Blueberry Peach Crumble

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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.

blueberry peach crumble ingredients in pan

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

Desserts

Blueberry Peach Crumble

Fresh blueberries and peaches are covered with a sweet crumble topping and baked to perfection! This dessert screams summer!

4.62 from 47 votes

Print Save Recipe Review

Prep Time 15

Cook Time 40

Total Time 55

Cuisine American

Servings 8

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

You can make the crumble in individual ramekins.

You can make the crumble topping in advance. Keep it in an airtight container in the fridge for up to 2 days.

The baked crumble will keep in the fridge for up to 3 days.

Nutrition

Calories: 286kcal, Carbohydrates: 50g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 224mg, Potassium: 170mg, Fiber: 3g, Sugar: 35g, Vitamin A: 440IU, Vitamin C: 8mg, Calcium: 23mg, Iron: 1mg

Have you tried this recipe?

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Photos by Baked Ambrosia

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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