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This Peach Blueberry Crumble is one of my favorite ways to use summer fruit because every bite has juicy peaches, sweet blueberries, and a lighter buttery oat topping. Serve it warm with a scoop of vanilla ice cream or Greek yogurt for an easy dessert everyone will love.
Every summer I end up bringing home more fresh peaches and berries than we can eat. This crumble has become one of my favorite ways to use them because it’s incredibly simple and lets summer fruit do more of the work, and somehow feels special enough for guests while still being easy enough for a weeknight dessert.
The fruit turns out perfectly soft and jammy as it bakes, while the buttery oat topping adds just the right amount of crunch. Add a scoop of vanilla ice cream, and it’s one of those desserts everyone goes back for seconds.
Why Peach Blueberry Crumble is One of My Favorite Summer Desserts
This recipe is the perfect balance between simple and special. It takes advantage of ripe peaches and sweet blueberries without covering them up with too much sugar, and the buttery oat topping adds just enough texture to contrast the soft fruit underneath.
When peaches are perfectly ripe, I don’t think they need much more than a simple crumble topping, and that’s exactly why I come back to this recipe every summer.
A few things make this the perfect summer dessert:
- Fresh seasonal fruit. Fresh peaches and blueberries become naturally sweet as they bake, so this recipe only needs a touch of honey to bring everything together.
- A lighter, nourishing dessert. This crumble calls for classic ingredients like butter and brown sugar but is made with a little less sweetener and whole wheat pastry flour for more nutrition. A serving even has 4 grams of fiber.
- Easy enough for any day of the week. There are no special techniques or complicated ingredients, just a handful of pantry staples and fresh summer fruit.
- It’s just as good the next day. Leftovers reheat beautifully, and I even love serving a scoop with Greek yogurt for breakfast the next morning.
- Everyone can make it their own. Serve it warm with vanilla ice cream, whipped cream, or yogurt, depending on the occasion.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Peaches: Ripe peaches that still have a little firmness work best. If they’re unripe, they won’t soften as much while baking. If they’re overly ripe, the filling can become too soft. No need to peel them unless you prefer to.
- Blueberries: Fresh blueberries hold their shape best, but frozen blueberries work too. Add them straight from the freezer without thawing to keep the filling from becoming watery.
- Whole Wheat Pastry Flour: Whole wheat pastry flour gives the crumble topping a tender texture while adding a little more whole grain than all-purpose flour. If that’s what you have on hand, all-purpose flour works just as well.
Make It Your Own
- Add chopped nuts: Sprinkle ½ cup of chopped pecans or walnuts into the crumble topping for extra crunch.
- Swap the fruit: Swap some or all of the fresh blueberries for raspberries, blackberries, or cherries.
- Use a different sweetener: Maple syrup works well in place of the honey.
- Add a little spice: A pinch of nutmeg or ground ginger pairs beautifully with the fresh peaches.
- Make it gluten-free: Use certified gluten-free rolled oats and your favorite 1:1 gluten-free flour blend in place of the whole wheat pastry flour.
How to Make Peach Blueberry Crumble
If you’ve never made a fruit crumble before, you’ll be surprised how easy it it. Fresh peaches and blueberries are tossed together, topped with a simple oat crumble, and baked until golden and bubbling.
- Preheat oven to 350°F. In a large bowl, whisk together the honey, cornstarch, and lemon juice.
- Add the fresh blueberries and peaches to the bowl and toss until combined and evenly coated.
- Transfer the fruit mixture to a 9×9″ baking dish in an even layer.
- In a medium bowl, add the whole wheat pastry flour, rolled oats, brown sugar, cinnamon, and salt. Whisk until combined.
- Add the diced butter to the dry ingredients and mix well using your hands until fully combined and crumbly (should resemble wet sand).
- Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35-40 minutes until the topping is golden brown and the fruit is bubbling and tender. NOTE: If your peaches are firmer or sliced thicker, it may take closer to 40-45 minutes.
jamie’s tips
Tips for the Best Crumble
- Slice the peaches evenly. Thin, evenly sliced peaches cook at the same rate, giving you tender fruit throughout the crumble without some pieces staying firm while others become too soft.
- Use ripe but still slightly firm peaches. Fresh peaches that are too firm won’t soften enough as they bake, while overly ripe peaches can make the filling mushy. Look for peaches that give slightly when gently squeezed.
- Taste the peaches first. If your peaches are especially sweet, you can reduce the honey slightly. If they’re a little tart, adding the full amount helps balance the fruit without making the crumble overly sweet.
- Keep the butter cold. Cold butter creates the best crumble topping. As it melts in the oven, it leaves behind little pockets that bake into crisp, golden crumbles instead of a dense topping.
- Bake until the filling is bubbling. Don’t judge doneness by the topping alone. The crumble is ready when the fruit is bubbling around the edges of the baking dish, which means the cornstarch has fully thickened the juices.
- Let it cool for 10 to 15 minutes before serving. As tempting as it is to dig in right away, giving the crumble a few minutes to rest helps the fruit filling thicken so it isn’t as runny when you scoop it.
Serving Ideas
This peach and blueberry crumble is best served warm while the fruit is still bubbling and the topping is crisp. Here are a few of my favorite ways to enjoy it:
- Keep it classic: Serve warm with a scoop of vanilla ice cream as it melts into the juicy fruit.
- Finish with a little crunch: Sprinkle toasted pecans or walnuts over the top before serving.
- Enjoy the leftovers: I love reheating a scoop the next morning and serving it with Greek yogurt for an easy breakfast.
- Turn it into breakfast. Reheat the leftovers and serve with Greek yogurt for an easy summer breakfast.
Storage and Meal Prep
This crumble stores well, making it a great dessert to enjoy for a few days after baking.
Refrigerate: Let the crumble cool completely, then cover the baking dish or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Reheat: Warm individual portions in the microwave for 30 to 60 seconds, or reheat the entire baking dish in a 325°F oven until warmed through. The topping will stay crispest when reheated in the oven.
More Summer Dessert Recipes
If you’ve made and loved this Peach Blueberry Crumble or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Peach Blueberry Crumble
Ingredients
- 4 medium peaches, sliced thin
- 2 cups blueberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Crumble topping
- 1/2 cup whole wheat pastry flour
- 3/4 cup rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, diced small
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together lemon juice, honey and cornstarch. Add blueberries and peaches to the bowl and toss until combined and evenly coated.
- Transfer the fruit mixture to a 9×9” baking dish in an even layer.
- In a medium bowl, whisk together the whole wheat pastry flour, rolled oats, brown sugar, cinnamon, and salt.
- Add the diced butter to the dry ingredients and mix well using your hands until fully combined and crumbly (should resemble wet sand).
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 35-40 minutes until the topping is golden brown and fruit is bubbling and tender. If your peaches are firmer or sliced thicker, it may take closer to 40-45 minutes.
- Serve with vanilla ice cream.
Notes
- Use ripe peaches. They should be slightly firm for the best texture after baking.
- Keep the butter cold. This helps create crisp, golden crumbles.
- Let the crumble cool for 10 to 15 minutes before serving. This gives the filling time to set.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
