Late summer peaches and plump blueberries turn into pure gold under a buttery crumble topping in this Blueberry Peach Crumble Recipe.
It’s the kind of dessert that fills the kitchen with a warm, fruity smell before it even comes out of the oven.
You only need one bowl for the filling, one bowl for the topping, and about ten minutes of hands on work before the oven takes over.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
This dessert sits right alongside my Peach Crumble Pie Recipe as one of the easiest ways to use up a basket of ripe summer fruit.
Why You’ll Love This Blueberry Peach Crumble Recipe
This recipe comes together with pantry staples and whatever fruit you already have on the counter.
There’s no dough to roll out and no fussy lattice to weave, just a simple press-and-scatter topping.
- Comes together in one bowl for the filling and one bowl for the topping
- Works with fresh, frozen, or a mix of both fruits
- Golden, buttery topping with a satisfying crunch
- Easily doubled for a crowd or halved for a smaller dish
- Freezer friendly, so you can bake now and save some for later
If you love this kind of fruit dessert, my readers also come back often for Peach Crisp Recipe when they want a slightly lighter, oat heavy topping.
Ingredients
You’ll need two groups of ingredients here, one for the juicy fruit filling and one for the crumble topping.
- Fresh peaches – peeled and sliced, or thawed if using frozen
- Fresh blueberries – rinsed and picked over
- Granulated sugar – sweetens the fruit
- Cornstarch – thickens the juices as it bakes
- Fresh lemon juice and zest – brightens the fruit flavor
- Ground cinnamon – warms up the filling and topping
- Salt – balances the sweetness
- All-purpose flour – the base of the crumble topping
- Old-fashioned rolled oats – gives the topping texture
- Brown sugar – adds a deep, caramel-like sweetness to the topping
- Cold unsalted butter, cubed – the key to a crumbly, not doughy, topping
For an easy substitution guide and more fruit combinations, take a look at my Blueberry Pie Recipe.
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics you probably already own.
- 9×13 inch baking dish
- Pastry cutter
- Large mixing bowl
- Medium mixing bowl
- Citrus zester
- Sharp paring knife
- Cutting board
- Measuring cups and spoons
I always reach for the same tools I use in my Blueberry Galette Recipe, since fruit desserts tend to overlap in what they need.
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this crumble more times than I can count.
1. Emile Henry Ceramic Baking Dish
This dish heats evenly and holds warmth long after it leaves the oven, so the crumble stays bubbly at the table.
The glaze also resists staining from berry juice, which matters with a filling this vibrant.
It’s sturdy enough to become a permanent fixture in your baking rotation.
2. OXO Good Grips Pastry Blender
Cutting cold butter into the flour by hand can warm it up too quickly, and this tool keeps everything cold and crumbly.
The curved blades cut through butter fast without overworking the topping. It’s a small purchase that makes a noticeable difference in texture.
3. Microplane Premium Zester
A little lemon zest goes a long way in brightening this filling, and a sharp zester makes the job effortless.
It grabs just the fragrant yellow layer without the bitter white pith underneath. I use mine in nearly every fruit dessert I make.
Step-by-Step Instructions: How to Make Blueberry Peach Crumble
1. Preheat the Oven and Prep the Baking Dish
- Preheat your oven to 350 degrees Fahrenheit and set a rack in the center position.
- Lightly grease your 9×13 inch baking dish with butter or a light coating of nonstick spray.
- Set the dish aside while you prepare the filling and topping.
2. Prepare the Fruit Filling
- In a large mixing bowl, combine the sliced peaches and blueberries.
- Sprinkle the granulated sugar and cornstarch evenly over the fruit.
- Add the lemon juice, lemon zest, cinnamon, and salt.
- Gently toss everything together with a spatula until the fruit is evenly coated and no dry cornstarch remains visible.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
3. Make the Crumble Topping
- In a medium mixing bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
- Add the cold, cubed butter to the dry mixture.
