Quick Summary
Blueberry Peach Crumble-juicy blueberries and sweet peaches are covered in a buttery oat topping and baked until bubbly. This is the perfect fruit dessert for summertime.
I am a chocolate kind of gal when it comes to dessert, but if you put a fresh fruit crumble in front of me, watch out. I will grab a spoon and dig right in. There is no holding me back.
One of my favorite summer desserts is this Blueberry Peach Crumble. Plump blueberries and ripe peaches join together with a sweet crumble topping to create an outstanding dessert. I make this fruit crumble every single summer. Summer isn’t really summer without it.
This easy summer crumble is the perfect dessert for entertaining. It is easy to throw together and everyone loves it. There is nothing fancy about it, but who needs fancy? I love the simplicity and rustic feel of this dessert. A bowl of warm fruit crumble and a scoop of vanilla ice cream is dessert at it’s finest.
How to Make Blueberry Peach Crumble
- First, make sure you use the best blueberries and peaches you can find. You want the fruit to be ripe, juicy, and sweet! I love making this dessert during the summer when fruit is in season.
- For the fruit filling: combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.
- For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.
- Place the fruit mixture in a 2-quart ceramic or glass baking dish. You can also use a large cast iron skillet. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a large baking sheet (just in case any fruit bubbles over) and bake for 40 to 45 minutes, or until bubbly and the crumble topping is browned.
How to Serve and Store
We like to serve the blueberry peach crumble warm with a scoop of vanilla ice cream. It is also good with whipped cream or a dollop of yogurt!
The crumble will last in the refrigerator for up to 3 days. Store in an airtight container. Pro tip, it makes a great breakfast:)
If you want to make the crumble topping in advance, go for it! It will keep in an airtight container for up to 2 days.
More Fruit Desserts
Blueberry Peach Crumble
Ingredients
For the filling:
- 2 cups blueberries
- 2 1/2 cups peeled and sliced peaches, 5-6 peaches
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, diced
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.
- For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.
- Place the fruit mixture in a 2-quart ceramic, glass baking dish, or large cast iron skillet. Sprinkle the crumble mixture evenly over the fruit.
- Place the pan on a large baking sheet and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. We like to serve our crumble with vanilla ice cream.
Notes
Nutrition
Have you tried this recipe?
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Photos by Baked Ambrosia
This was so delicious! Thanks so much for this recipe. I’m making it for Christmas dessert this year
Glad you love the recipe!
I’ve made this several times and ohhhhh mmmyyyy…..absolutely sinful. I do leave the cinnamon out – just a personal preference for me with stone fruit and berries. It’s in the oven right now for 4th of July dinner. Yay.
This is a great recipe! I’ve made it twice now and browned my butter beforehand and placed it in the freezer to cool while I prepared the rest of the crisp. I also used coconut sugar for a nuttier flavor and used 1/4 cup in the fruit mixture and 1/4 in the topping and it tastes great and is still sweet.
how many people does this recipe feed…it’s so hard if you’re not a baker and there is no indication of how many the recipe serves..
Signed
Frustrated
6 to 8 people
This is my favourite summer dessert. It’s great to use local fruits in season. I put the peaches in boiling water for a couple of minutes then run them under cold water. This lets me just peel most of the skin off. The crumble is perfect. Thanks for the recipe, Maria. It’s a keeper!
What adjustments should i make if using frozen peaches and blueberries.
Use the same amounts.
I think it would be great to serve them in individual ramekins! Since it serves 6-8 people, would I use that many ramekins?? And how full would I fill them? I guess it may be a personal preference?
I would fill them 3/4 full so you have room for a scoop of ice cream:)
I had a recipe for this from my daughter-in-law. Unfortunately I was missing a key ingredient for the crumble. So I went to the internet for an alternate recipe. After looking at three others I settled on yours. Are we ever happy I did. Delicious.
Glad you loved it!
I think this will be delicious! Tomorrow I will bake this dessert for the first time.
I have one question: what is the weight of 6 tablespoons of butter?
It seems so much easier to weigh the COLD butter, than to try to press it in a measure spoon.
Thank you!
Most butter sticks have markings on them so you can easily measure them out but cutting the stick.
My summer favorite!
Maria, this recipe is fabulous!
We enjoyed it so much we are making it again tonight for a gathering with friends, except this time using raspberries instead of blueberries.
I made a couple of tweaks just to cut the the sweetness a little, since peaches are in season and at their peak for sugar content. For the sugar that covers the fruit I used only 1/4 cup. With the crumble topping is cut the brown sugar to 1/4 cup as well. Definitely a keeper and one I may use with cherries or apples too. Thanks for sharing!
Fantastic!
Wonderful recipe – I had some not great, mealy peaches that I wanted to use up – in this recipe they were delicious! Thank you!
Perfect!!
Currently waiting for the oat mix to brown up.. it’s been 50 minutes. Fruit smells amazing and is bubbling away. Maybe I didn’t mix the butter in enough, but it was all crumbly. Hmm.
Made in individual ramekins! Baked for 25 minutes Easy and so delicious! No ice cream needed! A keeper recipe for sure!
Fun!
This is such a great summery treat!
I am not able to eat oats however, and I made it just omitting them, but wondering if you have a suggestion for a substitution?