Description
Enjoy a rustic Peach and Blueberry Crumble, bursting with juicy fruit and a buttery, crunchy topping. A simple, comforting dessert for any occasion.
Ingredients
Scale
- Fruit Filling Essentials:
- 6 medium ripe peaches, peeled and sliced
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- Crumble Topping Goodness:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar, packed
- 1/2 cup (1 stick) cold unsalted butter, diced
- 1 teaspoon ground cinnamon
- Finishing Touches:
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- Prep Those Peaches and Blueberries:: First things first, get those peaches peeled and sliced! Honestly, this is where I usually make a bit of a mess, but it’s worth it. If you’re using frozen peaches, just make sure they’re thawed. Give the blueberries a good rinse. Toss them all together in a big bowl with the granulated sugar, lemon juice, and cornstarch. Give it a gentle stir until everything looks coated and happy. I usually let it sit for a few minutes while I get the crumble topping ready; it lets the juices start to mingle, which is just lovely for this Peach and Blueberry Crumble.
- Whip Up That Crumble Topping:: In another bowl, combine the flour, rolled oats, light brown sugar, and ground cinnamon. Give it a good whisk to make sure all the dry ingredients are mixed evenly. Now for the fun part: add the cold, diced butter. I usually use my fingertips to rub the butter into the dry ingredients until it resembles coarse crumbs. Some people use a pastry blender, but honestly, my hands work just fine. Just don’t overmix it; we want crumbles, not a dough ball. This is key for that perfect Peach and Blueberry Crumble texture!
- Assemble Your Peach and Blueberry Crumble:: Preheat your oven to 375°F (190°C). Grab an 8×8 or 9×9 inch baking dish – I love a rustic ceramic one for this. Pour the fruit mixture into the bottom of the prepared dish, spreading it out evenly. It’ll look so vibrant and inviting! Then, sprinkle that glorious crumble topping all over the fruit. Make sure to get good coverage, as this is what’s going to turn golden and crunchy. It might look like a lot of topping, but trust me, it’s going to be just right for this Peach and Blueberry Crumble.
- Bake to Golden Perfection:: Pop that dish into your preheated oven. You’ll want to bake it for about 35-45 minutes, or until the fruit filling is bubbly around the edges and the crumble topping is beautifully golden brown. The smell that fills your kitchen at this point? Unbeatable! Seriously, it’s one of my favorite kitchen smells. Keep an eye on it towards the end; I’ve definitely over-browned the top a time or two. A little golden is good, charcoal is not, haha. This ensures the Peach and Blueberry Crumble is cooked through.
- Cool, Then Dig In:: Once it’s out of the oven, the waiting game begins. It’s so tempting to dig in right away, but letting the Peach and Blueberry Crumble cool for at least 15-20 minutes helps the filling set up a bit. This means less soupy fruit and more delicious, distinct layers. Plus, it’ll be less likely to burn your tongue! I usually try to distract myself with a cup of tea during this cooling period. It’s hard, but worth it, I promise.
- Serve It Up, Your Way:: Now for the best part! Scoop out generous portions of your warm Peach and Blueberry Crumble. My absolute favorite way to serve it is with a big scoop of vanilla ice cream right on top, letting it melt into all those warm, fruity crevices. A dollop of whipped cream works wonderfully too, or even just plain. It’s comforting, it’s sweet, and it just tastes like pure happiness. Enjoy every single bite of this homemade Peach and Blueberry Crumble!