Blueberry Peach Crumble (Printable Format)
Baked blueberries and peaches topped with a golden, oat-studded crumble; serve warm with vanilla or whipped cream.
# What You Need:
→ Fruit Filling
01 - 2 cups fresh blueberries
02 - 3 cups ripe peaches, peeled and sliced (about 4 medium)
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
# How-To Steps:
01 - Preheat the oven to 350°F. 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 in a single layer across the bottom of 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 rub it in with your fingertips or a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Scatter the crumble topping evenly over the fruit filling, covering the surface as uniformly as possible.
05 - Bake for 35 to 40 minutes, or until the topping is deeply golden brown and the fruit filling is bubbling around the edges.
06 - Allow the crumble to cool for 10 to 15 minutes before serving. Serve warm, optionally accompanied by vanilla ice cream or freshly whipped cream.
# Expert Suggestions:
01 -
- The fruit filling practically makes itself while you rub butter into the topping with your fingers, which is honestly therapeutic after a long day.
- It walks the line between rustic and impressive, so you can serve it at a dinner party or eat it standing over the sink at midnight.
02 -
- If you slice the peaches and then realize your butter is room temperature, pop the cubed butter into the freezer for ten minutes before making the topping because warm butter will make it flat and greasy.
- Frozen fruit works beautifully as a substitute but add it to the dish still frozen and give the crumble an extra five minutes in the oven.
03 -
- Taste your peaches before measuring the sugar because a perfectly ripe batch needs less sweetness than one that is slightly firm or tart.
- Resist the urge to press the crumble topping down onto the fruit because a loose, irregular layer is what creates those satisfying crispy bits.