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+ servings

Peach and Blueberry Crumble

A delicious fruit crumble

Course Dessert
Cuisine American
Prep 45 minutes
Cook 50 minutes
Total 1 hour 35 minutes
Servings 4 to 6 servings
Calories 548 kcal
Author Michelle


For the Filling:

  • 2 pounds fresh peaches peeled, pitted and cut into wedges ½-inch to ¾-inch-thick
  • 1/3 cup granulated sugar
  • 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


  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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Peach and Blueberry Crumble
Amount Per Serving
Calories 548 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 45mg15%
Sodium 298mg13%
Potassium 511mg15%
Carbohydrates 94g31%
Fiber 5g21%
Sugar 65g72%
Protein 5g10%
Vitamin A 1285IU26%
Vitamin C 20mg24%
Calcium 35mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.