Introduction
Oh, friend, let me tell you about a dessert that just screams summer sunshine in a bowl. Remember those lazy afternoons, maybe after a trip to the farmer’s market with baskets overflowing with ripe peaches and juicy blueberries? This Blueberry Peach Crumble takes me right back there, every single time. It’s one of those recipes that feels a little bit like magic – taking simple, beautiful fruit and turning it into a warm, bubbling, cozy hug of a dessert. And the best part? It’s incredibly easy to whip up, perfect for a weeknight treat or impressing guests without breaking a sweat. Get ready to make some delicious memories!
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
Seriously, this crumble ticks all the boxes! It comes together in a flash, making it perfect for those last-minute dessert cravings. The steps are straightforward, even if you’re a baking beginner. It travels well (just pop a lid on it!) and makes a lovely edible gift. And trust me, serve this warm with a scoop of vanilla ice cream, and you’ll have smiling faces all around the table. It’s truly a crowd-pleaser!
Ingredients
Gather your goodies! Here’s what you’ll need to make this delightful crumble:
- For the filling:
- 2 cups fresh blueberries (Summer’s jewels!)
- 2 1/2 cups peeled and sliced peaches (About 5-6 medium ones. Choose ripe but firm ones!)
- 1 tablespoon fresh lemon juice (Brightens everything up!)
- 1 teaspoon lemon zest (That extra citrusy punch!)
- 1/4 teaspoon vanilla extract (Just a little warmth)
- 1/2 cup granulated sugar (Sweetens the fruit)
- 1/4 cup all-purpose flour (Helps thicken those lovely fruit juices)
- For the crumble topping:
- 1/2 cup all-purpose flour (The base of our crumble)
- 1/2 cup old-fashioned oats (Gives it that classic rustic texture – not instant!)
- 1/3 cup brown sugar (Adds moisture and a lovely caramel note)
- 1/4 cup granulated sugar (More sweetness and crispness)
- 1/2 teaspoon salt (Balances all that sweetness)
- 1 teaspoon ground cinnamon (Because peaches and cinnamon are soulmates)
- 6 tablespoons cold butter, diced (The key to that perfect crumbly texture! Make sure it’s cold!)
How to Make It
Let’s get baking! It’s easier than you think:
Step 1: Prep the Fruit. Preheat your oven to 375°F (190°C). In a large bowl, gently combine your blueberries and sliced peaches. Add the fresh lemon juice, lemon zest, vanilla extract, granulated sugar, and all-purpose flour. Stir everything together carefully until the fruit is well coated. Don’t overmix, you don’t want to mush the fruit!
Step 2: Fill the Dish. Pour the fruit mixture into an 8×8 inch or 9×9 inch baking dish. Spread it out evenly.
Step 3: Make the Crumble. In a separate medium bowl, whisk together the flour, old-fashioned oats, brown sugar, granulated sugar, salt, and ground cinnamon for the topping. Scatter the cold, diced butter over the dry ingredients. Now, work the butter into the dry mix using your fingers, a pastry blender, or even a fork, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is the magic – those little butter pieces melt as it bakes, creating the crumble!
Step 4: Assemble and Bake. Sprinkle the crumble topping evenly over the fruit layer in the baking dish. Place the dish on a baking sheet (this catches any bubbly overflow – trust me, it saves your oven floor!). Bake for 35-45 minutes, or until the topping is golden brown and the fruit filling is bubbly around the edges. You’ll see those beautiful purple and yellow juices bubbling up!
Step 5: Cool Slightly and Serve. Let the crumble cool for about 10-15 minutes before serving. This lets the filling set up just a little. Serve warm, ideally with a scoop (or two!) of your favorite vanilla ice cream or a dollop of whipped cream. Pure bliss!
Substitutions & Additions
Feel free to get creative and make this crumble your own! Here are a few ideas:
- Other Fruits: No peaches or blueberries? Try apples, pears, cherries, raspberries, or rhubarb. Mix and match your favorites!
- Add Nuts: For extra crunch, add a handful of chopped pecans, walnuts, or almonds to the crumble topping.
- Different Spices: A pinch of nutmeg, ginger, or cardamom can add wonderful warmth to the fruit or the topping.
- Gluten-Free? Swap the all-purpose flour in both the filling and topping for a good quality gluten-free all-purpose blend. Make sure your oats are certified gluten-free if needed.
- Less Sugar? You can slightly reduce the sugar in the fruit filling if your fruit is super ripe and sweet, but keep the amounts in the crumble topping the same for best texture.
Tips for Success
Here are a few little secrets to make sure your crumble turns out perfectly every time:
- Cold Butter is Key: For that perfect crumbly texture, make sure your butter for the topping is cold and cut into small cubes. Don’t let it get too soft!
