Blueberry Peach Crumble
This stunning summer fruit crumble has it all! Blueberry Peach Crumble is bursting with fresh blueberries and peaches and covered with an amazing buttery cinnamon and brown sugar oatmeal crumble for a tangy, sweet, and fresh dessert. A big scoop of cold creamy vanilla ice cream on top is a must!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
- 2 cups blueberries about 0.5 pound
- 3-4 ripe peaches peeled, pitted and sliced
- 2 tablespoons corn starch
- 3 tablespoons brown sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
For the Crumble Topping
- 1/2 cup flour
- 3/4 cup quick oats
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- Dash of salt
- 1/3 cup butter thinly sliced
In a large mixing bowl, combine cornstarch, brown sugar, lemon zest, and 1/2 teaspoon cinnamon. Whisk together.
Add blueberries, peaches, lemon juice, and vanilla to the mixing bowl. Toss to fully coat fruit in the starch-sugar mixture.
Transfer blueberry peach crumble filling to a 9"x9" baking dish or a deep 9-inch pie dish. Set aside.
To assemble the crumble topping, place all crumble ingredients in a mixing bowl except butter. Stir to combine.
Cut in butter with a fork or pastry cutter
until mixture forms pea-sized lumps.
Sprinkle crumble topping on top of blueberry peach filling.
Bake at 350 degrees for about 40 minutes, until filling is bubbly and crumble is browned.
Serve warm topped with ice cream.
Serving: 1serving without ice cream | Calories: 197kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 155mg | Fiber: 2g | Sugar: 21g | Vitamin A: 350IU | Vitamin C: 6.7mg | Calcium: 23mg | Iron: 0.9mg