I absolutely love this Blueberry Peach Crumble Recipe because it s like summer baked into a dish. The juicy sweetness of fresh peaches and blueberries mingled with a crispy, buttery crumble topping is the ultimate comfort dessert. Whenever I make this, it reminds me of carefree afternoons picking fruit in my grandma s garden.
You ll find that this crumble is surprisingly simple to put together-perfect for when you want something fresh yet cozy. Whether you re serving it at a weekend brunch or as a last-minute dessert, this Blueberry Peach Crumble Recipe delivers those warm, homey vibes that everyone loves.
Why You’ll Love This Recipe
- Bursting with Fresh Fruit: Combining luscious blueberries and ripe peaches gives you the best balance of sweet and tart.
- Easy to Prepare: You don t need to be a pro baker-this recipe is straightforward and forgiving for all skill levels.
- Crispy, Buttery Crumble: The topping adds a wonderful contrast of texture that makes every bite ridiculously satisfying.
- Versatile Serving Options: Enjoy it warm with ice cream or let it cool for a tasty treat any time of day.
Ingredients You’ll Need
The magic behind this Blueberry Peach Crumble Recipe is all in the mix of fresh fruit and pantry staples. Picking ripe, juicy peaches and plump blueberries really makes a difference, so shop seasonally if you can-trust me, your crumble will thank you!
- Blueberries: Fresh ones work best for juiciness, but frozen is a good backup if out of season.
- Peaches: Choose firm yet fragrant peaches to ensure they hold their shape during baking.
- Lemon Juice: Adds brightness and balances the sweetness of the fruit.
- Lemon Zest: A little zing that elevates the fruit filling explosion.
- Vanilla Extract: Deepens the flavor and complements both fruit and crumble.
- Granulated Sugar: Sweetens the filling and part of the crumble topping too.
- All-Purpose Flour: Thickens the fruit juices and makes the crumble tender.
- Old-Fashioned Oats: Add a proud crunch and rustic feel to the topping.
- Brown Sugar: Brings moisture and a slight caramel note to the crumble.
- Salt: Enhances all the flavors beautifully.
- Ground Cinnamon: Warms the crumble with a touch of spice.
- Cold Butter: The secret to that perfect crumbly texture in the topping.
Variations
I m all for making this Blueberry Peach Crumble Recipe your own. Over the years, I ve swapped out ingredients and tweaked it depending on what s in my pantry or what my family s craving. Feel free to experiment-it’s one of those recipes that responds well to personalization!
- Use Different Fruits: I once tried it with raspberries and nectarines, which gave it a tangy twist that was a hit.
- Gluten-Free Option: Swap in gluten-free flour and oats to accommodate dietary needs without sacrificing texture.
- Nutty Crunch: Adding chopped pecans or almonds to the crumble topping creates an irresistible crunch layer.
- Spice It Up: Toss in a pinch of nutmeg or ginger for a warming flavor boost that s perfect for cooler months.
How to Make Blueberry Peach Crumble Recipe
Step 1: Prepare the Fruit Filling
Start by preheating your oven to 350°F-having the oven ready is half the battle won. In a big bowl, gently toss together your blueberries, peeled and sliced peaches, fresh lemon juice, lemon zest, vanilla extract, granulated sugar, and a little flour. Letting the fruit sit while you prepare the topping helps the flavors marry and the flour start thickening the juices. This step I ve learned makes the fruit juicy but not soggy.
Step 2: Make the Crumble Topping
For the crumble, whisk flour, oats, brown sugar, granulated sugar, salt, and cinnamon together in another bowl. Then, use your fingers to work in the cold, diced butter until the mixture resembles big crumbs. This technique keeps the butter cold and creates that melt-in-your-mouth crumbly texture-don t rush this part!
Step 3: Assemble and Bake
Spoon the fruit mixture into a 2-quart baking dish or cast iron skillet and spread it evenly. Sprinkle the crumble topping over the fruit, making sure to cover the surface well for maximum crunch. Place the dish on a baking sheet to catch any drips, then bake for 40 to 45 minutes. You want the topping golden brown and crisp, and the fruit juices bubbling-this is when you know it s ready to come out.
Pro Tips for Making Blueberry Peach Crumble Recipe
- Room Temperature Fruit: Let peaches come to room temp before mixing to keep the filling from getting watery.
- Cold Butter for Topping: Using very cold butter helps create those satisfying clumps rather than a pasty crumble.
- Watch Your Oven: Keep an eye during the last 10 minutes to prevent burning-every oven bakes differently!
- Rest Before Serving: Letting the crumble cool slightly helps the juices thicken and makes portioning easier.
How to Serve Blueberry Peach Crumble Recipe
Garnishes
I love topping my crumble with a scoop of creamy vanilla ice cream-that warm-cold combo is absolute heaven. Sometimes, I sprinkle a little cinnamon sugar on top for that extra touch of sweetness and sparkle. Fresh mint leaves also make a lovely garnish, especially if you re serving this at a summer gathering.
Side Dishes
While this crumble can be a grand finale all on its own, it pairs beautifully with light dishes like a crisp spinach salad or a simple roasted chicken for a cozy dinner. I ve also enjoyed it alongside a mild cheese plate for a fun brunch spread.
Creative Ways to Present
For a party, I like making individual ramekin-sized crumbles-it feels special and keeps portions neat. You could also layer the fruit and crumble topping in clear glass jars for a rustic, pretty look that shows off those vibrant blues and peaches. It s a crowd-pleaser every time!
Make Ahead and Storage
Storing Leftovers
I usually cover my leftover crumble tightly and pop it in the fridge; it stays delicious for up to three days. When I reheat it, I find the flavors even deepen, making for a perfect next-day snack.
Freezing
I’ve had great luck freezing this crumble either before or after baking. Just wrap it well with plastic wrap and foil, and it can last up to two months. Thaw in the fridge overnight before reheating, and it ll taste just like freshly baked.
Reheating
To reheat leftovers, I pop the crumble in a 350°F oven for about 15-20 minutes to crisp up the topping again. Microwaving works in a pinch but tends to make the topping soggy, so oven reheating is my go-to for preserving texture.
FAQs
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Can I use frozen fruit for this Blueberry Peach Crumble Recipe?
Absolutely! Frozen blueberries and peaches work well, especially out of season. Just thaw and drain any excess liquid before mixing to prevent a soggy crumble.
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Is this recipe gluten-free?
The original recipe uses all-purpose flour, which contains gluten, but you can easily swap in gluten-free flour and oats to make a delicious gluten-free version without sacrificing texture.
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Can I make this Blueberry Peach Crumble Recipe ahead of time?
Yes, you can prepare the topping a day or two in advance and keep it in the fridge. You can also assemble the whole crumble a day before baking-just cover tightly and bake when ready.
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How do I prevent the topping from getting soggy?
Make sure to use cold butter and mix it into the topping quickly to form clumps. Also, avoid over-mixing the fruit so the filling juices don’t get too watery.
Final Thoughts
This Blueberry Peach Crumble Recipe holds a special place in my heart because it s simple, yet feels like a warm embrace after a long day. I encourage you to give it a try-you ll find it s one of those recipes that s easy to make, delightful to eat, and perfect for sharing. Whether it s your first time cooking a crumble or you re a seasoned pro, this recipe invites you to enjoy the sweet moments of life with every crumbly bite.
Print
Blueberry Peach Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Peach Crumble is a delightful dessert featuring a juicy blend of fresh blueberries and ripe peaches, topped with a crispy cinnamon-oat crumble. Baked to golden perfection, it offers warm, bubbly fruit under a crunchy, buttery topping, perfect for serving with vanilla ice cream or enjoying on its own.
Ingredients
For the filling:
- 2 cups blueberries
- 2 1/2 cups peeled and sliced peaches (5-6 peaches)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, diced
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up as you prepare the ingredients.
- Prepare the fruit filling: In a large bowl, combine blueberries, peeled and sliced peaches, fresh lemon juice, lemon zest, vanilla extract, granulated sugar, and all-purpose flour. Gently toss the mixture until the fruit is evenly coated. Let it rest while you make the crumble topping to allow the flavors to meld.
- Make the crumble topping: In another large bowl, whisk together the flour, old-fashioned oats, brown sugar, granulated sugar, salt, and ground cinnamon. Incorporate the cold, diced butter using your fingers, rubbing it in until the mixture forms large crumble chunks, ensuring a buttery, crispy finish after baking.
- Assemble the crumble: Transfer the prepared fruit mixture into a 2-quart ceramic, glass baking dish, or a large cast iron skillet. Evenly sprinkle the crumble topping over the fruit layer, covering it completely.
- Bake: Place the baking dish on a large baking sheet to catch any juice overflow and bake in the preheated oven for 40 to 45 minutes. Bake until the topping is golden brown and crisp, and the fruit juices are bubbling up around the edges.
- Serve: Allow the crumble to cool slightly and serve warm or at room temperature. For an extra treat, serve with a scoop of vanilla ice cream to complement the warm fruit and crisp topping.
Notes
- The crumble can be prepared in individual ramekins for personal servings.
- The crumble topping can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.
- The baked crumble will keep well in the refrigerator for up to 3 days, making it convenient for leftovers.
Nutrition
- Serving Size: 1/8 of recipe (about 150g)
- Calories: 270
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 25mg
