Can I use frozen fruit for this Blueberry Peach Crumble?

Yes, frozen blueberries and peaches can be used in this recipe. Be sure to thaw and drain the fruit to prevent excess moisture from affecting the crumble's texture. You may need to bake the crumble a few extra minutes to ensure the fruit is heated through.

How do I store leftovers of Blueberry Peach Crumble?

Store any leftover crumble in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Reheat in the oven to restore the crispy topping before serving.

Can I make this crumble gluten-free?

Yes, you can easily make this Blueberry Peach Crumble gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using certified gluten-free oats. The crumble will still be delicious and crisp.

What can I substitute for butter in the crumble topping?

If you're looking for a dairy-free option, you can replace the butter with coconut oil or a plant-based butter alternative. The texture may vary slightly, but it will still create a flavorful and crisp topping.

Blueberry Peach Crumble - Easy and Delicious Summer Dessert

Description

This Blueberry Peach Crumble combines fresh, juicy peaches and blueberries under a buttery, oat-based crumble topping. It’s a delightful, easy-to-make dessert perfect for summer, offering a balance of sweet and tart flavors with a crispy topping.

Ingredients

Scale

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
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

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Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Toss gently until the fruit is evenly coated.
In another bowl, mix together flour, oats, brown sugar, granulated sugar, salt, and cinnamon.
Add cold butter to the dry mixture and work it in with your fingers until it forms large crumbs.
Place the fruit mixture in a 2-quart baking dish or large cast iron skillet. Evenly sprinkle the crumble topping over the fruit.
Place the pan on a large baking sheet and bake for 40 to 45 minutes, or until the topping is golden brown and the fruit is bubbling.
Let the crumble cool slightly before serving.

Notes

If using frozen fruit, thaw and drain it before use to prevent excess moisture.
You can prepare the crumble topping in advance and store it in the fridge for up to 2 days.
If the crumble topping isn’t golden brown after the baking time, broil for 1-2 minutes for a crispier top.
To store leftovers, keep them in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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