Blueberry Peach Crumble (Printable)
Blueberries and peaches topped with a buttery oat crumble, baked into a warm, comforting summer treat.
# What You 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 light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and 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 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 all-purpose flour, rolled oats, packed brown sugar, ground cinnamon, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface completely.
05 - Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the topping is deeply golden brown and the fruit juices are bubbling around the edges.
06 - Remove from the oven and let cool for 10 to 15 minutes before serving. Serve warm on its own or accompanied by a scoop of vanilla ice cream or a dollop of freshly whipped cream.
# Expert Suggestions:
01 -
- The contrast between jammy, bubbling fruit and a crunchy, buttery topping is the kind of thing that makes people close their eyes at the table.
- It comes together in fifteen minutes with zero fancy equipment, which means you can make it while your guests are already arriving and still look completely composed.
02 -
- If you use frozen fruit, do not thaw it first, because the extra moisture from thawing will turn your filling into soup before the crumble has time to bake properly.
- Cold butter is the single most important detail in the topping, since warm butter will melt into the flour and leave you with a dense, cakey layer instead of a crisp, craggy one.
03 -
- Press a handful of the crumble mixture together in your fist before scattering it to create those satisfying clumps that everyone fights over.
- Place your baking dish on a foil lined sheet pan before it goes into the oven, because bubbly fruit juice always seems to escape and cleaning burnt sugar off the oven floor is nobody's idea of a good time.