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Blueberry Peach Crumble

Blueberry peach crumble with a buttery cinnamon oat topping and bubbling fruit filling. Bakes to golden, crisp crumble over sweet peaches and juicy blueberries.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

peaches
  • 4 cup peaches peeled and sliced
fresh blueberries
  • 2 cup fresh blueberries plump
granulated sugar
  • 0.33 cup granulated sugar
brown sugar
  • 2 tbsp brown sugar
  • 0.5 cup brown sugar for crumble topping
cornstarch
  • 2 tbsp cornstarch
lemon juice
  • 1 tbsp lemon juice
vanilla extract
  • 1 tsp vanilla extract
cinnamon
  • 0.5 tsp cinnamon for fruit filling
  • 1 tsp cinnamon for crumble topping
old-fashioned oats
  • 1 cup old-fashioned oats
all-purpose flour
  • 0.75 cup all-purpose flour
salt
  • 0.25 tsp salt
cold unsalted butter
  • 0.5 cup cold unsalted butter cubed

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375°F (190°C). Set out a greased 9-inch baking dish so the fruit goes in right away.
  2. In a large bowl, combine peaches, blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Stir until the peaches look evenly coated and the mixture starts to look glossy.
  3. Transfer the fruit mixture to the prepared baking dish. Spread it into an even layer so it bakes uniformly.
Make the crumble and bake
  1. In another bowl, combine old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Mix until the dry ingredients are evenly blended.
  2. Cut in the cold unsalted butter until coarse crumbs form. Stop when you see pea-size butter bits and clumps, not a smooth paste.
  3. Sprinkle the crumble mixture evenly over the fruit. Make sure the top is fully covered so it turns golden.
  4. Bake for 40–45 minutes at 375°F (190°C) until golden brown and bubbling. Look for bubbling at the edges and a crisp, dry-looking topping.
Serve
  1. Cool for 10 minutes before serving. The filling should thicken slightly so it doesn’t run when you scoop.
  2. Serve warm if desired. Top each portion with vanilla ice cream right before eating.

Notes

For the best bubbling fruit, use fully thawed or fresh berries and coat the peaches thoroughly with the cornstarch so the juices set. Store covered in the refrigerator up to 3 days; reheat in a 350°F (175°C) oven until warm. Freezing is not recommended because the topping can soften after thawing. If you want a lighter option, swap half of the all-purpose flour in the topping for oat flour.