Description
A delectable summer dessert that combines juicy peaches and tangy blueberries under a golden, buttery crumble topping.
Ingredients
Scale
- 2 cups fresh blueberries (or frozen, thawed and drained)
- 2 1/2 cups peeled and sliced peaches (about 5–6 ripe peaches)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup all-purpose flour (for topping)
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 6 tbsp cold butter, diced
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine blueberries, peaches, lemon juice, lemon zest, vanilla, sugar, and flour for the filling. Toss gently to coat.
- In another bowl, whisk together flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Cut in cold butter until mixture resembles large crumbs.
- Transfer fruit mixture to a 2-quart baking dish or skillet. Evenly sprinkle crumble topping over the fruit.
- Place baking dish on a sheet pan to catch any juices. Bake 40–45 minutes until topping is golden and juices are bubbly.
- Serve warm or at room temperature with ice cream or whipped cream.
Notes
For a vegan version, use plant-based butter and swap refined sugars for maple syrup or coconut sugar. For gluten-free, use certified gluten-free oats and flour.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Sugar: 35g
- Sodium: 224mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg
Keywords: blueberry peach crumble, summer dessert, fruit crumble, easy baking