Blueberry Peach Crumble (Printer-friendly)

Blueberries and peaches baked beneath a buttery oat crumble; golden, bubbling, and delicious 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 fresh lemon juice
06 - 1/2 teaspoon pure 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 kosher salt
12 - 1/2 cup cold unsalted butter, cut into small cubes

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until all fruit is evenly coated, then spread the mixture uniformly into the prepared baking dish.
03 - In a separate bowl, whisk together flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Scatter the crumble topping evenly over the fruit filling, ensuring full coverage across the surface.
05 - 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 oven and let cool 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 -
  • It forgives you completely if your fruit is slightly underripe or a little past its prime, making it the most stress free dessert I know.
  • The crumble topping comes together in under five minutes with nothing more than a bowl and your fingers.
  • You probably have every single ingredient in your kitchen right now, no specialty shopping required.
02 -
  • If you cut into it too soon, the filling will run everywhere like a river, those ten minutes of patience make all the difference.
  • Once I accidentally used melted butter instead of cold and the topping spread into a flat sheet, cold butter is the only path to true crumble texture.
03 -
  • Freeze the butter for fifteen minutes before cubing it, the colder it stays the flakier and more dramatic your crumble topping becomes.
  • Sprinkle a tiny pinch of flaky sea salt over the top the moment it comes out of the oven, it sounds strange but it elevates every single flavor.

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