If you’re anything like me, the first sign of warm weather means you suddenly *need* a baked fruit dessert right that second. Forget fussy pie crusts! I live for the simplicity of a good crumble, and honestly, this **Blueberry Peach Crumble** is my absolute favorite thing to pull out of the oven when the weather turns nice.
Peaches and blueberries are just magical together, aren’t they? That deep, sweet tartness from the blue jewels perfectly cuts through the sunny sweetness of the peaches. Trust me when I say this is the easiest, most flavorful crumble you will ever make. We’re talking minimal chopping, maximum bubbling fruit, and a topping that gets unbelievably golden brown. It’s pure comfort food, but somehow it feels elegant enough for company.
Why This Blueberry Peach Crumble Recipe Stands Out (E-E-A-T)
Look, I’ve made enough crumbles in my life to know which ones are worth writing down, and this one is the champion. It’s not just about throwing fruit and oats together; it’s about technique, even if you’re using the shortcut method. This is the recipe you’ll keep coming back to, guaranteed.
Here’s what makes my go-to **Blueberry Peach Crumble** better than the rest:
- The Crumble Texture is King: We use just the right amount of stone-cold butter. This stops it from melting right into the fruit, giving you those glorious, crisp peaks. If you want more tips on foundational baking skills like this, check out my guide on basic baking techniques.
- Perfectly Balanced Filling: It’s sweet but not cloying. The lemon juice sneaks in there and brightens up the deep flavors of the peaches and blueberries.
- Zero Fuss Prep: Seriously, we are talking fifteen minutes max to get this thing into the oven. No chilling, no fancy folding techniques—just mixing and sprinkling.
- Always Bubbly: The cornstarch does its job well, thickening the juices so you get a lovely bed of molten fruit underneath that perfect golden topping.
Ingredients for the Perfect Blueberry Peach Crumble
When it comes to a perfect **Blueberry Peach Crumble**, honestly, the ingredient list doesn’t need to be long, but the quality and preparation of those few things matter a ton. You want contrast! You want that hot, soft fruit meeting that cold, crisp, buttery blanket on top. Don’t sweat it if you need a refresher on common kitchen adjustments; sometimes I have to look up how to make a quick binder if I’m out of something, like when I need a substitution for buttermilk—you can check out my notes on that here.
The secret weapon for that topping texture is making sure that 3/4 cup of unsalted butter is *ice cold* and cubed before you even touch it. If your kitchen is warm, pop it in the freezer for ten minutes right before you start mixing!
For the Fruit Filling of Your Blueberry Peach Crumble
For the fruit itself, I usually go for about four cups of fresh berries and four cups of peaches, but if you’re making this in January, frozen works perfectly fine! Just remember not to thaw them first. We want to mix the fruit gently with 1/2 cup of plain granulated sugar to sweeten things up, plus two tablespoons of cornstarch. That cornstarch is vital; it’s our insurance policy against a watery bottom layer. A quick teaspoon of lemon juice just wakes everything up and keeps those peaches looking bright.
Crafting the Buttery Oat Topping for Blueberry Peach Crumble
The topping is where the magic happens, and it’s all about the dry mix interacting with that cold fat. Whisk together 1 1/2 cups of flour, a full cup of rolled oats—yes, the rolled kind, not the quick-cooking ones!—3/4 cup of packed brown sugar, a half teaspoon of cinnamon, and just a pinch of salt to balance the sweetness. If you love extra crunch, you can always add some chopped nuts here, kind of like I do when making my caramel bars. The key is incorporating the cold, cubed butter until it looks like rough gravel. That rough texture is what turns into those crunchy peaks when it bakes up!
Step-by-Step Instructions for Blueberry Peach Crumble
Alright, now for the fun part! Once you see how simple this is, you’ll be making this **Blueberry Peach Crumble** every other weekend, I promise. We get everything ready, build the fruit layer, top it with our oat masterpiece, and stick it in the oven. Keep your eyes peeled for that sweet, bubbly filling—that’s how you know it’s ready! We’re aiming for perfection today, and that means following the instructions to the letter, like when I try to recreate some of my favorite no-fail recipes, such as this one.
First things first, get that oven to 375 degrees F (190 degrees C). And grab an 8×8 inch baking dish—a little light greasing on the bottom is all it needs. We want the fruit to slide right out when it’s done.
Preparing the Fruit Base for the Blueberry Peach Crumble
This is the easiest step, so go easy on the mixing! Get your blueberries and sliced peaches into a big bowl. Now add the 1/2 cup of granulated sugar, the cornstarch we talked about for thickening, and that little splash of bright lemon juice. You want to gently toss this all together. Don’t mash the fruit; we still want distinct berries and peach slices when we eat it. Once everything looks lightly coated, pour that gorgeous fruit straight into your prepared baking dish. Spread it out so it’s even across the bottom.
