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Blueberry peach crumble is one of those desserts I dream about all year long but especially when summer rolls around and markets are packed with ripe fruit at its peak. This version is brimming with juicy peaches and blueberries bubbling under a crispy, golden brown topping making it the quintessential warm-weather treat.
When I first made this crumble my husband could not stop sneaking bites straight from the baking dish and now it is on repeat for every backyard dinner.
Ingredients
- Blueberries: These add bright juicy pops in every bite Look for plump berries with no soft spots
- Peaches: Sweet fragrant peaches are the star Use them ripe but still slightly firm for the best texture
- Lemon juice: Lifts the fruit’s flavor and keeps things balanced Choose fresh lemon for the most vibrant taste
- Lemon zest: Delivers fragrance and a burst of tartness Make sure to zest before juicing your lemon
- Vanilla extract: Adds a cozy undertone Real vanilla is worth the splurge if you have it
- Granulated sugar: Sweetens the filling and the topping Balance is key here so taste your fruit first
- All purpose flour: Gently thickens fruit juices for a jammy texture Look for unbleached if you can
- Old fashioned oats: Gives the topping its hearty signature crunch Avoid quick oats for the right texture
- Brown sugar: Deepens the flavor and brings subtle caramel notes Check that it is soft and lump free
- Salt: Just a touch helps all the other flavors shine Use fine sea salt for even seasoning
- Ground cinnamon: Classic warm spice that ties everything together
- Butter: The real hero of that golden topping Use it cold and cube it for even crumbliness
Step-by-Step Instructions
- Make the Fruit Filling:
- In a large bowl toss together blueberries sliced peaches lemon juice lemon zest vanilla extract granulated sugar and flour until all the fruit is evenly coated and glossy Let this mixture sit while you move to the next step This resting helps the fruit release a bit of juice and the flour start working
- Prepare the Crumble Topping:
- Combine flour oats brown sugar granulated sugar salt and cinnamon in a big bowl Whisk to fully mix Use your fingers to rub cold diced butter into the mixture until it forms large damp crumbs This step gives you the best crunchy pieces
- Assemble the Crumble:
- Pour the fruit into a 2 quart baking dish or cast iron skillet spreading in an even layer Sprinkle the crumble topping generously over the fruit trying to cover all the gaps without pressing down too firmly
- Bake Until Bubbly:
- Set the dish on a baking sheet to catch any drips Bake in a 350 F oven for 40 to 45 minutes until the topping is browned and crisp and you see the fruit juices bubbling at the edges It should smell like summer in your kitchen
- Serve and Enjoy:
- Let the crumble cool enough that it is warm but not molten Serve on its own or with scoops of vanilla ice cream The topping will be irresistibly crisp right out of the oven
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My favorite part of this crumble is always sneaking those sugary browned nubs of crumble topping right after it comes out of the oven reminding me of baking with my mom every summer when peaches were at their juiciest.
Storage Tips
Once baked let the crumble cool completely before covering and refrigerating It will keep well for up to three days covered tightly Reheating in a 325 F oven restores the topping’s crunch If you like meal prep make the crumble topping a day or two in advance and keep it chilled in an airtight container
Ingredient Substitutions
If you are short on blueberries or peaches substitute blackberries strawberries or nectarines Just aim for the same total volume For gluten free options use your favorite gluten free all purpose flour blend and certified gluten free oats Dairy free butter works if you want to make it vegan
Serving Suggestions
Serve this blueberry peach crumble warm from the oven with classic vanilla ice cream or homemade whipped cream For brunch try spooning warm crumble over Greek yogurt I have even packed leftovers for summer picnics with a dollop of cold cream on top
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Cultural and Historical Context
Fruit crumbles have their roots in British baking a clever way to use up extra produce with minimal fuss Crumbles became especially popular during wartime rationing when pastry ingredients were scarce The oat topping’s humble origins make it ideal for celebrating any sweet fruit in season
Recipe FAQs
- → Can I use frozen fruit in this crumble?
Yes, you can use frozen blueberries and peaches. There's no need to thaw, but add a few extra minutes to the baking time.
- → What kind of oats work best for the topping?
Old-fashioned oats create the perfect texture, providing a hearty and crisp topping. Avoid instant oats, which become mushy.
- → How do I know when the crumble is done?
The topping should be golden brown and crisp, with the fruit juices bubbling up around the edges of the dish.
- → Can I prepare the crumble in advance?
Yes! The oat topping can be made ahead and refrigerated for up to 2 days. Assemble and bake when ready to serve.
- → Is it best served warm or cold?
Blueberry Peach Crumble is delicious served warm, especially paired with vanilla ice cream, but it's also enjoyable at room temperature.