Blueberry Peach Crumble (Printable version)
Juicy blueberries and peaches baked with a golden, buttery oat crumble; best served warm with vanilla ice cream.
# What You'll Need:
→ Fruit Filling
01 - 2 cups fresh blueberries
02 - 3 cups ripe peaches, peeled and sliced (about 4 medium peaches)
03 - 1/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 tablespoon fresh lemon juice
06 - 1/2 teaspoon vanilla extract
→ Crumble Topping
07 - 3/4 cup all-purpose flour
08 - 1/3 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 (175°C). Lightly butter a 2-quart baking dish and set aside.
02 - In a large mixing bowl, combine the blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until the fruit is evenly coated, then spread the mixture uniformly into the prepared baking dish.
03 - In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and incorporate it using your fingertips or a pastry blender until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Scatter the crumble topping evenly over the fruit filling, ensuring full coverage across the surface.
05 - Bake on the center rack for 35 to 40 minutes, until the topping is deeply golden brown and the fruit filling is bubbling around the edges.
06 - Allow the crumble to rest for 10 to 15 minutes before serving. Serve warm, optionally accompanied by vanilla ice cream or freshly whipped cream.
# Expert advice:
01 -
- The fruit and topping come together in under twenty minutes, and then the oven takes over so you can actually enjoy your own gathering.
- That golden, crunchy lid breaks through into warm, saucy fruit and it tastes like summer decided to show off.
02 -
- If you swap in frozen fruit, keep it frozen when you mix it and expect about five extra minutes in the oven.
- Resist packing the crumble topping down because packed topping bakes into a dense, cakey layer instead of something that shatters pleasantly under a spoon.
03 -
- Peeling peaches is faster if you score an X on the bottom, drop them in boiling water for thirty seconds, then straight into an ice bath so the skins slip right off.
- The crumble topping can be mixed a day ahead and stored in the fridge, which means you can assemble the whole dessert in about five minutes right before dinner.