Blueberry Peach Crumble (Printable version)
Juicy blueberries and ripe peaches beneath a golden, buttery crumble—best served warm with vanilla ice cream.
# List of ingredients:
→ Fruit Filling
01 - 2 cups fresh blueberries
02 - 3 cups ripe peaches, peeled and sliced (about 4 medium peaches)
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 light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cut into small cubes
# Directions:
01 - Preheat oven to 350°F. Lightly butter a 2-quart baking dish and set aside.
02 - In a large bowl, toss together the blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Spread the mixture uniformly into 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 butter pieces remaining.
04 - Evenly sprinkle the crumble topping over the fruit filling, covering the surface as uniformly as possible.
05 - Bake for 35 to 40 minutes, or until the topping is deep 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 topped with vanilla ice cream or freshly whipped cream.
# Expert Advice:
01 -
- The crumble topping comes together in about five minutes with nothing more than your fingers and a bowl, no pastry skills required.
- That contrast of jammy bubbling fruit against a shattering golden crust is the kind of thing that makes people close their eyes at the table.
02 -
- If you rub the butter too long with warm hands the topping turns greasy and flat instead of craggy and crisp.
- Frozen fruit works perfectly fine but add an extra tablespoon of cornstarch and keep the fruit frozen when assembling so it does not flood the dish.
03 -
- Assemble the whole dish earlier in the day and refrigerate it unbaked, then add about five extra minutes to the baking time when you are ready.
- Serve it in shallow bowls rather than plates because the juices will run everywhere and you will want to catch every drop.