Blueberry Peach Crumble is a comforting and delicious dessert that combines the natural sweetness of fresh peaches and blueberries with a buttery, crispy crumble topping. This easy-to-make dessert is perfect for any season, but it truly shines in the summer when peaches and blueberries are at their peak. With the juicy fruit filling and the warm, golden crumble topping, this dish will become a family favorite in no time.
Why You’ll Love This Recipe
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Perfect balance of fruit and crumble: The juicy blueberries and peaches provide a natural sweetness that pairs beautifully with the buttery, crunchy topping.
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Quick and easy: With minimal prep and no need for a pie crust, this crumble is simple to put together.
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Customizable: You can easily adjust the sweetness of the filling and topping to suit your taste.
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Fresh and fruity: Packed with fresh, in-season fruit, this crumble is light and refreshing while still being rich and indulgent.
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Versatile: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Ingredients
For the filling:
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4 cups fresh peaches, peeled and sliced
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2 cups fresh blueberries
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1 tablespoon lemon juice
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1/4 cup granulated sugar (or more to taste)
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1 tablespoon cornstarch (for thickening)
For the crumble topping:
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1 cup old-fashioned rolled oats
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3/4 cup all-purpose flour
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1/2 cup packed brown sugar
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1/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/2 cup unsalted butter, cold and cut into cubes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the filling:
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Prepare the fruit: In a large mixing bowl, combine the sliced peaches and blueberries. Add the lemon juice, sugar, and cornstarch. Stir gently until the fruit is evenly coated and the sugar dissolves.
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Transfer to baking dish: Pour the fruit mixture into a greased 9×9-inch or similar-sized baking dish, spreading it out evenly.
For the crumble topping:
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Mix the dry ingredients: In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
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Add the butter: Add the cold butter cubes to the dry mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
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Top the fruit: Evenly sprinkle the crumble topping over the fruit mixture, covering it completely.
Bake:
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Preheat the oven: Preheat your oven to 350°F (175°C).
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Bake the crumble: Place the baking dish in the oven and bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
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Cool: Let the crumble cool for 10-15 minutes before serving. This allows the filling to set slightly.
Servings and Timing
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Servings: This recipe makes approximately 6-8 servings.
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Preparation time: 15 minutes
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Baking time: 40-45 minutes
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Total time: 55-60 minutes
Variations
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Add nuts: For extra crunch, stir in chopped nuts (like almonds or walnuts) into the crumble topping before baking.
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Spices: Add a pinch of nutmeg or ginger to the crumble topping for extra warmth and spice.
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Berry mix: Mix in other berries like raspberries or blackberries for a mixed berry crumble.
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Vegan version: Use a plant-based butter substitute and swap the sugar for a vegan-friendly sweetener, such as maple syrup or coconut sugar.
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Gluten-free option: Use gluten-free oats and flour for a gluten-free version of this crumble.
Storage/Reheating
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Storage: Store any leftover crumble in an airtight container in the fridge for up to 3 days.
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Freezing: You can freeze the baked crumble for up to 3 months. To freeze, allow it to cool completely, then cover tightly with plastic wrap and foil before placing it in the freezer. To reheat, bake from frozen at 350°F (175°C) for about 25-30 minutes, or until heated through.
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Reheating: To reheat refrigerated crumble, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes.
FAQs
Can I use frozen fruit for this recipe?
Yes, you can use frozen peaches and blueberries. Just be sure to thaw and drain the fruit before using it to prevent excess moisture from making the crumble soggy.
Can I use a different type of fruit?
Absolutely! You can replace the peaches and blueberries with other fruits like apples, pears, strawberries, or even mixed berries for a different flavor.
Do I need to peel the peaches?
It’s up to you! Peeling the peaches gives the filling a smoother texture, but if you don’t mind the skin, you can leave it on for added texture and nutrients.
Can I make the crumble ahead of time?
Yes, you can prepare the fruit filling and crumble topping separately, refrigerate them, and assemble the crumble just before baking. This can save you time on the day you want to serve it.
Can I use a different sweetener instead of granulated sugar?
Yes, you can use maple syrup, honey, or coconut sugar instead of granulated sugar. Just adjust the amount to taste.
How can I make the crumble topping crispier?
For a crispier topping, you can add a tablespoon of cornmeal to the crumble mixture or bake it for a few extra minutes.
Can I serve this with ice cream?
Yes! Vanilla ice cream or a scoop of whipped cream would pair beautifully with this warm, fruity crumble.
Conclusion
Blueberry Peach Crumble is a delightful dessert that combines the sweetness of ripe peaches and blueberries with a buttery, crumbly topping. It’s easy to make, customizable, and perfect for any occasion. Whether you’re serving it as a comforting treat on a cozy evening or bringing it to a gathering, this crumble is sure to be a hit. Serve it warm with a scoop of ice cream or a dollop of whipped cream for the perfect finish!
Print
Blueberry Peach Crumble
- Total Time: 45 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Blueberry Peach Crumble is a warm, comforting dessert that combines the sweetness of ripe peaches and blueberries with a buttery, crumbly topping. This dish is the perfect balance of juicy fruit and a crunchy topping, making it a great option for any occasion. Whether served on its own, with a scoop of ice cream, or a dollop of whipped cream, this crumble is sure to satisfy your sweet cravings.
Ingredients
For the fruit filling:
3 cups fresh peaches, peeled and sliced
2 cups fresh blueberries
½ cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
½ teaspoon ground cinnamon
For the crumble topping:
1 cup rolled oats
½ cup all-purpose flour
¼ cup packed brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, cold and cut into small cubes
1 tablespoon honey (optional, for extra sweetness)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, combine the sliced peaches, blueberries, granulated sugar, lemon juice, cornstarch, and ground cinnamon. Toss until the fruit is evenly coated. Pour the mixture into the prepared baking dish.
- In another bowl, combine the rolled oats, flour, brown sugar, salt, and cinnamon. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the honey if desired for extra sweetness.
- Evenly sprinkle the crumble topping over the fruit mixture in the baking dish.
- Bake for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown and crisp.
- Let the crumble cool slightly before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
If fresh peaches are not available, you can use frozen peaches. Just be sure to thaw and drain any excess liquid before using.
You can add a handful of chopped nuts, like almonds or walnuts, to the crumble topping for extra crunch and flavor.
For a vegan version, substitute the butter with coconut oil or vegan butter and use maple syrup instead of honey.
This crumble can be stored in the refrigerator for up to 3 days. Reheat in the oven for about 10 minutes to restore the crispy topping.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 28g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
