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Peach and Blueberry Crumble Recipe

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3.8 from 38 reviews

This Peach and Blueberry Crumble is a delightful summer dessert featuring juicy fresh peaches and sweet blueberries topped with a buttery, cinnamon-spiced crumble. The fruit filling is macerated and thickened for a luscious texture, while the crumbly topping is baked separately to achieve a perfectly golden, crisp finish. Perfect for serving warm with ice cream or custard, this recipe combines fresh fruit flavors with a comforting crunchy topping.

  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings

Ingredients

Fruit Filling

  • 2 pounds fresh peaches (peeled, pitted and cut into wedges ½-inch to ¾-inch-thick)
  • 1/3 cup granulated sugar
  • 1¼ teaspoons cornstarch
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup blueberries

Crumble Topping

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 6 tablespoons unsalted butter (at room temperature, cut into pieces)
  • 1 tablespoon granulated sugar (for sprinkling on top)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the crumble topping initially.
  2. Make the Filling: In a large bowl, toss the peach slices with 1/3 cup granulated sugar and allow them to stand for 30 minutes, tossing occasionally. Drain the peaches in a colander over a bowl, reserving the juices. In a small bowl, whisk together ¼ cup reserved peach juice, cornstarch, lemon juice, cinnamon, and salt. Discard any excess juice. Return peaches to a bowl and toss with this juice mixture. Gently fold in blueberries and transfer the fruit mixture into a 2-quart baking dish.
  3. Make the Crumble Topping: While the peaches are draining, whisk together flour, ¼ cup granulated sugar, brown sugar, cinnamon, and salt in a medium bowl. Add the butter and vanilla extract. Use a pastry blender or your fingers to work the butter into the flour mixture until a crumbly mass forms.
  4. Bake the Crumble: Line a baking sheet with parchment paper and spread the crumble mixture in a single layer with clumps about ½-inch diameter. Bake at 350°F until lightly browned and firm, about 20 minutes.
  5. Increase Oven Temperature: Adjust the oven rack to the lowest position and increase oven temperature to 375 degrees F.
  6. Assemble & Bake: Transfer the par-baked crumbles on top of the fruit filling, spreading evenly and lightly tamping down so the topping adheres. Sprinkle the remaining tablespoon of granulated sugar over the top. Bake until the topping is golden brown and the filling is bubbling around the edges, about 30 minutes.
  7. Cool and Serve: Remove from oven and allow the crumble to cool on a wire rack for at least 15 minutes before serving to let the filling set slightly.

Notes

  • Peeling peaches can be made easier by blanching them briefly in boiling water, then plunging into ice water.
  • For a crunchier topping, nuts such as chopped pecans or walnuts can be added to the crumble mixture.
  • This dessert is delicious served warm with vanilla ice cream or whipped cream.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Ensure peaches are ripe but firm for best texture.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/peach-and-blueberry-crumble-recipe/