Peach blueberry crumble is a delicious way of enjoying seasonal fruit. This simple fruit crumble recipe contains a handful of ingredients, is super easy to make and can be enjoyed for breakfast as well as healthy dessert.
This simple peach blueberry crumble takes minutes to throw together. Just combine the fruit with the flour, sugar and lemon juice, scatter the 4-ingredient crumble over the whole thing and bake for 40 minutes!
How to prep the fruit for peach blueberry crumble
I recommend using ripe but firm peaches as they will be easier to peel and chop than very soft juicy ones.
1.Peel and cube the peaches and place in your oven dish. Add the blueberries, drizzle over the lemon juice, sprinkle 2 tablespoons of flour and icing sugar (each).
2. Stir to combine. Set aside and make the crumble topping.
How to make the crumble topping
The 4-ingredient crumble topping is equally uncomplicated.
- 1. Simply combine the oats with the flour, brown sugar and butter (ensure it’s cold) and rub the mixture together using your fingertips and the palms of your hands.
2. Do this until the cubes of butter have disappeared and the mixture is crumbly and dotted with granola-like oaty clusters (See photo below).
4. Then simply scatter the crumble topping mixture over the fruit, without pressing down, and bake for 40 minutes.
Alternatively throw the crumble topping ingredients into a blender and blitz until thoroughly combined and clustery.
You could also divide the fruit and crumble topping mixtures between 6-8 ramekins and make mini peach and blueberry crumbles!
Salted or unsalted butter
I used salted butter in this blueberry peach crumble recipe but you don’t have to. If, however, you choose unsalted butter I recommend adding a good pinch of salt into the crumble topping mixture. It adds subtle savoury notes to this dish, which taste great with the fruit.
Can I make this peach and blueberry crumble ahead and bake later
Yes, you can! Simply assemble the crumble according to Instructions and refrigerate for up to a day.
You can also freeze this blueberry and peach crumble (cover it with cling film before placing in the freezer). Bake from frozen (without the cling film) in a preheated oven at gas mark 6 (200 C) until golden brown.
Can I adapt this recipe
Yes, you can! For example, you can add a handful of crushed nuts and/or seeds into the crumble topping mixture. Especially if you intend to serve it for breakfast/brunch.
You could also add a bit of cinnamon or vanilla paste (combine it with the lemon juice) into the fruit mixture.
Love blueberry bakes? Try this easy blueberry cake recipe.
Other crumble recipes you might like
Simple Peach Blueberry Crumble (Low Sugar)
For the fruit filling
- 2.5 cups peaches, ripe but firm peeled, cubed, approx. 6-7 medium s. peaches
- 2.5 cups blueberries
- 2 tbsp flour
- 2 tbsp icing sugar/powdered sugar
- 2 tbsp lemon juice
For the crumble topping
- 2/3 cup oats, not instant a little less than 1 cup
- 1/2 cup flour
- 1/3 cup light brown sugar
- 90 g butter (cold), cubed salted or unsalted
- Good pinch of fine sea salt if using unsalted butter
- Preheat the oven to 350 F/ 180 C/ gas mark 4. I used a round pie dish, 25 cm in diameter,
but you can use a square or rectangular pan that’s equivalent in size.
- Peel and cube the peaches and place inside your oven dish. Add the blueberries, drizzle over the lemon juice, sprinkle the icing sugar and flour, stir thoroughly and set aside.
- To make the crumble topping combine the crumble ingredients and rub together using your fingertips and palms of your hands until the ingredients are well combined and the mixture is crumbly with granola-like clusters. Alternatively throw the crumble topping ingredients into a blender and blitz until thoroughly combined and with a crumbly, clumpy consistency.
- Scatter the crumble topping mixture over the fruit, without pressing down, and bake for 40 minutes.
- Remove from the oven and serve hot, with a dollop of yogurt (for breakfast) or ice cream (for dessert), or simply on its own.