- Use a pastry cutter, or your fingertips, to work the butter into the dry ingredients until the mixture looks like coarse, pea-sized crumbs.
- Work quickly so the butter stays cold, which keeps the topping crumbly rather than pasty.
4. Assemble the Crumble
- Scatter the crumble topping evenly over the fruit filling in the baking dish.
- Break up any large clumps with your fingers so the topping covers the fruit in an even layer.
- Leave a few small gaps here and there so steam can escape while baking.
5. Bake to Golden Perfection
- Place the baking dish in the preheated oven.
- Bake for 40 to 45 minutes, until the topping is deep golden brown and the fruit filling is bubbling around the edges.
- If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes of baking.
6. Cool and Serve
- Remove the crumble from the oven and set it on a wire rack.
- Let it rest for at least 15 minutes so the filling can thicken before serving.
- Serve warm, on its own or with a scoop of something cold on top.
This baking method is nearly identical to the one I use in my Peach Crumb Bars Recipe, just in bar form instead of a scooped dessert.
Tips for The Best Blueberry Peach Crumble
A few small details make the difference between a good crumble and a great one.
- Keep the butter cold until the moment you mix it into the topping
- Toss frozen fruit straight from the freezer to avoid extra liquid pooling in the filling
- Let the crumble rest before serving so the juices set up properly
- Taste your peaches first, since very ripe fruit needs less added sugar
- Use a rimmed baking dish to catch any bubbling fruit juice
You might also enjoy the tips in my Bisquick Peach Cobbler Recipe, which shares a similar fruit-forward approach.
Serving Suggestions
This crumble is rich and fruity enough to stand completely on its own, warm from the oven with a spoon.
It also welcomes a few classic pairings that make it feel a little more special.
- A scoop of vanilla ice cream melting into the warm fruit
- A dollop of lightly sweetened whipped cream
- A drizzle of heavy cream poured straight over the top
- A cup of coffee or tea alongside for an afternoon treat
For a dessert spread, this pairs beautifully next to Blueberry Cream Cupcakes if you want to double up on the blueberry theme.
Variations of Blueberry Peach Crumble
Once you’ve made this a few times, it’s easy to bend the recipe toward whatever fruit or flavor you’re craving.
- Swap in raspberries or blackberries for part of the blueberries
- Add a handful of chopped pecans or walnuts to the topping
- Stir a splash of almond extract into the fruit filling
- Use gluten free flour and oats for a gluten free version
- Bake in individual ramekins for single-serving crumbles
My Cherry Crisp Recipe is a good example of how easily this base method adapts to a completely different fruit.
Storage and Reheating
Leftovers keep well and reheat beautifully, which makes this a great make-ahead dessert.
- Store covered in the refrigerator for up to 4 days
- Freeze baked and cooled crumble in an airtight container for up to 3 months
- Reheat individual portions in the microwave for 30 to 45 seconds
- Reheat the full dish in a 300 degree oven for 15 to 20 minutes to re-crisp the topping
- Thaw frozen crumble overnight in the refrigerator before reheating
Read Also: Strawberry Peach Galette Recipe
Nutritional Facts
These values are estimates for one serving, based on 8 servings per dish.
- Calories: approximately 320
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 46g
- Fiber: 3g
- Sugar: 28g
- Protein: 3g
Exact numbers will vary depending on the ripeness of your fruit and the exact brands of ingredients used.
Health Benefits of Key Ingredients
Beyond tasting great, a few ingredients in this recipe carry some genuine nutritional upside.
Blueberries and peaches both bring fiber and natural vitamins to a dessert that’s otherwise mostly sugar and butter.
- Blueberries are rich in antioxidants called anthocyanins
- Peaches provide vitamin C and vitamin A
- Oats add soluble fiber to the topping
- Cinnamon has natural anti-inflammatory compounds
- Lemon juice and zest add a small dose of vitamin C
My Peach Crisp With Frozen Peaches post goes into more detail on why frozen fruit holds onto its nutrients so well.
