Blueberry Peach Crumble (Printable)
Blueberries and peaches baked under a golden oat crumble; warm, bubbling fruit with a buttery, crunchy topping.
# 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 fresh lemon juice
06 - 1/2 teaspoon pure 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 kosher salt
12 - 1/2 cup cold unsalted butter, cut into small cubes
# Directions:
01 - Preheat the oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine the blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until all the fruit is evenly coated. Transfer the mixture to the prepared baking dish and spread it into an even layer.
03 - In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
04 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface as uniformly as possible.
05 - Place the dish on the center rack of the oven and bake for 35 to 40 minutes, until the topping is deep golden brown and the fruit juices are bubbling around the edges.
06 - Remove from the oven and let the crumble cool for 10 to 15 minutes before serving. Serve warm on its own or accompanied by vanilla ice cream or freshly whipped cream.
# Expert Tips:
01 -
- The fruit filling practically makes its own caramel sauce as it bakes, so you never need extra syrup.
- It forgives almost every mistake: frozen fruit works, slightly tart berries are fine, and the topping tastes incredible even when chunky.
02 -
- If you use frozen fruit, do not thaw it first because thawed berries bleed purple liquid everywhere and turn the topping soggy.
- The crumble firms up as it cools, so do not panic if it seems runny when it first comes out of the oven.
03 -
- Cut the butter into small cubes and stick it back in the fridge for ten minutes before using so it stays cold while you work.
- Sprinkle a tiny pinch of salt over the finished crumble right before serving because it makes the fruit taste explosively sweet.