Blueberry Peach Crumble (Printable Version)
Juicy blueberries and ripe peaches baked with a buttery oat crumble, served warm with vanilla ice cream.
# 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 packed light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup cold unsalted butter, cubed
# Directions:
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, combine blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until the fruit is evenly coated. Transfer the mixture to the prepared baking dish and spread 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, fork, or your fingertips 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 on the center rack 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 cool for 10 to 15 minutes before serving. Serve warm, optionally topped with vanilla ice cream or freshly whipped cream.
# Expert Tips:
01 -
- The contrast between the jammy bubbling fruit and the crisp oat topping is the kind of thing that makes people close their eyes when they take a bite.
- It comes together in fifteen minutes with zero fancy equipment, which means you can pull it off even when your kitchen motivation is running on empty.
02 -
- If you use frozen fruit, do not thaw it beforehand because the extra liquid will turn your crumble into soup before it has a chance to bake properly.
- Under-baking is the most common mistake here, wait until you see actual bubbles coming up through the topping, not just around the edges, because that means the cornstarch has activated and the filling will set.
03 -
- The single biggest secret to a standout crumble is using truly cold butter and working quickly so your body heat does not soften it before it hits the oven.
- Dot a few thin slices of butter directly on top of the fruit before adding the crumble layer for an extra layer of richness that seeps down into every bite.