Description
This Blueberry Peach Crumble is a rustic, buttery dessert made with juicy peaches and blueberries, topped with golden oat crumble. Perfect for summer nights, brunches, or easy baking.
Ingredients
Fruit Filling:
- 3 cups sliced fresh or frozen peaches
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- Pinch of salt
Crumble Topping:
- ¾ cup all-purpose flour
- ¾ cup old-fashioned oats
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup cold unsalted butter, cubed (or vegan butter)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss peaches, blueberries, sugar, lemon juice, cornstarch, cinnamon, and salt.
- Spread the fruit mixture in a 9×9-inch baking dish.
- In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in butter using fingers or a pastry cutter until crumbly.
- Sprinkle topping evenly over the fruit layer.
- Bake for 35–40 minutes, or until the top is golden and the fruit is bubbling.
- Let cool for 10 minutes before serving.
Notes
- Use frozen fruit: No need to thaw—just increase bake time slightly.
- Chill the butter: Cold butter ensures a crumbly, crispy topping.
- Want extra texture? Add chopped pecans or walnuts to the topping.
- Make ahead: Assemble and refrigerate, then bake when ready to serve.
- Sweetness check: Taste your fruit—if it’s super sweet, reduce added sugar slightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes