Blueberry Peach Crumble (Printable)
Juicy blueberries and ripe peaches topped with a buttery oat crumble, baked until bubbling and golden.
# 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 lemon juice
06 - 1/2 teaspoon vanilla extract
→ Crumble Topping
07 - 3/4 cup all-purpose flour
08 - 3/4 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 cold unsalted butter, cubed
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large bowl, toss blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Spread the mixture uniformly into 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 cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface completely.
05 - Bake for 35 to 40 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.
06 - Allow the crumble to cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream if desired.
# Expert Advice:
01 -
- The fruit filling practically makes itself, no precooking required, just toss and pour.
- That oat crumble turns deeply golden and shatters in the best way when you spoon through it.
- It works beautifully with frozen fruit, so you can summon summer in the dead of January.
02 -
- If you cut into it too soon, the filling runs everywhere and you lose that beautiful sauce. Patience is the hardest ingredient here.
- Frozen peaches release more liquid than fresh, so add an extra half tablespoon of cornstarch if you are going the frozen route.
03 -
- Keep your butter in the fridge until the very moment you need it, warm butter makes a greasy, flat topping instead of a craggy one.
- Sprinkle a thin layer of the dry crumble mixture directly onto the fruit before adding the rest on top to absorb excess juice and prevent a soggy bottom.