Summery Blueberry and Peach Crumble

Summery Blueberry and Peach Crumble


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Welcome the return of warm, sunny days by savoring a slice of this crumble made with two iconic summertime fruits. We suggest scooping a dollop of whipped cream atop this treat stuffed with ripe, juicy blueberries and peaches.

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

8-10 servings


  • 2 1/2 C. Fresh Peaches, peeled and sliced
  • 2 C. Fresh Blueberries
  • 1 2/3 Tbs. Lemon Juice
  • 1/4 tsp. Pure Vanilla Extract
  • 3/4 C. Granulated Sugar, divided
  • 3/4 C. All-Purpose Flour, divided
  • 1/2 C. Old-Fashioned Oats
  • 1/3 C. Light Brown Sugar
  • 1/2 tsp. Sea Salt
  • 1 tsp. Ground Cinnamon
  • 1/2 C. Chopped Pecans
  • 6 Tbs. Unsalted Butter, chilled and diced

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Preheat the oven to 350 degrees. In a large bowl, combine the peaches, blueberries, lemon juice, vanilla, 1/2 cup of granulated sugar, and 1/4 cup of flour, and gently toss to coat. Let the fruit mixture sit for 5-10 minutes. Meanwhile, in a large mixing bowl, whisk the remaining flour and granulated sugar together with the oats, brown sugar, salt, and cinnamon. Stir in the chopped pecans. Cut in the butter until coarse crumbs form. Pour the fruit mixture into an 8x8" baking dish. Spread the crumble mixture on top of the fruit filling in an even layer. Place the baking dish atop a large baking sheet lined with parchment paper. Bake for about 40 minutes until the topping turns golden-brown and the filling is bubbling.

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