Blueberry Peach Crumble (Printable)

Buttery oat crumble over sweet blueberries and peaches, baked until bubbling and golden.

# What You Need:

→ Fruit Filling

01 - 2 cups fresh or frozen blueberries
02 - 3 cups sliced fresh or frozen peaches, peeled
03 - 1/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon lemon juice
06 - 1/2 teaspoon vanilla extract

→ Crumble Topping

07 - 3/4 cup all-purpose flour
08 - 3/4 cup old-fashioned rolled oats
09 - 1/2 cup packed light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup cold unsalted butter, cubed

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large bowl, combine blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until all fruit is evenly coated, then spread the mixture uniformly into the prepared baking dish.
03 - In a separate mixing bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut it in 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 - Place in the center of the oven and bake for 35 to 40 minutes, until the topping is deep golden brown and the fruit juices are bubbling around the edges.
06 - Remove from the oven and let cool for 10 to 15 minutes before serving. Serve warm on its own or accompanied by vanilla ice cream or fresh whipped cream.

# Expert Advice:

01 -
  • The fruit and topping ratio tips heavily toward juicy filling, which is exactly how a crumble should behave.
  • It reheats beautifully the next morning with a spoonful of yogurt and zero judgment.
  • Most of the work happens in two bowls with your bare hands, no fancy equipment needed.
02 -
  • If your peaches are very ripe and juicy, increase the cornstarch to a full tablespoon or the center will be soup.
  • Resist opening the oven door repeatedly to check on it, because every peek drops the temperature and softens the crumble.
03 -
  • The single biggest secret is keeping your butter cold right up until it hits the oven, so cube it first and stick it back in the fridge while you prep the fruit.
  • Sprinkle a thin layer of the crumble topping directly onto the base of the dish before adding fruit for a pleasant little crust at the bottom.

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