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Blueberry Peach Crumble

Blueberry peach crumble with juicy peaches and blueberries baked under a buttery cinnamon oat topping. The filling turns bubbly while the crumble turns golden and crisp for a warm spoonable dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Fruit Filling
  • 4 cup fresh peaches
  • 2 cup fresh blueberries
  • 0.5 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 salt pinch
Crumble Topping
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter cold, cubed
Optional for serving
  • 1 vanilla ice cream
  • 0.25 fresh mint leaves

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and dish
  1. Preheat the oven to 350°F (175°C) and place an oven rack in the center position. Keep the crumble dish within reach so you can assemble right after mixing.
  2. Grease a 9-inch baking dish. Lightly coat the bottom and sides so the topping releases easily.
Make the fruit filling
  1. In a mixing bowl, combine peaches, blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt. Stir until the cornstarch is evenly distributed and no dry pockets remain.
  2. Spread the fruit mixture evenly into the prepared baking dish. Level the surface so the crumble bakes uniformly.
Make the crumble topping
  1. In a separate bowl, combine old-fashioned rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Mix until the dry ingredients are uniform in color.
  2. Add cold unsalted butter cubes and cut them into the dry mixture until coarse crumbs form. The mixture should look like uneven pebbly crumbs rather than a smooth paste.
Assemble and bake
  1. Sprinkle the crumble evenly over the fruit. Cover the entire top so every bite gets a crisp-tender topping.
  2. Bake for 40–45 minutes at 350°F (175°C) until golden brown and bubbling. Watch for bubbling around the edges, which signals the filling has thickened.
  3. Let the crumble cool for 10 minutes before serving. This brief rest helps the juices set so the topping stays crisp.
Serve
  1. Serve warm, topped with vanilla ice cream if desired. Add fresh mint leaves for a bright finish right before eating.

Notes

Pro tip: use peaches that are ripe but not overly soft, and slice them evenly so the cornstarch thickens at the same rate across the dish. Store covered in the refrigerator up to 3 days; reheat individual portions in the oven or microwave until warm and bubbling at the edges. Freezing: yes, freeze baked portions up to 2 months, then thaw overnight in the fridge and reheat. Dietary swap: for a lower-sugar option, replace the sugars with a 1:1 baking sweetener and keep the cornstarch amount the same to preserve the thick filling.