Pin
This classic blueberry peach crumble is a true taste of summer combined in one rustic dessert. When I spot ripe peaches and plump blueberries at the market, I know it is time to roll up my sleeves and make this family favorite. The sweet juicy fruit mingles under a buttery oat topping for a treat that is as simple to bake as it is comforting to eat.
Every summer when peaches fill my kitchen I know someone will ask if I am making this crumble soon. I first shared this with my grandchildren on a July afternoon and now it is officially a family tradition.
Ingredients
- Fresh peaches: choose ripe but slightly firm fruit so they hold their shape and sweetness shines through
- Fresh blueberries: plump and sweet they burst as the crumble bakes and lend beautiful color
- Granulated sugar: brings out the natural juices and balances the fruit’s tartness
- Lemon juice: a splash brightens all the flavors
- Ground cinnamon: for gentle spice in both filling and topping
- Vanilla extract: for extra warmth and depth
- All purpose flour: forms the base of the crunchy topping and helps absorb juices
- Rolled oats: for texture and a hearty finish use old fashioned oats for best results
- Brown sugar: melts into the crumble for rich molasses flavor
- Unsalted butter: melted for easier mixing binds the topping and creates a golden finish
- Salt: just enough to make the sweetness pop
Step by Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and give it time to preheat while you assemble the crumble. This ensures even baking from the start.
- Prepare the Fruit:
- Combine the sliced peaches and blueberries in a large mixing bowl. Sprinkle with half a cup of granulated sugar pour in the lemon juice add the cinnamon and vanilla. Toss gently with clean hands or a spatula until the fruit is glistening and evenly coated. Let sit for a few minutes so the juices start to release.
- Mix the Crumble Topping:
- In another bowl stir together the flour rolled oats brown sugar and salt. Pour in the melted butter. Use a fork or your fingertips to combine everything thoroughly. The mixture should look like damp sand with some larger chunks.
- Assemble the Crumble:
- Spread the fruit mixture evenly into a nine by thirteen inch baking dish. Spoon the crumble topping all over making sure to cover every bit of fruit. Aim for an even layer so all the fruit gets a crunchy golden cover during baking.
- Bake to Perfection:
- Place your dish in the center of the preheated oven. Bake for thirty to thirty five minutes. Watch for the topping to turn golden brown and for the filling to bubble up around the edges. If needed turn the dish halfway through for even browning.
- Cool Before Serving:
- Set the crumble aside to cool for about ten minutes before serving. This short resting time helps the juices thicken up and makes it easier to scoop.
- Finish and Serve:
- For a little extra flair sprinkle a bit more cinnamon or grated nutmeg over the top just before serving. This subtle touch brings out the warmth of the fruit.
Pin
There is something magical about using ripe summer peaches in this crumble. Each year when the first peaches arrive at the farmers market my family gathers around to help peel and slice. That aroma of fresh fruit mingling with cinnamon always means summer has really begun.
Storage Tips
If you have leftovers wait until the crumble is completely cool then cover and refrigerate. It will stay fresh for up to three days. For best results reheat portions gently in a low oven so the topping stays crisp instead of soggy. You can also freeze portions for a quick summer treat later in the year.
Ingredient Substitutions
If you cannot find fresh peaches frozen peaches work beautifully just thaw and drain before using. For the oats quick cooking oats can be used but old fashioned oats give the best texture. You can also swap the blueberries for blackberries or raspberries depending on what is in season.
Serving Suggestions
Serve your blueberry peach crumble warm with a scoop of vanilla ice cream or a swirl of unsweetened whipped cream. For an afternoon snack try it with a spoonful of Greek yogurt. Sometimes I even sneak a bite for breakfast with hot coffee.
Pin
A Bit of History
Crumble desserts have British roots as a way to stretch seasonal fruit and very little butter or sugar. Families would use whatever fruit they had and a simple topping to create comfort food from scratch. This recipe brings those old traditions into today’s kitchen with bright summer flavors.
Recipe FAQs
- → Can I use frozen fruit instead of fresh?
Frozen peaches and blueberries may be substituted; thaw and drain well to prevent excess moisture in the crumble.
- → How can I achieve a crisp topping?
Make sure the butter is fully incorporated with oats and flour, and bake until the top is golden brown for maximum crunch.
- → Is it possible to reduce the sugar?
You can reduce the granulated or brown sugar as desired, especially if the fruit is very sweet.
- → Can I prepare this crumble in advance?
Assemble and refrigerate before baking, or bake ahead and rewarm gently in the oven before serving.
- → What pairs well as a topping?
Vanilla ice cream or whipped cream add a cool, creamy contrast to the warm, bubbling fruit base.
- → How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat in the oven to restore the topping's crispness.