Assembling the Crumble Topping for Your Blueberry Peach Crumble
Time to focus on the crunchy top layer! In a separate bowl, you’ll whisk together all the dry topping bits: the flour, the oats, the brown sugar, cinnamon, and salt. Now, bring in those cubes of *cold* butter. This is critical! You need to cut that butter into the dry ingredients. If you have a pastry blender, use it! If not, just dig in with your fingertips and pinch the butter into the flour mixture until you have coarse, uneven crumbs. You’re looking for textures ranging from sand to pea-sized chunks. If you’re looking for inspiration on other crumbly toppings, I’ve played around with some fun ideas for chocolate crumb bars, too.
Once the topping looks rustic and perfect, sprinkle it evenly across the top of the fruit in the dish. Don’t press it down; let it stay loose so it can get crisp!
Baking and Resting the Blueberry Peach Crumble
Into the oven she goes! Bake this beautiful **Blueberry Peach Crumble** for about 40 to 45 minutes. The visual cues are everything here: you want the topping to be beautiful and golden brown, and you absolutely need to see the fruit juices bubbling up around the edges. That bubbling means the cornstarch has activated and done its job thickening the sauce. When it comes out, you must, must, *must* let it rest for at least 15 minutes. If you cut into it right away, the filling will run everywhere. Patience is key for that perfect texture!
Tips for the Best Blueberry Peach Crumble Texture
Getting that perfect contrast—crisp top and bubbly, thick base—is what separates an okay crumble from an amazing one. The biggest pitfall people run into is the dreaded soggy bottom, usually caused by too much moisture or cutting it too soon.
First off, if you are using frozen fruit, don’t sweat it, but you need to account for the extra water content. That means you might need to add an extra 5 to 10 minutes to the baking time until you see those deep bubbles. You can check out some other timesavers and baking adjustments in my guide on recipe tweaking.
To keep the topping crisp, make sure you scatter it loosely; don’t press it down when sprinkling it over the fruit. That loose structure is what allows the heat to circulate and toast those oats! And always, always let it cool for that full 15 minutes before you even think about spooning it out. That resting time is non-negotiable for a thick, scoopable layer of fruit!
Variations on the Classic Blueberry Peach Crumble
Part of the fun with a great base like this **Blueberry Peach Crumble** is knowing you can switch things up depending on what you have in the pantry or what fruit is looking best at the market. It’s super adaptable!
If you want to lean into the spice notes, try swapping out the cinnamon for a half teaspoon of cardamom. Wow, that adds a totally unexpected floral warmth that goes unbelievably well with the peaches. If you want texture instead of oats, try subbing out half of the flour/oat mix for chopped pecans or walnuts. Or hey, if you’re getting tired of peaches, this works just as brilliantly with just blackberries or perhaps cherries!
When I get ambitious, I sometimes use this base to create something totally different, like the crust on my apple crisp cheesecake. But honestly, even small tweaks make it feel brand new!
Serving Suggestions for Your Blueberry Peach Crumble
When this **Blueberry Peach Crumble** comes out of the oven, you have to serve it warm—that’s just the law of fruit desserts! The absolute classic, and truly my favorite way, is a generous scoop of really good vanilla bean ice cream. Watch it melt right down into those bubbly fruit pockets; it’s incredible.
If you’re feeling fancy—maybe this is for a weekend breakfast treat—try a dollop of freshly whipped cream spiked with a little vanilla or maybe even a touch of maple syrup. Thinking outside the box? A drizzle of homemade creme anglaise really elevates this humble dessert, though I’ve got a simpler white frosting recipe on the blog if you’re looking for quick sweetness!
Storage and Reheating Instructions for Blueberry Peach Crumble
Don’t worry if you have leftovers, because this **Blueberry Peach Crumble** tastes amazing the next day too! Once it’s completely cooled down, just cover the dish tightly with plastic wrap or foil. You can keep it covered on the counter at room temperature for about a day, but if you’ve got leftovers hanging around longer, pop it in the fridge.
When you’re ready for round two, skip the microwave if you can! The microwave will absolutely turn that gorgeous oat topping soft and sad. Instead, cover the dish loosely with foil and warm it up in a 350-degree oven for about 10 to 15 minutes. That little blast of dry heat brings back the crunch almost perfectly. It’s worth the five extra minutes, trust me!
Frequently Asked Questions About Blueberry Peach Crumble
Folks always have questions when they’re trying out a new favorite recipe, and that’s totally fine! I’m happy to clear up anything about my tried-and-true **Blueberry Peach Crumble**. We want success here, not kitchen stress!
