Blueberry Peach Crumble (Printable View)
Blueberries and peaches baked under a buttery oat crumble; warm and best with vanilla ice cream.
# What You Need:
→ Fruit Filling
01 - 2 cups fresh or frozen blueberries
02 - 3 cups sliced fresh or frozen peaches, peeled
03 - 1/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon lemon juice
06 - 1/2 teaspoon vanilla extract
→ Crumble Topping
07 - 3/4 cup all-purpose flour
08 - 3/4 cup old-fashioned rolled oats
09 - 1/2 cup packed light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup cold unsalted butter, cubed
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large mixing bowl, toss together the blueberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Spread the mixture uniformly into the prepared baking dish.
03 - In a separate bowl, combine the all-purpose flour, rolled oats, packed brown sugar, ground cinnamon, and salt. Add the cold cubed butter and cut it in using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
04 - Sprinkle the crumble topping evenly over the fruit filling, covering the surface as uniformly as possible.
05 - Bake for 35 to 40 minutes, or until the topping is deep golden brown and the fruit juices are bubbling around the edges.
06 - Allow the crumble to cool for 10 to 15 minutes before serving. Serve warm, optionally accompanied by vanilla ice cream or freshly whipped cream.
# Expert Advice:
01 -
- The fruit filling practically makes itself, and the topping requires zero pastry skills, just willing fingers and cold butter.
- It tastes like the best parts of summer compressed into a single baking dish, even if you use frozen fruit in the dead of February.
02 -
- If you slice the crumble while it is still piping hot, the filling will run everywhere and you will lose that luscious, jammy texture, so patience really does pay off.
- Using warm or softened butter in the topping will give you a greasy paste instead of those beautiful crisp crags, so keep it cold and work fast with your fingers.
03 -
- Toss the fruit with the cornstarch right before assembling, because letting it sit too long draws out excess liquid and makes the filling watery instead of glossy.
- Freeze the cubed butter for ten minutes before cutting it in, and your topping will have even more dramatic, crisp texture than you thought possible.