (you may need to thaw it slightly to get in an even layer). Bake from frozen, adding an additional 5-10 minutes if needed and covering loosely with foil if the topping is browning too much.