Blueberry Peach Crumble (Printable version)
Baked blueberries and peaches topped with a buttery oat crumble, golden and ready to serve warm.
# Ingredient list:
→ 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 light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cubed
# Directions:
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 together the blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Spread the mixture evenly into 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 use your fingers or a pastry cutter to cut it in until the mixture forms coarse, pea-sized crumbs.
04 - Sprinkle the crumble topping evenly over the fruit filling in the baking dish.
05 - Bake for 35 to 40 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
06 - Allow the crumble to cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
# Expert Tips:
01 -
- The topping stays crunchy even on day two, which means you get to eat it straight from the dish for breakfast without any guilt.
- It works beautifully with frozen fruit, so you can summon the feeling of August in the middle of January.
02 -
- If you cut into the crumble while it is still boiling hot, the filling will run everywhere and look like a soup rather than a dessert, so patience truly pays off here.
- Tossing the fruit with cornstarch while it is still frozen actually helps it thicken more evenly because the starch activates gradually as the fruit heats up.
03 -
- The crumble topping can be mixed a day ahead and kept in the fridge in an airtight container, which makes this an ideal dessert for entertaining when you want to enjoy your own party.
- If your butter starts warming up while you are working it into the flour, pop the whole bowl into the freezer for five minutes and try again, because cold butter is the single most important factor in achieving that perfect crunchy lid.