Blueberry Peach Crumble
User Reviews
4.6
Blueberry Peach Crumble
Description
This Blueberry Peach Crumble starts with a filling mixing fresh blueberries and peeled, sliced peaches with lemon juice, lemon zest, vanilla extract, granulated sugar, and a bit of flour. The flour helps absorb excess juice and keeps the fruit mixture from becoming too watery during baking.
The crumble topping blends flour, old-fashioned oats, brown sugar, granulated sugar, salt, cinnamon, and cold diced butter, which is worked in to form uneven, coarse crumbs. When baked at 350°F, the topping becomes crisp and golden, providing a crunchy contrast to the tender and juicy fruit beneath it.
This dessert can be served warm or at room temperature, often accompanied by vanilla ice cream for added creaminess and flavor contrast. It suits family gatherings or casual meals where a fruit-based, baked dessert is desired.
The crumble topping can be prepared up to two days in advance and stored refrigerated. The baked dessert keeps well in the refrigerator for up to three days. Individual portions can also be baked in ramekins for personalized servings.
Ingredients
For the filling:
- 2 cups blueberries
- 2 1/2 cups peach 5-6 peaches, peeled and sliced
- 1 tablespoon lemon juice fresh
- 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 butter diced, cold
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
- This crumble topping can be prepared ahead and kept airtight in the refrigerator for up to two days before baking.
- The baked crumble stores well in the fridge for up to three days, making it suitable for leftovers.
- Consider making individual servings in ramekins if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 224mg | 9% |
| Potassium | 170mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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