Blueberry Peach Crumble (Printable Version)
Juicy blueberries and peaches baked with a golden oat crumble; serve warm with vanilla ice cream.
# What You’ll Need:
→ 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 in a uniform layer across the bottom of the prepared baking dish.
03 - In a separate bowl, combine 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 pieces of butter 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 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 with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
# Quick Tips:
01 -
- The contrast between jammy bubbling fruit and that shattering golden topping is the kind of thing that makes people close their eyes when they take a bite.
- It comes together with nothing more than a bowl and your hands, which means you can go from craving to dessert in under an hour.
02 -
- If you substitute frozen fruit, use it straight from the freezer because thawed berries will flood the dish with liquid and wash out the texture.
- The crumble topping should feel clumpy and uneven when you spread it, and a smooth even layer actually means you have overmixed it.
03 -
- The single biggest secret is keeping your butter cold right up until the moment it hits the flour, so I like to cut it into cubes and then pop it back in the fridge for ten minutes before using.
- Taste your peaches before measuring the sugar, because a truly ripe peach in late August needs barely any help, while an early season one might call for an extra tablespoon.