Peach Blueberry Crumble

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This peach blueberry crumble is one of my favorite ways to use fresh summer fruit. Juicy peaches, sweet blueberries, and a buttery oat topping come together in an easy dessert that's just sweet enough and perfect served warm with vanilla ice cream.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

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 9x9” 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