Blueberry Peach Crumble
Juicy, sun-ripened peaches and plump blueberries bubble beneath a golden, buttery oat topping. This easy summer dessert features a jammy fruit filling and a crisp, crunchy crumble that everyone will love.
Equipment
- 9x13-inch ceramic or glass baking dish - or 9-inch square dish
- Large mixing bowls - 2, one for the filling and one for the topping
- Pastry cutter or fork - for cutting butter into the crumble
- Rubber spatula or wooden spoon
- Microplane or citrus zester - for the lemon zest
- Cutting board and sharp knife - for slicing the peaches
- Measuring cups and spoons
- Oven mitts
- Cooling rack
- Medium pot - for blanching peaches
- Bowl of Ice Water - for shocking peaches
- Slotted spoon - for transferring peaches
- Rimmed Baking Sheet - to catch any drips
Ingredients
For the Fruit Filling
- 4 ripe peaches - about 4 cups or 600g, peeled and sliced into 1/2-inch wedges
- 1 1/2 cups fresh or frozen blueberries - about 220g
- 3 tablespoons granulated sugar - adjust based on sweetness of fruit
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
For the Oat Crumble Topping
- 1 cup old-fashioned rolled oats - about 90g
- 3/4 cup all-purpose flour - about 95g
- 2/3 cup packed light brown sugar - about 135g
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter - 115g / 1 stick, cold and cubed into small pieces
For Serving (Optional)
- vanilla ice cream - for serving
- freshly whipped cream - for serving, with a pinch of cinnamon stirred in
- caramel sauce - for serving, optional
- Greek yogurt - for serving, optional
- powdered sugar - for dusting, optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray. Place the dish on a rimmed baking sheet to catch any drips.
- Bring a medium pot of water to a boil. Score an X on the bottom of each peach. Blanch for 30-60 seconds, then transfer to ice water for 2 minutes. Peel and slice into 1/2-inch wedges.
- In a large bowl, combine peaches, blueberries, sugar, lemon juice, lemon zest, cornstarch, cinnamon, and vanilla. Gently toss until evenly coated.
- Pour the fruit mixture into the prepared baking dish and spread into an even layer.
- In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Scatter the crumble topping evenly over the fruit filling. Do not press down; keep the topping loose for a crisp texture.
- Bake for 40-45 minutes, until the topping is golden brown and the fruit is bubbling vigorously around the edges. Tent with foil if topping browns too quickly.
- Remove from the oven and let rest for at least 15 minutes before serving. This allows the filling to set up slightly.
Notes
- Adjust sugar to taste: Taste your peaches before adding sugar. Very ripe, sweet peaches may only need 2 tablespoons of sugar, while underripe or tart ones might benefit from the full amount.
- Cold butter is essential: For the crispiest topping, make sure your butter is cold (straight from the fridge) when cutting it into the dry ingredients. Warm butter will create a dense, greasy crumble.
- Fruit substitutions: This crumble works beautifully with nectarines (no need to peel), raspberries instead of blueberries, or a mix of summer fruits like plums and blackberries.
- Using frozen fruit: Do not thaw frozen peaches or blueberries before using. Add 1/2 tablespoon extra cornstarch to the filling and expect the baking time to increase by 5-10 minutes.
- Make-ahead option: Assemble the unbaked crumble up to 12 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 5-10 minutes to the baking time.
- Storage: Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in a 325°F oven for 15-20 minutes to re-crisp the topping.
- Freezing instructions: Freeze the baked and cooled crumble for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.
- Gluten-free version: Use certified gluten-free rolled oats and substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be nearly identical.
- Add nuts for crunch: Stir 1/3 cup (35g) of chopped pecans, sliced almonds, or walnuts into the crumble topping before baking for extra texture and a nutty flavor.
- Spiced variations: Try adding 1/2 teaspoon of ground ginger to the fruit filling for a warm, slightly spicy twist, or brown the butter before cubing it for a deep caramel flavor.