Blueberry Peach Crumble
This blueberry peach crumble is the perfect no-fuss dessert that captures the flavor of summer! Peaches and blueberries are tossed with sugar and flour to help sweeten and thicken their juices. A combination of vanilla extract and fresh lemon juice gives this dessert an especially delectable flavor.
Hey there, and welcome back, friends.
You are in for a comforting treat!
Crumbles are always a favorite of mine when I need an easy dessert. Peaches and blueberries go so well together that I decided to use them in this crumble dessert.
Are you confused about the difference between a crumble and a crisp? A crumble is a baked fruit dessert with a streusel topping typically made with flour, sugar, butter, and oats. Crumble and crisp are often used interchangeably to denote the same streusel-topped dessert.
Juicy peaches taste so delicious covered in a streusel topping made with a base of sweet and nutty rolled oats and then baked to juicy perfection.
Enjoy this blueberry and peach crumble as-is or with a scoop or two of your favorite vanilla ice cream!
Ingredients
- blueberries
- a few peaches
- all-purpose flour
- granulated sugar & brown sugar
- vanilla extract
- lemon juice
- salt
- rolled oats
- some warm spices like ground cinnamon & ginger
- butter
How to Make Blueberry Peach Crumble
Preheat the oven and combine all the filling ingredients in a large bowl.
Gently toss the filling ingredients until the fruit is evenly coated in the flour and sugar.
Set the fruit mixture aside while you make the topping.
Mix the flour, brown sugar, salt, rolled oats, and spices in a separate smaller bowl. Add the butter.
Then, use your fingers to break it up and incorporate it into the dry ingredients. It’s ready once it looks crumbly.
Spread the fruit filling into an even layer in a large cast-iron skillet or a baking dish.
Sprinkle the crumble topping evenly over the fruit.
Bake the crumble until the topping is golden brown and the fruit juices are bubbling. Let the crumble cool for at least 10 minutes before serving and enjoying. Enjoy the crumble warm or at room temperature with ice cream if you like.
How to Store
Store this peach and blueberry crumble in an airtight container in your refrigerator for up to 5 days. Enjoy cold or reheat in the microwave, air fryer, or toaster oven until warmed through.
You can freeze leftover crumble in the freezer for up to 3 months. Unthaw at room temperature or in the oven at 350 degrees F until heated through.
Can I use frozen fruit?
Yes, you can use frozen peaches and blueberries. Make sure to thaw them first and drain any excess liquid they release before proceeding with the recipe.
Do I need to make this in a cast-iron skillet?
No, you can use any 2-quart baking dish that you like. If you choose to use a glass or ceramic baking dish instead of cast-iron, you will most likely need to increase the total baking time by 5-10 minutes.
More Crumble Recipes
- Peach Raspberry Crumble
- Blueberry Crumble with a Browned Butter Oat Topping
- Blackberry Crumble
- Strawberry Crumble
- Strawberry Raspberry Rhubarb Crumble
What do you think of this amazing peach blueberry crumble recipe? What would you serve with a bowl of this crumble? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Blueberry Peach Crumble Recipe
Blueberry Peach Crumble
This blueberry peach crumble is the perfect no-fuss dessert that captures the flavor of summer! Peaches and blueberries are tossed with sugar and flour to help sweeten and thicken their juices. A combination of vanilla extract and fresh lemon juice gives this dessert an especially delectable flavor.
Ingredients
For the fruit filling:
- 2 cups fresh blueberries
- 4 medium peaches, sliced (about 4 cups)
- 3 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
For the crumble topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon salt
- ⅔ cup rolled oats
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup (1 stick) cold butter, diced
Instructions
- Preheat the oven to 350 degrees.
- Combine all the filling ingredients in a large bowl, tossing gently until the fruit is evenly coated in the flour and sugar. Set the fruit mixture aside while you make the topping.
- Mix the flour, brown sugar, salt, rolled oats, and spices in a separate smaller bowl. Add the butter. Then, use your fingers to break it up and incorporate
it into the dry ingredients. It’s ready once it looks crumbly. - Spread the fruit filling into an even layer in a large cast-iron skillet or a 2-quart baking dish. Sprinkle the crumble topping evenly over the fruit.
- Bake the crumble for 40-45 minutes or until the topping is golden brown and the fruit juices are bubbling. Let the crumble cool for at least 10 minutes before serving and enjoying. Enjoy the crumble warm or at room temperature with ice cream if you like.
Notes
- Cover and store leftovers in the fridge for up to 5 days. Leftovers may be gently reheated in the microwave or the oven.
- If you use a ceramic or glass baking dish instead of a cast-iron skillet, your baking time may be slightly longer at 45-50 minutes.
- One small lemon will yield enough juice for the recipe.
- This recipe can easily be made dairy-free by substituting your favorite dairy-free butter.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 143mgCarbohydrates: 43gFiber: 3gSugar: 27gProtein: 3g