Peach and Blueberry Crumble

You know that it’s peach season when you walk into the produce section of the grocery store and almost immediately are overcome with the sweet smell of peaches wafting from their bin. I can’t resist that intoxicating aroma when I walk past them. Even if I hadn’t planned on buying any, I can’t help but snatch up at least a few when I walk by. On Monday, I shared with you a list of amazing peach recipes from around the web, and I am planning on doing my fair share of peach baking this month. Grab some peaches and get ready! I’m starting things off this week with a simple yet fabulous peach and blueberry crumble. There are a lot of fruits that go well together and peaches and blueberries are a perfect example of one of the many sweet and succulent combinations that make for fantastic baking.

Anytime I buy peaches, eat peaches, slice peaches or do anything that involves peaches, I get the song “Peaches” by The Presidents of the United States of America stuck in my head. Definitely a byproduct of being a teenager of the ’90s.

Movin’ to the country I’m gonna eat a lot of peaches…
Millions of peaches peaches for me… 

Anyone else? Anyone?

There’s nothing better during the spring, summer and fall than making something with fresh fruit, taking it out of the oven and seeing the juices bubbling up and over the topping. You know how much I love chocolate and rich desserts, but I have made a concerted effort this year to take full advantage of nature’s fresh bounty. Whether you bake the fruit into a pie, crisp, crumble, cobbler or cake, it will be warm, juicy and full of flavor. All you need is a scoop of vanilla ice cream and you have dessert perfection!

One year ago: Top 10 List: Favorite Yeast Bread Recipes
Two years ago: Peach Pie Tartlets
Three years ago: Arancini: Italian Rice Balls
Four years ago: Black Bottom Cupcakes
Five years ago: Parmesan Chicken and Rice

Peach and Blueberry Crumble

Yield: 4 to 6 servings

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour 35 minutes

Ingredients:

For the 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

For the Crumble:
1 cup all-purpose flour
¼ cup + 1 tablespoon granulated sugar, divided
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

Directions:

1. Preheat oven to 350 degrees F.

2. Make the Filling: Toss together the peach slices and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain the peaches in a colander set over a large bowl, reserving the drained juices. In a small bowl, whisk together ¼ cup of the drained peach juice, cornstarch, lemon juice, cinnamon and salt (you can discard any excess peach juice). Return the peach slices to a large bowl and toss with the juice mixture. Gently fold in the blueberries and transfer the fruit mixture to a 2-quart baking dish.

3. Make the Crumble: While the peaches are draining, you can start on the topping. In a medium bowl, whisk together the flour, ¼ cup of the granulated sugar, the brown sugar, cinnamon and salt. Add the butter and vanilla extract and use a pastry blender (or your fingers!) to work the butter into the flour and sugar mixture. Blend it together until a crumbly mass forms. Transfer the mixture to a parchment-lined baking sheet and spread out into a single layer (the chunks should be about a ½-inch in diameter, give or take). Bake until the crumbles are lightly browned and firm to the touch, about 20 minutes. Adjust the oven rack to the lowest position and increase the oven temperature to 375 degrees F.

4. Assemble & Bake: Transfer the par-baked crumbles to the top of the peach and blueberry filling, spreading it into an even layer. Break up any large pieces and lightly tamp down on the crumbles so they adhere to the filling. Sprinkle the remaining tablespoon of granulated sugar evenly over the top of the crumble. Bake until the crumble is golden brown and the fruit filling is bubbling around the edges, about 30 minutes. Allow to cool on a wire rack for at least 15 minutes before serving.

(Crumble baking technique adapted from Cook's Illustrated)

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49 Responses to “Peach and Blueberry Crumble”

  1. Ashley @ Wishes and Dishes on August 9, 2012 at 1:02 am

    I agree – gotta take advantage of those fresh fruits in the summer! Looks delicious…as do all your recipes :)

    Reply

  2. Maura @ My Healthy 'Ohana on August 9, 2012 at 1:37 am

    Wow, I’ve never heard of that technique for the crumble topping! Gotta love Cooks Illustrated :) This looks amazing, I’m going to make it for my family this weekend!

    Reply

  3. Cookin' Canuck on August 9, 2012 at 1:59 am

    My mum is not a big dessert-maker, but she does make a mean crumble. This reminds me of the tempting, bubbling crumbles that she pulls out of the oven whenever we visit.

    Reply

  4. movita beaucoup on August 9, 2012 at 5:42 am

    The other day, my mother told me she had discovered a new blog, one that she thought I’d really like, and she was über excited about it. Aaaaaaand then she showed me your blog. And I had to tell her I’ve been reading it for ages. And she was very upset.

    I’m thinking a nice peach crumble might make her feel better.

