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Blueberry Peach Crumble Recipe

Blueberry Peach Crumble

iamwinfred
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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Equipment

  • 9x13-inch baking dish
  • Pastry cutter
  • Large mixing bowl
  • Medium mixing bowl
  • Citrus zester
  • Sharp paring knife
  • Cutting board
  • Measuring cups and spoons

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

For the Crumble Topping

  • 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

Instructions
 

  • Preheat the oven to 350°F and set a rack in the center position. Lightly grease a 9x13 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.

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.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 115mgPotassium: 210mgFiber: 3gSugar: 28gVitamin A: 10IUVitamin C: 12mgCalcium: 4mgIron: 6mg
Keyword blueberry peach crumble, easy fruit dessert, summer fruit crumble
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