These are the little things I either got asked all the time when I brought this to potlucks, or that took me a few batches to figure out myself:
Can I substitute other fruit in this Blueberry Peach Crumble?
Yes, absolutely! The beauty of this recipe is its flexibility. Because we use cornstarch, it handles slightly wetter fruit well. If you use something like pure apples or pears, you might want to slightly decrease the cornstarch, since they release less juice than peaches or berries. If you want great texture advice for swaps, I’ve got some great tips tucked away in my piece on caramel crumb bars that apply here too.
How do I keep the topping on my Blueberry Peach Crumble from burning?
This is a super common worry, especially since the fruit underneath takes a bit longer to get bubbly than the topping bakes. If you notice around the 30-minute mark that things are getting too dark on top but the fruit still looks pale, just grab a piece of aluminum foil. Gently tent the baking dish with the foil—don’t press it down into the crumble, just lay it over the top like a little roof. This shields the sugar from direct heat while letting the oven finish cooking the interior. It works like a charm every time!
Is this really a crumble, or is it more like a crisp?
That’s a great question! In my book, the difference comes down to what grain you focus on. If the topping is mostly flour, butter, and sugar, it’s a crumble—it’s smooth and dense. If you pack it high with oats (like we do here!) and maybe add some nuts, it leans towards a crisp. Since we use a full cup of rolled oats, mine is technically on the *crisp* side of the crumble spectrum, but honestly, call it whatever you want as long as you eat it warm!
Can I make the topping ahead of time?
You sure can! This is a huge time-saver if you’re prepping for a big dinner. Once you have the topping mixed, just store it in an airtight container in the fridge for up to two days. When you are ready to bake, you will need to assemble the fruit base, and then sprinkle that cold topping right over it. Since the topping will be cold coming out of the fridge, you might need to add about 5 minutes onto the full baking time.
Estimated Nutritional Data for Blueberry Peach Crumble
Okay, so let’s talk about the nutrition side of things. Because this **Blueberry Peach Crumble** is loaded with fruit and a buttery topping, it’s definitely a treat, not an everyday snack! You know I always preach balance—eat your veggies, use moderation, and then load up on delicious things like this. I pulled these numbers from a standard calculator based on the recipe yield, so take them as a general guide, not a certified medical breakdown.
Based on making 6 generous batches, here is what you are looking at per serving:
- Calories: About 400 calories, which is pretty standard for a rich fruit dessert.
- Fat Content: You’ll get around 18g of fat total, with about 11g of that being the delicious saturated fat coming mainly from that cold butter in the topping. It needs that fat to taste *that* good!
- Sugar Alert: This is where the fruit and the brown sugar meet up! Expect roughly 45g of sugar per serving. That’s why we always serve it with something tart, like plain yogurt, or just let the fruit’s natural sweetness shine.
- Carbs and Protein: You’re looking at about 60g of carbohydrates, which includes substantial fiber (around 5g—thank you, oats and fruit!). The protein is modest, sitting around 5g.
Remember, this is just a friendly estimate for this whole **Blueberry Peach Crumble** recipe divided by six. Serve it with a little bit of whipped cream, and you’re definitely leaning toward dessert territory, but who cares when it tastes this good on a cool evening?
Share Your Blueberry Peach Crumble Creations
Now that you’ve got the secrets to the most perfectly textured, bubbly **Blueberry Peach Crumble**, you have to let me know how it turned out! The best part of sharing these recipes online is getting to see all your gorgeous, golden-brown bakes pop up in the comments.
Seriously, don’t be shy! Leave a star rating right below this post so I know you tried it, and tell me if you added any fun spices or swapped out any fruit. Did you go classic with vanilla ice cream, or did you get creative?
If you managed to snap a picture of your masterpiece—especially if you got that perfect scoop showing the bubbly fruit underneath the crisp topping—I’d love to see it! Tag me on social media or feel free to shoot me a message through my contact page. Happy baking, folks!
Print
Blueberry Peach Crumble
- Total Time: 60 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple baked dessert featuring sweet peaches and blueberries topped with a buttery oat crumble.
Ingredients
- 4 cups fresh or frozen blueberries
- 4 cups fresh or frozen peach slices
- 1/2 cup granulated sugar (for fruit)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 3/4 cup packed brown sugar (for topping)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the blueberries, peaches, 1/2 cup granulated sugar, cornstarch, and lemon juice. Mix gently.
- Pour the fruit mixture into the prepared baking dish.
- In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt for the topping.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbly.
- Let the crumble cool for at least 15 minutes before serving.
Notes
- If using frozen fruit, do not thaw before mixing. You may need to add 5-10 minutes to the baking time.
- Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 45mg
Keywords: blueberry, peach, crumble, crisp, baked fruit, oat topping, dessert