Description
A delightful Blueberry Peach Crumble recipe that combines fresh blueberries and peaches with a sweet crumble topping, baked to perfection. This summer dessert is bursting with fruity flavors and irresistible textures.
Ingredients
For the filling:
- 2 cups blueberries
- 2 1/2 cups peeled and sliced peaches, 5-6 peaches
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, diced
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Let sit while you prepare the crumble topping.
- For the crumble topping: Combine flour, oatmeal, sugars, salt, and cinnamon. Mix in butter until crumbles form.
- Place fruit mixture in a baking dish, top with crumble mixture, and bake for 40-45 minutes until golden. Serve warm with ice cream.
Notes
- You can make individual ramekin servings.
- Crumble topping can be made in advance and refrigerated for up to 2 days.
- Baked crumble can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 35g
- Sodium: 224mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg
