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
Units
Scale
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
