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Blueberry Peach Crumble

This Blueberry Peach Crumble is a perfect summer dessert featuring juicy peaches and tart blueberries under a buttery, crunchy oat topping. With a harmonious balance of sweet and tangy flavors, it’s easy to prepare and adaptable for gluten-free, vegan, and other dietary preferences. Serve warm with ice cream or yogurt for an irresistible treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, British-inspired
Servings 8
Calories 350 kcal

Equipment

  • Glass or ceramic baking dish (8x8 or similar)
  • Mixing bowls
  • Measuring Cups and Spoons
  • Pastry cutter or fork
  • Spatula
  • Oven thermometer (recommended)
  • Cooling rack

Ingredients
  

Fruit Base:

  • 4 ripe peaches (freestone preferred), peeled and sliced
  • 2 cups fresh or frozen blueberries (if frozen, thawed and drained)
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch or tapioca starch
  • 1 tsp vanilla extract (optional)
  • Fresh thyme or rosemary (optional, for a herbal twist)

Crumble Topping:

  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1 cup rolled oats (certified gluten-free if needed)
  • 2/3 cup brown sugar (light or dark)
  • 1/2 tsp cinnamon (optional)
  • 1/4 tsp nutmeg (optional)
  • 1/2 cup cold unsalted butter, cubed (or vegan butter/coconut oil)
  • 1/2 cup chopped nuts (pecans or almonds, optional)

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Prepare the fruit base: In a large bowl, gently toss sliced peaches and blueberries with sugar, lemon juice, cornstarch, and vanilla extract. Set aside.
  • Make the crumble topping: In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Add cold butter and cut in with a pastry cutter or fingers until mixture resembles pea-sized crumbs. Stir in nuts if using.
  • Assemble: Spread fruit mixture evenly in the baking dish. Sprinkle crumble topping evenly over fruit.
  • Bake for 35–45 minutes until topping is golden brown and fruit is bubbling.
  • Cool for 15 minutes before serving to allow juices to thicken.
  • Serve warm, optionally with vanilla ice cream, whipped cream, or Greek yogurt.

Notes

  • Use freestone peaches for easier peeling and better texture.
  • If using frozen blueberries, thaw and drain well to prevent a watery filling.
  • Adjust sugar based on fruit sweetness; reduce if using very ripe peaches.
  • For gluten-free, use certified gluten-free oats and flour blend.
  • Vegan adaptation: substitute butter with coconut oil or vegan butter.
  • Add warm spices or fresh herbs to customize flavor.
  • Leftovers keep well refrigerated for 3 days; reheat gently to maintain crispness.
  • For extra crunch, sprinkle nuts on top before baking.
Keyword blueberry dessert, blueberry peach crumble, easy dessert, fruit crumble, gluten-free crumble, oat topping, seasonal fruit dessert, summer dessert, vegan dessert