Blueberry Peach Crumble (Print Version)
Juicy blueberries and ripe peaches baked with a buttery oat crumble until golden and bubbling.
# What You'll Need:
→ Fruit Filling
01 - 2 cups fresh or frozen blueberries
02 - 3 cups sliced fresh or frozen peaches, peeled
03 - 1/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon lemon juice
06 - 1/2 teaspoon vanilla extract
→ Crumble Topping
07 - 3/4 cup all-purpose flour
08 - 3/4 cup old-fashioned rolled oats
09 - 1/2 cup packed light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cut into cubes
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large bowl, toss the blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract together until the fruit is evenly coated. Spread the mixture uniformly into the prepared baking dish.
03 - In a separate bowl, whisk together the all-purpose flour, rolled oats, packed brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface as uniformly as possible.
05 - Bake for 35 to 40 minutes, or until the topping is 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 on its own or accompanied by vanilla ice cream or freshly whipped cream.
# Expert Advice:
01 -
- The fruit does most of the work, so even on a lazy evening you can pull this together before the oven finishes preheating.
- That buttery oat topping turns golden and crunchy while the layer underneath turns into something close to jam, and the contrast is impossible to resist.
- It reheats beautifully the next morning with a spoonful of yogurt, which means you have already solved breakfast.
02 -
- If you use frozen fruit, do not thaw it first, because thawed fruit releases a flood of liquid that can make the bottom soggy and the cornstarch struggles to keep up.
- Cold butter is not optional, since warm butter melts into the flour and turns the topping into a dense paste rather than the crunchy clusters you are after.
03 -
- Peeling peaches is easiest if you score an X on the bottom, drop them in boiling water for thirty seconds, then shock them in ice water so the skins slip right off.
- Letting the crumble rest for ten to fifteen minutes after baking is the difference between a neat scoop and a soupy puddle, so be patient even though it smells incredible.