Blueberry Peach Crumble
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. Cornstarch keeps the filling thick instead of runny, even with juicy peaches.
Equipment
- 9x13 inch baking dish - or similarly sized ceramic casserole dish
- Large mixing bowl - for tossing the fruit filling
- Medium mixing bowl - for the crumble topping
- Pastry Cutter - or two forks, for cutting butter into dry topping ingredients
- Citrus Zester - or fine grater, for lemon zest
- Measuring cups and spoons - for flour, sugar, and oats
- Rubber spatula - for scraping the bowls
- Wire cooling rack - for setting the finished crumble on after baking
Ingredients
For the Fruit Filling
- 6 cups fresh peaches - about 6 medium peaches / 900g, peeled and sliced
- 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 - 145g, packed
- 1 teaspoon ground cinnamon - 2g
- 1/4 teaspoon salt - 1g
- 3/4 cup cold unsalted butter - 1 1/2 sticks / 170g, cubed
Optional for Serving
- Vanilla bean ice cream - for serving
- Whipped cream - for serving
- Plain Greek yogurt - for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Peel the peaches and slice them into 1/2-inch thick wedges. Add them and the blueberries to a large bowl. Sprinkle with sugar, cornstarch, lemon juice, zest, and vanilla. Gently toss until evenly coated.
- Pour the fruit filling into the prepared baking dish and spread it into an even layer.
- In a medium bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Add cold cubed butter and cut in with a pastry cutter until the mixture resembles coarse crumbs with pea-sized clumps.
- Sprinkle the oat topping evenly over the fruit filling. Break up any large clumps and leave a few small gaps for steam to escape.
- Bake on the center rack for 40 to 45 minutes, until the topping is golden brown and the fruit filling is bubbling at the edges. Tent with foil if browning too quickly.
- Remove from the oven and set on a wire rack to cool for at least 15 minutes before serving. Serve warm on its own or with ice cream or whipped cream.
Notes
- 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.
- For a nutty variation, add 1/2 cup of chopped pecans or sliced almonds to the oat topping.
- To make gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free baking blend and use certified gluten-free oats.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven to re-crisp the topping.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 47gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 95mgPotassium: 180mgFiber: 3gSugar: 30gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 4mg
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