Blueberry Peach Crumble (Printable)
Blueberries and peaches baked under a golden oat crumble; warm, bubbling fruit with a buttery, crunchy topping.
# 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:
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 all 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 flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it in using your fingertips or a pastry cutter 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 allow to cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream if desired.
# Expert Tips:
01 -
- The fruit filling thickens into a glossy jammy layer without any fussy precooking or stovetop work.
- That buttery oat crumble tastes like the best granola you have ever had, except it is sitting on top of warm fruit and you get to eat it with a spoon.
02 -
- Do not skip the cornstarch, because without it the abundant peach and blueberry juices will pool into a soup at the bottom of the dish and the crumble topping will sink and get soggy.
- Your butter must be genuinely cold from the fridge when you cut it into the topping, since warm butter will simply cream into the flour and sugar instead of creating those crisp, clumpy pockets of deliciousness.
03 -
- Taste your peaches before measuring the sugar, because a perfectly ripe August peach needs barely any added sweetness while a bland off season one will leave the whole dessert tasting flat.
- When making the topping, stop mixing while there are still some larger butter clumps scattered throughout, because those irregular pieces become the most sought after crispy bits that everyone fights over.