"Blueberry Peach Crumble-juicy blueberries and sweet peaches are covered in a buttery oat topping and baked until bubbly. This is the perfect fruit dessert for summertime!"
Plump blueberries and ripe peaches join together with a sweet crumble topping to create an outstanding dessert. I make this fruit crumble every single summer. Summer isn’t really summer without it.
This easy crumble is the perfect dessert for entertaining or for an office treat. It is easy to throw together and everyone loves it. There is nothing fancy about it, but who needs fancy? I love the simplicity and rustic feel of food and this is it. A bowl of warm fruit crumble and a scoop of vanilla ice cream is dessert at it’s finest. The peaches get super tender, but still hold their shape, while the blueberries melt into jammy puddles. Soooooo good!
Peach Berry Crumble
Servings – 4 Prep Time – 15 Minutes Cook Time – 45 Minutes
Ingredients:
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:
2/3 cup all-purpose flour
2/3 cup old-fashioned oats
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 stick cold butter or margarine, diced
Directions:
Preheat the oven to 350 degrees.
In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.
Crumble topping:
In a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers (these are the best tools) until the mixture comes together and you have big crumbles.
Place the fruit mixture in a 2-quart ceramic, glass baking dish.
Sprinkle the crumble mixture evenly over the fruit.
Place the pan on a large baking sheet and bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbly.
Serve warm or at room temperature with vanilla ice cream or a dollup of whipped cream.
Notes:
You can make the crumble in individual ramekins.
You can make the crumble topping in advance. Keep it in an airtight container in the fridge for up to 2 days.
The baked crumble will keep in the fridge for up to 3 days.
You can use frozen fruit if it's easier for you or the fruit is not in season. Thaw the peaches first, but use the blueberries frozen. Thawed blueberries get super juicy and make everything purple! If using canned peaches, be sure to drain them well. You can use in syrup or juice.
Nutrition:
Calories: 286 | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 224mg | Potassium: 170mg | Fiber: 3g | Sugar: 35g | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg
"I’ve made this several times and ohhhhh mymymmyyyy…..it's absolutely sinful. It’s in the oven right now for 4th of July cookout!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.
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