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…
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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
Ingredients
For the Filling:
- 2 pounds (907.18 g) fresh peaches, peeled, pitted and cut into wedges ½-inch to ¾-inch-thick
- ⅓ cup (66.67 g) granulated sugar
- 1¼ teaspoons (1.25 teaspoons) cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (148 g) blueberries
For the Crumble:
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) + 1 tablespoon granulated sugar, divided
- ¼ cup (55 g) light brown sugar
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- 2 teaspoons vanilla extract
- 6 tablespoons unsalted butter, at room temperature, cut into pieces
Instructions
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Just made this and it was one of the best desserts I’ve ever had! Perfect amount of sweet, and the fresh fruit was so flavorful. The consistency of the fruit and the crumble topping were excellent, too. Will be making again for sure!
Would it be possible to do this with just blueberries and no peaches? If so how much more blueberries should I add in? Thanks!
Yes, absolutely! Same amount.
Why do you parbake the topping? It seems like 30 mins at 375 would be plenty to brown it.
this is lovely; I used frozen fruit, peaches unpeeled; love the prep for the crumble topping. My hubby is watching the oven. Thanks!
My daughter and her friend made this yesterday. (I think they added a little oatmeal to the crumble as a change…) It was SO GOOD!! We had it with vanilla ice cream. I think I could have eaten the whole pan of it. :)
Scouring the internet for a peach crumble recipe. I bought some fresh peaches earlier. Told my husband, and he said he loves peaches. I told him, “I know a song about peaches” and played him the song you referenced. Anyway, hoping to try out your recipe tonight!
Can the filling be made and frozen for later?
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!
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!!
Would it be okay to make the filling and the crumble the day before then assemble and bake the next day?
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.
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!
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 :)
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.
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.
Can you use canned peaches and if so how much should I add to this recipe?
Thanks
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.
I always sing the song! Looks delish!
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!
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 :-)
Gail, I cut the recipe in half and baked them in individual brûlée dishes.