Description
This Blueberry Peach Crumble is a delightful dessert combining juicy blueberries and sweet, ripe peaches under a crisp, buttery oat topping. Perfectly baked to golden perfection, it’s great served warm with vanilla ice cream for a comforting treat that celebrates fresh summer fruit flavors.
Ingredients
Units
Scale
Filling
- 2 cups blueberries
- 2 1/2 cups peeled and sliced peaches (5-6 peaches)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, diced
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crumble.
- Prepare Filling: In a large bowl, combine the blueberries, peeled and sliced peaches, fresh lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss the mixture until the fruit is well coated. Let it sit while you prepare the topping.
- Make Crumble Topping: In another large bowl, whisk together the flour, old-fashioned oats, brown sugar, granulated sugar, salt, and cinnamon. Add the cold diced butter and use your fingers to mix until the topping forms large crumbs.
- Assemble Dish: Transfer the fruit mixture into a 2-quart ceramic or glass baking dish, or a large cast iron skillet. Evenly sprinkle the crumble topping over the fruit.
- Bake: Place the baking dish on a baking sheet and bake for 40 to 45 minutes, or until the topping is browned and crisp and the fruit juices are bubbly.
- Serve: Allow the crumble to cool slightly and serve warm or at room temperature. For extra indulgence, top with vanilla ice cream.
Notes
- You can make this crumble in individual ramekins for personalized servings.
- The crumble topping can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days.
- Leftover baked crumble can be refrigerated and kept for up to 3 days.
Nutrition
- Serving Size: 1/8 of recipe (~1 cup)
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