FAQs About Blueberry Peach Crumble
1. Can I use frozen peaches and blueberries instead of fresh?
Yes, frozen fruit works well in this recipe. There’s no need to thaw it first, just add an extra tablespoon of cornstarch to help absorb the additional liquid frozen fruit tends to release.
2. Why is my crumble topping soggy instead of crisp?
A soggy topping usually means the butter melted before baking, or the fruit released too much juice.
Keep your butter cold until mixing, and let the crumble rest after baking so excess moisture can settle.
3. Can I make this crumble ahead of time?
You can assemble the fruit filling and crumble topping separately up to a day ahead.
Store them covered in the refrigerator, then combine and bake right before serving for the best texture.
4. Do I need to peel the peaches first?
Peeling is recommended for the smoothest texture, since peach skins can turn slightly tough and chewy once baked.
If you don’t mind a bit of extra texture, you can leave the skins on.
5. What can I use instead of cornstarch?
All-purpose flour or arrowroot powder both work as substitutes for cornstarch.
Use about double the amount of flour compared to the cornstarch called for in the recipe.
Blueberry Peach Crumble
Ingredients
- 6 fresh peaches peeled and sliced, or thawed if using frozen
- 1.5 cups fresh blueberries about 220g, rinsed and picked over
- 0.5 cup granulated sugar 100g
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup all-purpose flour 125g
- 0.75 cup old-fashioned rolled oats
- 0.5 cup brown sugar 100g, packed
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup cold unsalted butter 115g, cubed
Equipment
- 9×13-inch baking dish
- Pastry cutter
- Large mixing bowl
- Medium mixing bowl
- Citrus zester
- Sharp paring knife
- Cutting board
- Measuring cups and spoons
Method
- Preheat the oven to 350°F and set a rack in the center position. Lightly grease a 9×13 inch baking dish with butter or nonstick spray.
- In a large bowl, combine the sliced peaches and blueberries. Sprinkle with granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Gently toss until the fruit is evenly coated.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
- In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it in until the mixture looks like coarse, pea-sized crumbs.
- Scatter the crumble topping evenly over the fruit filling in the baking dish, breaking up any large clumps. Leave a few small gaps so steam can escape.
- Bake for 40 to 45 minutes, until the topping is deep golden brown and the fruit filling is bubbling around the edges. Tent loosely with foil if it browns too quickly.
- Remove from the oven and let rest on a wire rack for at least 15 minutes to allow the filling to thicken before serving warm.
Nutrition
Notes
- Keep the butter cold until the moment you mix it into the topping for the best crumbly texture.
- Frozen fruit can be used straight from the freezer – no need to thaw, just add an extra tablespoon of cornstarch to absorb the additional liquid.
- Let the crumble rest before serving so the juices set up properly, otherwise it may be runny.
- Taste your peaches first, since very ripe fruit needs less added sugar.
- Use a rimmed baking dish to catch any bubbling fruit juice and prevent oven spills.
- Store covered in the refrigerator for up to 4 days.
- Freeze baked and cooled crumble in an airtight container for up to 3 months.
- Reheat individual portions in the microwave for 30 to 45 seconds, or reheat the full dish in a 300°F oven for 15 to 20 minutes to re-crisp the topping.
- All-purpose flour or arrowroot powder both work as substitutes for cornstarch – use about double the amount of flour.
- Serve with vanilla ice cream, lightly sweetened whipped cream, or a drizzle of heavy cream.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Blueberry Peach Crumble is proof that dessert doesn’t need to be complicated to feel special.
A bowl of warm fruit and a golden, buttery topping is genuinely all it takes.
Give it a try this week while peaches and blueberries are both in season, and let me know in the comments how yours turns out.
If you make it, I’d love to see a photo, so feel free to share here or share it with a friend who loves fruit desserts as much as I do.
Recommended:
- Peach Crumble Recipe
- Peach Cobbler Recipe
- Blueberry Crumble Pie Recipe
- Apple Crumble Pie Recipe
- Caramel Apple Crisp Recipe
