Blueberry Peach Crumble Recipe

This blueberry peach crumble recipe uses ripe peaches and fresh blueberries baked under a buttery oat topping until the fruit turns jammy and the top turns a deep amber gold.

Thirteen ingredients and about twenty minutes of hands-on prep are all it takes before the dish goes into the oven.

Most crumble recipes turn watery in the middle because the filling doesn’t have enough starch to hold the juice the peaches and blueberries release as they bake.

Cornstarch does a better job of that than flour, so this filling bakes up thick enough to hold its shape when you scoop it, instead of pooling around the edges of the dish.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	45 minutes
Total Time	65 minutes
Servings	8 servings
Difficulty Level	Easy

This same fruit-and-oat-topping combination shows up in Peach Crumble Recipe, which skips the blueberries for an all-peach version.

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Why You’ll Love This Blueberry Peach Crumble Recipe

There’s no pastry to roll out or chill, just fruit tossed with a few pantry staples and a crumbly topping scattered on top. It comes together in one baking dish with two mixing bowls, and it’s forgiving enough for a first-time baker to get right.

• No pie crust to roll, blind bake, or crimp
• Cornstarch keeps the filling thick instead of runny, even with juicy peaches
• One 9×13 dish and two mixing bowls are the only equipment you strictly need
• Ready in about an hour with no chilling, freezing, or resting time built in
• The topping can be mixed by hand, with a pastry cutter, or in a food processor
• Easy to scale for a smaller 8×8 dish or a larger crowd

You might also enjoy: Blueberry Peach Crisp Recipe

Ingredients

Everything here splits into two groups: the fruit filling and the oat topping. Measurements are given in both cups and grams so the recipe holds up whether you measure by volume or by weight.

For the Fruit Filling:

• 6 cups fresh peaches, peeled and sliced (about 6 medium peaches / 900g)
• 2 cups fresh blueberries (300g), fresh or frozen and thawed
• 1/3 cup granulated sugar (67g)
• 2 tablespoons cornstarch (16g)
• 1 tablespoon fresh lemon juice (15ml), from about half a lemon
• 1 teaspoon lemon zest, from the same lemon
• 1 teaspoon pure vanilla extract (5ml)

For the Oat Crumble Topping:

• 1 cup old-fashioned rolled oats (90g)
• 3/4 cup all-purpose flour (95g)
• 2/3 cup light brown sugar, packed (145g)
• 1 teaspoon ground cinnamon (2g)
• 1/4 teaspoon salt (1g)
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed (170g)

Kitchen Equipment Needed

None of this requires specialty bakeware. A standard 9×13 dish, two mixing bowls, and a way to cut butter into the dry ingredients cover the entire recipe.

• A 9×13-inch baking dish or similarly sized ceramic casserole dish
• A large mixing bowl for tossing the fruit filling
• A medium mixing bowl for the crumble topping
• A pastry cutter or two forks, for cutting the butter into the dry topping ingredients
• A citrus zester or fine grater, for the lemon zest
• Measuring cups and spoons for the flour, sugar, and oats
• A rubber spatula for scraping the bowls
• A wire cooling rack, for setting the finished crumble on after baking

Read Also: Peach Crisp Recipe

Recommended Products for This Recipe

These are products I reach for specifically when I’m making a fruit crumble, based on what’s actually made a difference in how the recipe turns out.

1. USA Pan 9×13 Nonstick Baking Pan

Thin metal baking dishes tend to heat unevenly, which is why the corners of a crumble often burn before the center catches up. This pan has a heavier gauge and an aluminized steel core that browns the topping at a consistent rate from edge to center.

Get it on Amazon

2. OXO Good Grips Pastry Cutter

Cutting cold butter into the topping with two forks works, but it takes twice as long and the butter tends to soften from the extra handling. A pastry cutter with thick wires gets the butter down to pea-sized pieces in under a minute, before it has a chance to warm up.

Get it on Amazon

3. Microplane Zester

A box grater strips off the bitter white pith along with the lemon zest, which can make the filling taste slightly soapy. A Microplane takes off only the colored outer layer, so the zest adds citrus flavor without any bitterness.

Get it on Amazon

4. Bob’s Red Mill Old-Fashioned Rolled Oats

Quick oats break down into a mushy, almost powdery texture once baked, which flattens the topping instead of leaving it crumbly. Old-fashioned rolled oats hold their shape in the oven and give the topping the coarse, streusel-like texture a crumble is supposed to have.

