Blueberry Peach Crumble (Print Page)
Baked blueberries and peaches with a buttery oat crumble, golden and ready to serve warm with 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 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 unsalted butter, cold and 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 all-purpose flour, rolled oats, packed brown sugar, ground 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 remaining.
04 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface completely.
05 - Place the dish in the center 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 rest 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 -
- It uses whatever summer fruit you have languishing in the fridge or freezer, no fussy peeling required if you are lazy like me.
- The crumble topping comes together in about four minutes with your bare hands and somehow tastes like a cookie crossed with granola.
02 -
- If you rush the butter melting into the topping by using warm or softened butter, you will get a flat, greasy slab instead of a craggy, crisp crumble.
- Frozen fruit releases more liquid than fresh, so if you go the frozen route, consider adding an extra half tablespoon of cornstarch to avoid a soupy center.
03 -
- Add half a cup of chopped pecans or walnuts to the crumble topping for a nutty crunch that takes it from casual weeknight dessert to something worthy of a dinner party.
- Always check the crumble five minutes before the timer goes off because ovens vary wildly and the line between golden and burnt is surprisingly thin.