The Peach and Blueberry Crumble Recipe is a dazzling celebration of summer’s best fruits baked into a warm, tender dessert that’s irresistibly comforting. Imagine plump, juicy peaches bursting with sweetness, mingling with vibrant blueberries, all crowned with a crispy, buttery crumble topping that cracks delightfully with every bite. This recipe is more than just a dessert; it’s a joyful experience that fills your kitchen with mouthwatering aromas and invites everyone to dig in and savor the magic of fresh, seasonal flavors combined in perfect harmony.

Ingredients You’ll Need

The image shows a close-up of a fruit crumble in a white round dish with a white marbled surface background. The top layer is a golden-brown crumbly texture with small clusters, unevenly spread and slightly browned, giving a crisp look. Below the crumble topping, hints of deep red and purple fruit filling peek through, looking juicy and thick. The edges of the dish are smooth and white, framing the warm, textured dessert inside. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Peach and Blueberry Crumble Recipe plays a vital role, contributing layers of flavor, texture, and that irresistible balance of sweet and tart that makes this dessert sing. From fresh fruits to pantry staples, these essentials come together with ease to create something truly spectacular.

2 pounds fresh peaches: Peeled, pitted, and sliced to bring juicy sweetness and vibrant color.
1/3 cup granulated sugar: Sweetens the peaches just enough without overpowering their natural flavor.
1¼ teaspoons cornstarch: Thickens the fruit juices for a luscious filling.
1 tablespoon lemon juice: Adds a bright, tangy zing that balances the sweetness perfectly.
¼ teaspoon ground cinnamon: A warm hint of spice that enhances the fruit’s natural aroma.
¼ teaspoon salt: Elevates the flavors, making each bite pop.
1 cup blueberries: Bursting with juiciness and a lovely contrast in color and texture.
1 cup all-purpose flour: The base of the crumble topping that creates delightful crispness.
¼ cup + 1 tablespoon granulated sugar (divided): Sweetens the crumble topping and adds a delicate crunch on top.
¼ cup light brown sugar: Adds depth and a subtle caramel flavor to the topping.
¼ teaspoon ground cinnamon: Infuses the crumble with comforting warmth.
¼ teaspoon salt: Balances the sweetness and enhances richness.
2 teaspoons vanilla extract: Brings luscious aroma and rounds out the topping’s flavor.
6 tablespoons unsalted butter: At room temperature, cut into pieces for that perfect buttery crumble texture.

How to Make Peach and Blueberry Crumble Recipe

Step 1: Preheat Your Oven

Begin by heating your oven to 350 degrees F. This sets the stage for perfectly baked fruit and crumble that come together beautifully.

Step 2: Prepare the Fruit Filling

Toss the fresh peach slices with sugar in a large bowl and let them rest for 30 minutes, gently tossing occasionally. This step helps the peaches to macerate, releasing their natural juices for a juicy, flavorful filling. Drain the peaches, reserving the juices, then whisk together ¼ cup of those reserved juices with cornstarch, lemon juice, cinnamon, and salt. Return the peaches to a bowl, mix them with this tangy thickening blend, fold in the sweet blueberries, and spread everything into a 2-quart baking dish. This fruit layer is going to be the heart of the Peach and Blueberry Crumble Recipe.

Step 3: Craft the Crumble Topping

While the peaches are resting, mix together flour, granulated sugar, brown sugar, cinnamon, and salt in a bowl. Add butter and vanilla extract, then use a pastry blender—your fingers work perfectly here too—to make a crumbly mixture with chunks around half an inch in diameter. Spread this mixture on a parchment-lined baking sheet and bake for 20 minutes until the crumbles are golden and firm. This pre-baking brings out that crispy texture you’ll love in the topping!

Step 4: Assemble and Bake the Crumble

Lower your oven rack and ramp the heat to 375 degrees F. Spread the par-baked crumble evenly over the fruit filling, gently tamping it down to stick. Sprinkle the extra tablespoon of granulated sugar on top to add sparkle and a slight crunch. Bake for about 30 minutes until the crumble is golden brown and the filling is bubbling happily around the edges. Let the whole thing cool for at least 15 minutes before serving so the fruit filling sets just right.

How to Serve Peach and Blueberry Crumble Recipe

The image shows a white plate with a dessert made of cooked fruit pieces in red and orange tones forming the bottom layer, mixed with a few small dark blueberries. On top of the fruit layer, there are crumbly, golden-brown pieces of slightly uneven texture scattered around. Sitting in the center is a smooth, round scoop of pale creamy vanilla ice cream, which slightly melts over the crumbly topping. The whole plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your Peach and Blueberry Crumble Recipe with a scoop of rich vanilla ice cream or a dollop of freshly whipped cream for a creamy contrast. A sprinkle of toasted almonds or a dusting of powdered sugar adds an elegant touch that will wow your guests.

Side Dishes

This crumble shines best on its own or paired with a simple cup of herbal tea or freshly brewed coffee. Some lightly sweetened Greek yogurt on the side also complements the fruity zest and adds a refreshing balance.

Creative Ways to Present

Serve your crumble in individual ramekins for a charming personal touch at dinner parties, or plate with a drizzle of homemade caramel sauce or honey. For a rustic look, dish it straight from the baking dish, inviting everyone to dig in family-style—nothing beats that cozy feeling!

Make Ahead and Storage

Storing Leftovers

Once cool, cover your crumble tightly with plastic wrap or foil and store in the fridge for up to 3 days. The flavors will deepen, making every bite even more delightful the next day.

Freezing

To enjoy this Peach and Blueberry Crumble Recipe later, freeze it unbaked in an airtight container for up to 3 months. When ready to eat, simply bake straight from the freezer, adding extra time, and you’ll have a fresh-baked feel any time you crave it.

Reheating

Warm leftover crumble in a 350-degree oven for about 15 minutes, or until heated through and the topping regains its crispness. Avoid microwaving if you want to keep that crunchy texture intact.

FAQs

Can I use frozen peaches or blueberries for this recipe?

Frozen fruits can be substituted in a pinch, but fresh peaches and blueberries give the best texture and flavor. If using frozen, thaw and drain excess juices to avoid a watery filling.

What can I substitute for cornstarch in the filling?

If you don’t have cornstarch, arrowroot powder or tapioca starch are great alternatives that will thicken the filling effectively without altering the taste.

Is it possible to make this crumble gluten-free?

Absolutely! Swap the all-purpose flour in the topping for a gluten-free flour blend, and you’ll still get a tasty, crumbly texture perfect for everyone at the table.

How can I make the crumble topping extra crunchy?

Be sure to use cold butter and don’t overwork the crumble mixture when blending. Also, pre-baking the crumble topping as described locks in that wonderful crunch you’ll love.

Can I prepare the crumble topping ahead of time?

Yes, you can prepare the crumble topping and keep it in the fridge for up to a day before baking. Let it come to room temperature slightly before baking for best results.

Final Thoughts

There’s something truly special about making a Peach and Blueberry Crumble Recipe that feels like a warm hug on a plate. It’s one of those desserts that brings people together, sparks joy, and celebrates the sweet bounty of summer in every bite. Trust me, once you try this recipe, it’s going to become a beloved staple in your kitchen too. So grab those peaches and blueberries and dive into this heartwarming treat—you won’t regret it!

Peach and Blueberry Crumble Recipe