Get it on Amazon

For a different texture, try: Peach Crumble Pie Recipe

Step-by-Step Instructions: How to Make Blueberry Peach Crumble

Follow these steps in order and the crumble will come together in about twenty minutes of active work before it goes into the oven.

1. Preheat the Oven and Prep the Dish

• Preheat the oven to 350°F (175°C)
• Lightly grease a 9×13-inch baking dish with butter or nonstick spray
• Set the dish aside while you prepare the fruit filling

2. Prepare the Fruit Filling

• Peel the peaches, then slice them into 1/2-inch thick wedges
• Add the sliced peaches and the blueberries to a large mixing bowl
• Sprinkle the granulated sugar and cornstarch evenly over the fruit
• Add the lemon juice, lemon zest, and vanilla extract
• Gently toss everything together with a spatula until the fruit is evenly coated and no dry pockets of cornstarch remain
• Pour the fruit filling 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 rolled oats, flour, brown sugar, cinnamon, and salt until evenly combined
• Add the cold, cubed butter to the dry ingredients
• Use a pastry cutter, two forks, or clean fingers to work the butter into the dry mixture
• Continue until the mixture looks like coarse crumbs with pea-sized clumps of butter throughout, with no large dry patches remaining

4. Assemble the Crumble

• Sprinkle the oat topping evenly over the fruit filling in the baking dish
• Break up any large clumps of topping with your fingers as you go so the coverage is even
• Leave a few small gaps in the topping so steam can escape while baking, rather than pressing it down into a solid layer

5. Bake the Crumble

• Place the baking dish on the center oven rack
• Bake for 40 to 45 minutes, until the topping is golden brown and the fruit filling is bubbling visibly at the edges
• If the topping browns too quickly before the fruit is bubbling, loosely tent the dish with foil for the remaining bake time

6. Cool Before Serving

• Remove the crumble from the oven and set it on a wire cooling rack
• Let it rest for at least 15 minutes before serving, which gives the cornstarch time to finish thickening the filling
• Serve warm, either on its own or with a topping of your choice

For a version made with canned biscuits instead of a crumble topping, see Peach Cobbler Recipe.

Tips for The Best Blueberry Peach Crumble

A few small details make the difference between a filling that sets up nicely and one that turns soupy, or a topping that stays crumbly instead of turning into a solid crust.

• Use peaches that are ripe but still firm. Overripe, very soft peaches release too much liquid and can overwhelm the cornstarch
• Keep the butter cold until the moment you cut it into the dry topping ingredients, since warm butter blends in too smoothly and produces a paste instead of crumbs
• Toss the fruit with the cornstarch and sugar right before assembling the dish, rather than letting it sit, so the fruit doesn’t sit in its own juice too long before baking
• If using frozen blueberries, do not thaw them first. Add them straight from the freezer so they don’t turn the filling watery
• Check for doneness by looking for visible bubbling at the center of the dish, not just around the edges
• Let the crumble rest for at least 15 minutes after baking so the filling has time to set before you cut into it
• For a crisper topping, use a shallow, wide dish instead of a deep one, which exposes more topping surface to direct heat

Read Also: Bisquick Peach Cobbler Recipe

What to Serve with Blueberry Peach Crumble

Blueberry peach crumble is rich enough to stand alone but pairs easily with something cold or something crunchy on the side. Here are a few ways to round it out depending on the occasion.

• A scoop of vanilla bean ice cream, which melts slightly into the warm fruit
• A dollop of lightly sweetened whipped cream
• A spoonful of plain Greek yogurt for a lighter, tangier contrast
• Oatmeal Cookies on the side for a double dose of oats and cinnamon
• A sprinkle of granola over the top for extra crunch
• Iced coffee or a cold brew, which cuts through the sweetness of the fruit
• A glass of cold milk, especially if serving it warm
• Layered into Overnight Oats the next morning for a breakfast version
• Buttermilk biscuits split and topped with a spoonful of the fruit filling

For a portable version, try: Peach Crumble Bars Recipe

Variations of Blueberry Peach Crumble

The base recipe holds up well to swaps, so it’s easy to adjust for what’s in season or what’s already in the pantry.

• Mixed berry version: Swap half the blueberries for raspberries or blackberries
• Nutty topping: Add 1/2 cup of chopped pecans or sliced almonds to the oat topping for extra crunch
• Gluten-free: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend and confirm the oats are certified gluten-free
• Extra spice: Add 1/4 teaspoon of ground ginger or nutmeg to the fruit filling alongside the cinnamon in the topping
• Individual portions: Divide the filling and topping between six-ounce ramekins and reduce the bake time to about 25 minutes
• Coconut crumble: Mix 1/3 cup of unsweetened shredded coconut into the topping for a chewier texture
• Frozen peach version: Use frozen sliced peaches instead of fresh, thawed and drained of excess liquid first
• Lower sugar: Reduce the granulated sugar in the filling to 1/4 cup if the peaches are very ripe and naturally sweet

Read Also: Peach Cobbler Recipe with Cake Mix

Storage and Reheating

Leftovers hold up well in the refrigerator and reheat without losing the crumbly texture of the topping, as long as it’s stored the right way.

• Store leftovers 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 larger portions in a 350°F (175°C) oven for 10 to 15 minutes, uncovered, to help the topping re-crisp
• To assemble ahead, prepare the fruit filling and the topping separately, refrigerate both covered for up to 24 hours, then combine and bake right before serving
• To freeze unbaked, assemble the crumble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Bake from frozen at 350°F (175°C), adding about 15 extra minutes to the bake time
• Avoid storing the crumble tightly sealed while still warm, since trapped steam will soften the topping

This same fruit and filling technique carries over to Peach Crisp with Canned Peaches for a version that works year-round.

Nutritional Facts

Values are estimated per serving, based on 8 servings per dish.

Nutrient	Amount Per Serving
Calories	290 kcal
Total Fat	11g
Saturated Fat	6g
Cholesterol	28mg
Sodium	95mg
Total Carbohydrates	47g
Dietary Fiber	3g
Total Sugars	30g
Protein	3g

For a savory summer pairing, try: Grilled Peach and Burrata Salad Recipe

Health Benefits of Key Ingredients

The fruit filling in this crumble is doing more than adding sweetness. Peaches, blueberries, and oats each bring their own nutritional value to the dish.

• Peaches: A good source of vitamin C and vitamin A, along with potassium, which supports fluid balance
• Blueberries: Among the higher-antioxidant fruits commonly eaten, largely due to their anthocyanin content, which gives them their color
• Rolled Oats: Provide soluble fiber, specifically beta-glucan, which is linked to supporting healthy cholesterol levels
• Lemon Juice and Zest: Contribute vitamin C and a small amount of dietary fiber from the zest
• Cinnamon: Contains compounds that have been studied for their potential effect on blood sugar regulation
• Butter: Supplies fat-soluble vitamins A, D, E, and K in small amounts, alongside the flavor it adds to the topping

The same berries turn up again in Blueberry Smoothie Recipe for a version you drink instead of bake.

FAQs About Blueberry Peach Crumble

1. Can I use frozen peaches and blueberries instead of fresh?

Yes, frozen fruit works well in this recipe. Add the blueberries straight from the freezer, but thaw and drain the peaches first so their extra liquid doesn’t make the filling watery.

2. Why is my crumble topping soggy instead of crisp?

This usually happens when the butter was too warm when it was cut into the dry ingredients, or when the crumble was covered while still hot. Let the butter stay cold until the last step, and let the dish cool uncovered before storing any leftovers.

3. Can I make this crumble ahead of time?

You can prepare the fruit filling and the topping separately up to a day ahead and store them covered in the refrigerator. Combine and bake them together right before serving so the topping doesn’t turn soggy from sitting on the fruit.

4. Do I need to peel the peaches?

Peeling gives a smoother texture in the finished filling, but it isn’t strictly required. If you prefer to skip it, just be aware the peach skins will soften but remain slightly noticeable in each bite.

5. Can I make this recipe gluten-free?

Yes, substitute a 1-to-1 gluten-free baking flour blend for the all-purpose flour in the topping. Make sure to use oats labeled certified gluten-free, since regular oats are often processed in facilities that also handle wheat.

For a breakfast option, try: Peach Smoothie Recipe

Final Thoughts

Blueberry peach crumble is one of those desserts that rewards ripe fruit more than technique.

Give the peaches a squeeze before you buy them, keep the butter cold, and the rest of the recipe takes care of itself. If you try this recipe, leave a comment below and let me know how it turned out, and feel free to share a photo if you make it your own.

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