Blueberry Peach Crumble (Printable)
Juicy blueberries and ripe peaches baked with a buttery oat crumble until golden and bubbling.
# What You'll Need:
→ Fruit Filling
01 - 2 cups fresh or frozen blueberries
02 - 3 cups sliced fresh or frozen peaches, peeled
03 - 1/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon fresh lemon juice
06 - 1/2 teaspoon pure vanilla extract
→ Crumble Topping
07 - 3/4 cup all-purpose flour
08 - 3/4 cup old-fashioned rolled oats
09 - 1/2 cup light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon kosher salt
12 - 1/2 cup unsalted butter, cold and cut into small cubes
# Directions:
01 - Preheat the oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine the blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until all the fruit is evenly coated, then spread the mixture uniformly into the prepared baking dish.
03 - In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Scatter the crumble topping evenly over the fruit filling, covering the surface as uniformly as possible.
05 - Bake on the center rack for 35 to 40 minutes, until the topping is deep golden brown and the fruit juices are bubbling around the edges.
06 - Remove from the oven and let the crumble rest for 10 to 15 minutes before serving. Serve warm on its own or accompanied by vanilla ice cream or freshly whipped cream.
# Expert Hints:
01 -
- The juices from the peaches and blueberries mingle into a jammy layer that tastes far more complex than the fifteen minutes of prep would suggest.
- That oat topping shatters into buttery rubble the moment your spoon breaks through, and you will find yourself picking at the crispy bits before the bowl even reaches the table.
02 -
- Do not skip the cornstarch because without it the filling turns into a delicious but soupy mess that soaks straight through the topping.
- If your peaches are extremely ripe and juicy, increase the cornstarch to a full three tablespoons and the crumble will set perfectly.
03 -
- Keep your butter in the refrigerator until the very last second because warm butter will make the topping spread into a flat, greasy layer instead of creating those beautiful craggy clumps.
- If you want an extra glossy filling, toss the fruit with a teaspoon of lemon zest along with the juice and the aromatic oils will elevate the entire dish.