- Don’t Overwork the Crumble: Mix the butter into the dry ingredients until just combined and crumbly. Overmixing can make it dense rather than light and crisp.
- Place on a Baking Sheet: Seriously, do this! As the fruit bubbles, it might overflow, and you’ll thank me later when you don’t have baked-on fruit juice on the bottom of your oven.
- Check for Doneness: You want to see the fruit juices actively bubbling around the edges and sometimes peeking through the topping. The topping should be golden brown.
- Prep Ahead: You can prepare the fruit filling and the crumble topping separately and store them in the fridge. Assemble just before baking.
How to Store It
If you happen to have any leftovers (a big IF!), here’s how to keep them fresh:
Let the crumble cool completely. Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. Store in the refrigerator for 3-4 days. You can reheat individual servings in the microwave or pop the whole dish back in the oven at 350°F (175°C) until warmed through. The topping might lose a little crispness when stored, but the flavor is still amazing!
FAQs
Got questions? I’ve got answers!
Q: Can I use frozen fruit?
A: Yes, you can! Don’t thaw the fruit first. You may need to add a little extra flour (maybe another tablespoon or two) to the filling mixture as frozen fruit releases more liquid as it bakes. The baking time might also be slightly longer.
Q: Why isn’t my crumble topping getting crispy?
A: Make sure your butter was cold and you didn’t overwork the mixture. Also, ensure your oven temperature is correct and you baked it until golden brown and bubbly. Sometimes letting it cool slightly helps the topping crisp up more.
Q: Can I make this ahead of time?
A: Yes, you can prepare the fruit filling and the crumble topping separately and store them in the fridge for up to 24 hours. Combine just before baking. Baking it fresh gives the best result!
Easy Summer Blueberry Peach Crumble Recipe
Equipment
- Baking dish 8x8 inch or 9x9 inch
- Large bowl
- Medium bowl
- pastry blender or fork or fingers For making the crumble
- Baking Sheet To place the baking dish on
- Whisk
Ingredients
For the filling
- 2 cups fresh blueberries
- 2.5 cups peeled and sliced peaches About 5-6 medium ripe but firm ones
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 0.25 teaspoon vanilla extract
- 0.5 cup granulated sugar
- 0.25 cup all-purpose flour
For the crumble topping
- 0.5 cup all-purpose flour
- 0.5 cup old-fashioned oats Not instant
- 0.333 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, diced
Instructions
- Prep the Fruit: Preheat your oven to 375°F (190°C). In a large bowl, gently combine your blueberries and sliced peaches. Add the fresh lemon juice, lemon zest, vanilla extract, granulated sugar, and all-purpose flour. Stir everything together carefully until the fruit is well coated. Don't overmix, you don't want to mush the fruit!
- Fill the Dish: Pour the fruit mixture into an 8x8 inch or 9x9 inch baking dish. Spread it out evenly.
- Make the Crumble: In a separate medium bowl, whisk together the flour, old-fashioned oats, brown sugar, granulated sugar, salt, and ground cinnamon for the topping. Scatter the cold, diced butter over the dry ingredients. Now, work the butter into the dry mix using your fingers, a pastry blender, or even a fork, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Assemble and Bake: Sprinkle the crumble topping evenly over the fruit layer in the baking dish. Place the dish on a baking sheet. Bake for 35-45 minutes, or until the topping is golden brown and the fruit filling is bubbly around the edges.
- Cool Slightly and Serve: Let the crumble cool for about 10-15 minutes before serving. This lets the filling set up just a little. Serve warm, ideally with a scoop (or two!) of your favorite vanilla ice cream or a dollop of whipped cream.
Notes
- Cold butter is key for a perfect crumbly texture. Don't overwork the topping mixture.
- Always place the baking dish on a baking sheet to catch any potential overflow.
- Check for doneness by ensuring the topping is golden brown and fruit juices are bubbling.
- You can prepare the fruit filling and crumble topping separately and store them in the fridge, assembling just before baking.
Storage:
- Let cool completely, then cover tightly and store in the refrigerator for 3-4 days.
- Reheat in the microwave or oven. The topping might lose some crispness when stored.
Substitutions & Additions:
- Other fruits like apples, pears, cherries, raspberries, or rhubarb can be used.
- Add chopped nuts (pecans, walnuts, almonds) to the topping for crunch.
- Try adding nutmeg, ginger, or cardamom.
- Use a gluten-free flour blend and certified gluten-free oats for a GF version.
- Sugar in the filling can be slightly reduced if fruit is very sweet, but keep topping sugar amounts for texture.
FAQ:
- Frozen fruit can be used without thawing; you might need to add a bit more flour to the filling and baking time might be longer.
- Ensure butter was cold, mixture wasn't overworked, and oven temp/bake time were correct if the topping isn't crispy; cooling also helps.