    Reply

    • Michelle on August 9th, 2012 at 5:53 pm

      Awwww, love moms!

      Reply

  5. Adria @ A Spoonful of Healthy on August 9, 2012 at 5:48 am

    This sounds delish! I’m going to give it a try. Thanks for sharing!

    Reply

  6. Carrie on August 9, 2012 at 6:34 am

    I bought peaches off of the peach truck this year (I live in WI and there’s a truck that brings us Georgia peaches every summer), and for weeks I had that song stuck in my head! Every time I saw them, used them, ate them, thought about them… I’m really glad to know it’s not just me!

    Reply

  7. megan @ whatmegansmaking on August 9, 2012 at 6:58 am

    This looks really good! I’ve been wanting to put blueberries and peaches in a muffin, but maybe I’ll do this instead – yum! :)

    Reply

  8. Katrina on August 9, 2012 at 7:08 am

    This is such a great treat. I simply love it!

    Reply

  9. Rodzilla on August 9, 2012 at 7:16 am

    Love that song.

    Reply

  10. Amberly D'Anna on August 9, 2012 at 8:16 am

    OMG this looks sooo scrumptous! :)

    Reply

  11. Averie @ Averie Cooks on August 9, 2012 at 9:11 am

    I love peaches (and blueberries) and crumbles, crisps, or anything with little nuggets of dough or crumbly pieces I can pick off the top :)

    Reply

  12. Anita at Hungry Couple on August 9, 2012 at 9:12 am

    Looks great. We’re definitely enjoying peach season with lots of peach desserts and peach cocktails around here. :)

    Reply

  13. Jennifer @ Peanut Butter and Peppers on August 9, 2012 at 9:24 am

    I just made a crisp with the combination of peaches and blueberries and the two fruit together is amazing!!! Your crisp looks mighty delish!

    Reply

  14. Erin @ Dinners, Dishes and Desserts on August 9, 2012 at 9:52 am

    So glad it isn’t only me who gets that song in their head whenever peaches are involved in any way! This crumble looks incredible with the blueberries and the ice cream on top. I would eat this for breakfast right now if I could :)

    Reply

  15. Rachel @ The Avid Appetite on August 9, 2012 at 9:59 am

    I really just love fresh fruit crumbles! This is lovely :) You’ve inspired me to get some peaches immediately!

    Reply

  16. Laura Dembowski on August 9, 2012 at 10:11 am

    I am always buying peaches. I think I bought about 20 at the store yesterday! This looks very yummy! I’m making peach blackberry pie today (my favorite) and your amazing peach crumb bars! Can’t wait.

    Reply

  17. Mi Vida en un Dulce on August 9, 2012 at 10:48 am

    Yes, you are right, nothing better that using fresh fruits. Ok, sometimes there is no more option that using freeze ones, not so bad, but when we have the opportunity to bake with fresh, we can see the difference.
    I like this recipe, it’s quick and delicious.

    Reply

  18. Pennie D on August 9, 2012 at 11:25 am

    Looks delicious. I was going to make a blueberry/raspberry galette for dessert tonight, but this just looks to good. Will have to get some peaches and make this one. Thanks for turning my mind in a different direction.

    Reply

  19. Lisa on August 9, 2012 at 12:42 pm

    “Peaches come from a can, they were put there by a man.”
    I am making this STAT!

    Reply

  20. Liz on August 9, 2012 at 1:19 pm

    I sing that EVERY time, too.

    Yay for me–I have peaches and blueberries at home, ready to be turned into this tonight!

    Reply

  21. Jill on August 9, 2012 at 4:39 pm

    If I had my little way, I’d eat peaches every day…

    Looks yummy!

    Reply

  22. Marie B on August 9, 2012 at 4:56 pm

    This is totally calling my name!!! BTW, your photos are gorgeous! I’m drooling….

    Reply

  23. Krissy on August 9, 2012 at 4:58 pm

    That looks absolutely delicious. I can’t wait to try it for myself!

    Reply

  24. Debbie on August 9, 2012 at 7:14 pm

    So far so good but check your par baked crumble at 15 minutes :-) I know better too lol. Still delicious :-)

    Reply

  25. Lisa {Sweet 2 Eat Baking} on August 9, 2012 at 8:10 pm

    Is it peach day? I’ve visited 2 other blogs today that have done peaches, hehe. I love fresh peaches so glad you’ve used those. I’m weird with peaches and won’t eat canned or anything, like yoghurt, that contains them.

    I love crumbles too. I think it’s a great british thing to like them and especially british to have apple crumble with custard. The combination between peaches and blueberries sounds so delicious. Thanks for sharing.

    Reply

  26. Nancy @ gottagetbaked on August 9, 2012 at 8:33 pm

    I love that Presidents’ song (I too was a teen in the 90s). I also loved their remake of “Video Killed the Radio Star”. This crumble looks amazing. I definitely prefer dark, decadent, chocolate treats but also enjoy all the wonderful desserts made with seasonal fruits. I must try that crumble method as well – I’ve never done it that way.

    Reply

  27. Julie on August 9, 2012 at 8:43 pm

    Yep, I read your post this morning and I’ve had “Peaches” running through my head all day! I hadn’t thought about that song in years, but it brought back some great memories of tenth grade. And I suppose I just outed my age. :)

    Recipe looks great, too!

    Reply

    • Michelle on August 9th, 2012 at 9:12 pm

      I’ll out mine with you and tell you that since the song released in February 1996, I was also in 10th grade :)

      Reply

  28. Meg @ Sweet Twist on August 9, 2012 at 9:37 pm

    I love crumbles, so easy and delicious. Great combo.

    Reply

  29. Debbie on August 9, 2012 at 9:47 pm

    Just finished dessert. This recipe was amazingly delicious and easy !!!

    Reply

    • Michelle on August 9th, 2012 at 9:54 pm

      Oh yay, I’m so glad you liked it!

      Reply

  30. Gail C Brown on August 16, 2012 at 3:07 pm

    I sure hope you can help. The Peach/Blueberry Crumble sounds divine. I have a dilema. With just my husband and I it is hard to make a dessert for two. How can I reduce the amounts of each ingredient so that I don’t waste anything?

    Reply

    • Michelle on August 18th, 2012 at 4:12 pm

      Hi Gail, I would probably cut the recipe in half. Enjoy!

      Reply

  31. Debbie on August 18, 2012 at 9:36 am

    Gail, I cut the recipe in half and baked them in individual brûlée dishes.

    Reply

  32. Debbie on August 18, 2012 at 2:45 pm

    I’m making this again today but I’m adding cherries to the fruit mixture and slivered almonds to the crumble. Can’t wait for dinner tonight :-)

    Reply

  33. Jocelyn Sweeney on August 21, 2012 at 12:31 pm

    This crumble looks divine! I just love peaches this time of year, they are so delicious. I made a peach and blackberry crisp a couple of weeks ago and it was great!

    Reply

  34. Ivy on December 17, 2012 at 10:01 am

    I always sing the song! Looks delish!

    Reply

  35. Larissa Johnson on April 12, 2013 at 12:49 pm

    Can you use canned peaches and if so how much should I add to this recipe?
    Thanks

    Reply

    • Michelle on April 12th, 2013 at 6:41 pm

      Hi Larissa, I have not used canned peaches in this recipe, so I can’t guarantee how it would turn out. If you use them, drain them and use the same amount called for above.

      Reply

  36. Cynthia on June 3, 2013 at 11:51 pm

    What about frozen fruit? I have some peaches and blueberries in the freezer that I froze myself (no more store-bought frozen fruit for me!) and I was wondering how you thought this recipe would turn out if I used those.

    Reply

    • Michelle on June 5th, 2013 at 9:21 am

      Hi Cynthia, I think that would be just fine. You might want to thaw them first so that the resulting mixture isn’t too watery.

      Reply

  37. Nayne on July 8, 2013 at 6:52 pm

    I JUST came home from the store with blueberries and wonderful peaches not knowing what the plan was for them. Now I know ! Tomorrow night my husband will be devouring this dessert ! Thanks so much :)

    Reply

  38. Zan on July 16, 2013 at 8:45 pm

    Wow! I just made this and I don’t think I’ll ever make a crumble any other way. It’s so crisp and buttery and delicious! I happened to have some blackberries in the fridge and I threw them in along with the blueberries and peaches. Yum!

    Reply

  39. Katie on July 23, 2013 at 12:42 pm

    Would it be okay to make the filling and the crumble the day before then assemble and bake the next day?

    Reply

    • Michelle on July 24th, 2013 at 8:31 am

      Hi Katie, I think the fruit would lose too much moisture and get mushy if you let it sit for an entire day. I think this is one of those recipes that would be best assembled and made at the same time. You could, however, make the crumb and refrigerate it a day before.

      Reply

  40. Jennifer on August 2, 2013 at 7:10 am

    Made this the other day and then proceeded to devour almost all of it by myself! Then my one year old stole several bites and I was a bit sad to miss out on them, ha! I will definitely be making this again soon!!

    Reply

  41. Michele on September 9, 2013 at 2:42 pm

    Can the filling be made and frozen for later?

    Reply

    • Michelle on September 9th, 2013 at 10:20 pm

      Hi Michele, I have not tried that, I’m not sure how it would work, but if you do it, I’d love to hear how it turned out!

      Reply

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