Blueberry Peach Crumble (Printable version)
Juicy blueberries and ripe peaches topped with a buttery oat crumble, baked to golden, served warm.
# What you 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 light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cubed
# How To:
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 mixing bowl, toss together the blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Spread the mixture uniformly into the prepared baking dish.
03 - In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it in using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface completely.
05 - Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
06 - Allow the crumble to cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream if desired.
# Expert Advice:
01 -
- The fruit sinks into a jammy pool while the oats stay crunchy, and that contrast is honestly irresistible.
- It takes almost no effort but looks like you spent all afternoon, which is the best kind of dessert.
02 -
- If you cut the peaches too small they dissolve into the filling and you lose that lovely chunky texture.
- Pressing the crumble down flat instead of leaving it loose makes it bake into a hard slab rather than a craggy topping.
03 -
- Toss half a cup of chopped pecans or walnuts into the topping for a nutty crunch that takes this from good to unforgettable.
- The crumble topping can be mixed a day ahead and kept cold in the fridge so you just assemble and bake when guests arrive.