Blueberry Peach Crumble (Printable)

Juicy blueberries and peaches topped with a buttery oat crumble, baked until golden and served warm.

# What You'll Need:

→ Fruit Filling

01 - 2 cups fresh or frozen blueberries
02 - 3 cups sliced fresh or frozen peaches, peeled
03 - 1/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon lemon juice
06 - 1/2 teaspoon vanilla extract

→ Crumble Topping

07 - 3/4 cup all-purpose flour
08 - 3/4 cup old-fashioned rolled oats
09 - 1/2 cup packed light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup cold unsalted butter, cubed

# Steps:

01 - Preheat the oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large bowl, toss the blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract together until the fruit is evenly coated. Spread the mixture in an even layer across the bottom of the prepared baking dish.
03 - In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Scatter the crumble topping evenly over the fruit filling, covering the surface as uniformly as possible.
05 - Place the dish in the center of the oven and bake for 35 to 40 minutes, until the topping is deep golden brown and the fruit juices are bubbling around the edges.
06 - Remove from the oven and let the crumble rest for 10 to 15 minutes before serving. Serve warm on its own or accompanied by vanilla ice cream or freshly whipped cream.

# Expert Tips:

01 -
  • The natural sweetness of ripe summer fruit means you never feel weighed down after a generous portion.
  • That buttery oat topping turns deeply golden and shatters in the most satisfying way when your spoon breaks through.
  • It requires zero fancy equipment or techniques, so even on a lazy evening you can pull it off without stress.
02 -
  • If you cut your peaches too large the pieces will not soften evenly, leaving you with firm chunks alongside mushy spots.
  • Resist the urge to open the oven door before the 30 minute mark because the crumble topping needs steady, consistent heat to crisp properly.
03 -
  • Keep your butter in the refrigerator until the very moment you need it because warm butter will melt into the flour instead of creating those coveted crisp clumps.
  • Let the crumble sit for a full ten minutes after baking so the fruit juices thicken as they cool and your bowls will not turn into soup.

Return