Blueberry Peach Crumble (Printable)
Baked blueberries and sliced peaches topped with a golden oat-and-butter crumble; best served warm with ice cream.
# What you'll need:
→ Fruit Filling
01 - 2 cups fresh blueberries
02 - 3 cups ripe peaches, peeled and sliced (about 4 medium peaches)
03 - 1/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 tablespoon fresh lemon juice
06 - 1/2 teaspoon vanilla extract
→ Crumble Topping
07 - 3/4 cup all-purpose flour
08 - 1/3 cup old-fashioned rolled oats
09 - 1/2 cup packed light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cut into small cubes
# Directions:
01 - Preheat oven to 350°F. Lightly butter a 2-quart baking dish and set aside.
02 - In a large bowl, toss together the blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Spread the mixture in an even layer across the bottom of the prepared baking dish.
03 - In a separate bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and rub it in with your fingertips or a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Evenly sprinkle the crumble topping over the fruit filling, covering the surface as uniformly as possible.
05 - Bake for 35 to 40 minutes, or until the topping is deep golden brown and the fruit filling is visibly bubbling around the edges.
06 - Allow the crumble to cool for 10 to 15 minutes before serving. Serve warm, optionally accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
# Expert Suggestions:
01 -
- The contrast between jammy bubbling fruit and that shattering golden crumble top is genuinely impossible to resist.
- It comes together with pantry staples and zero fancy technique, which means you can make it half asleep on a Sunday afternoon.
02 -
- If you use frozen fruit, do not thaw it first, because thawed fruit releases too much liquid and turns the bottom into pudding.
- Pressing the crumble topping down firmly will give you a denser cookie like crust, while keeping it loose creates a more rustic scattered look.
03 -
- Keep your butter in the refrigerator until the very moment you need it, because warm butter will make the topping spread instead of crumble.
- Letting the finished crumble rest for ten minutes before serving is the difference between a beautiful scoopable dessert and a soupy puddle on the plate.