Easy Peach Blueberry Crumble Recipe with Perfect Buttery Topping
A simple and comforting peach blueberry crumble with a crisp, buttery topping that balances juicy fruit filling and sweet, crunchy texture. Perfect for a quick dessert or casual brunch.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Total Time: 60-65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 medium fresh peaches, peeled and sliced (about 600g / 1.3 lbs)
- 1 cup fresh or frozen blueberries (about 150g / 5.3 oz)
- 1/3 cup granulated sugar (65g)
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup all-purpose flour (125g)
- 1/2 cup old-fashioned rolled oats (45g)
- 1/3 cup light brown sugar, packed (70g)
- 6 tablespoons unsalted butter, cold and cubed (85g)
- A pinch of salt
Instructions
- Prepare the Fruit Filling (10 minutes): In a medium bowl, combine sliced peaches, blueberries, granulated sugar, lemon juice, cornstarch, and cinnamon (if using). Toss gently until the fruit is well coated. Set aside.
- Preheat the Oven (5 minutes): Set your oven to 350°F (175°C). Position the rack in the middle.
- Make the Crumble Topping (10 minutes): In a large bowl, mix flour, rolled oats, light brown sugar, and salt. Add cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits.
- Assemble the Crumble (5 minutes): Pour the fruit filling into an 8×8 inch (20×20 cm) baking dish, spreading evenly. Sprinkle the crumble topping evenly over the fruit without pressing down.
- Bake (35-40 minutes): Bake on the middle rack until topping is golden brown and filling is bubbling and thickened.
- Cool Slightly (10 minutes): Let the crumble rest on a cooling rack before serving to allow the filling to set.
Notes
Use cold butter to ensure a crisp topping. If topping browns too fast, tent with foil halfway through baking. Adjust sugar based on peach sweetness. For gluten-free, substitute flour with almond or gluten-free blend and use certified gluten-free oats. For vegan, use coconut oil instead of butter and coconut sugar instead of brown sugar. Frozen fruit can be used but thaw and drain excess liquid to avoid soggy filling.
Nutrition
- Serving Size: 1/8 of the crumble
- Calories: 280
- Sugar: 25
- Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 3
Keywords: peach crumble, blueberry crumble, fruit crumble, easy dessert, summer dessert, baked fruit, buttery topping, quick dessert