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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 197kcal

Author Michelle

Ingredients

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
½ teaspoon cinnamon
1 tablespoon lemon juice
1 teaspoon vanilla

For the Crumble Topping

1⅓ cups all-purpose flour
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon cinnamon
Dash of salt
½ cup butter thinly sliced
2 large egg yolks
1 teaspoon vanilla
½ cup chopped walnuts (optional)
1 teaspoon apple cider vinegar

Instructions

Preheat oven to 375°F.
Prepare the fruit filling: In a large mixing bowl, combine cornstarch, brown sugar, lemon zest, and 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 flour, brown sugar, granulated sugar, cinnamon, and salt in a mixing bowl. Whisk to combine.
Cut in butter with a fork or pastry blender until mixture forms pea-sized lumps.
Stir in egg yolks, vanilla, and nuts, if using, with a fork until egg is mostly absorbed.
Add 1 teaspoon vinegar, and mix briefly.
Use your hands to finish mixing, squeezing until clumps form.
Sprinkle crumble topping on top of blueberry peach filling.
Bake at 375°F for about 40 minutes, until filling is bubbly and crumble is browned.
Let cool for at least 15 minutes before serving. Serve warm topped with ice cream, if desired.

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