Blueberry Peach Crumble Dessert (Print-Friendly Version)
Juicy blueberries and ripe peaches baked under a crisp cinnamon oat topping. Sweet summer comfort in every bite.
# What You’ll Need to Make This:
→ Filling
01 -
300 grams fresh blueberries
02 -
400 grams peeled and sliced fresh peaches
03 -
15 milliliters fresh lemon juice
04 -
1 teaspoon finely grated lemon zest
05 -
0.25 teaspoon pure vanilla extract
06 -
100 grams granulated sugar
07 -
30 grams all-purpose flour
→ Crumble Topping
08 -
60 grams all-purpose flour
09 -
50 grams old-fashioned rolled oats
10 -
67 grams light brown sugar
11 -
50 grams granulated sugar
12 -
0.5 teaspoon fine sea salt
13 -
1 teaspoon ground cinnamon
14 -
85 grams cold unsalted butter, diced
# How to Prepare:
01 -
Preheat oven to 175°C. In a large mixing bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Toss gently until the fruit is evenly coated and set aside to macerate.
02 -
In a separate bowl, whisk together flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Add diced cold butter and rub gently with fingertips until large clumps form and the mixture resembles coarse crumbs.
03 -
Spread the fruit mixture evenly in a 2-litre ceramic or glass baking dish or a large cast iron skillet. Distribute the crumble topping uniformly over the surface of the fruit.
04 -
Place the filled dish on a large baking tray. Bake for 40 to 45 minutes, or until the topping is golden and crisp and the fruit juices are bubbling around the edges. Allow to cool slightly and serve warm or at room temperature, optionally with vanilla ice cream.
# Extra Tips:
01 -
Crumble topping can be prepared up to 2 days in advance and stored chilled in an airtight container.
02 -
Leftovers will keep refrigerated for up to 3 days. Reheat before serving for optimal texture.
03 -
Individual portions can be baked in ramekins with adjusted baking time.