Simple Peach Blueberry Crumble

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.

There are so many delicious ways to enjoy summer fruit and making a crumble is one of my favourite.  It's fruity, crunchy, easy to make and you can use lots of different fruit. This crumble is made using fresh peaches and blueberries.

Why you will love this recipe

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!

It contains a moderate amount of sugar so can be served for breakfast, with a dollop of yogurt, as well as dessert, with a bit of whipped cream.

You can also make it ahead and bake later (see Recipe Notes below).

Step-by-step recipe instructions

Preheat the oven to 180 C. 

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 1.5 tablespoon of icing sugar.

2. Stir to combine.  Set aside and make the crumble topping.

The 4-ingredient crumble topping is equally uncomplicated.

3. 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.  Alternatively throw the crumble topping ingredients into a blender and blitz until thoroughly combined and clusters form.

4. Do this until the cubes of butter have disappeared and the mixture is crumbly and dotted with granola-like oaty clusters.

4. Then simply scatter the crumble topping mixture over the fruit, without pressing down, and bake for 40 minutes.

Expert tips and FAQs for making peach blueberry crumble

• I recommend using ripe but firm peaches as they will be easier to peel and chop than very soft juicy ones.
• I used salted butter in this 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.
• Scatter the crumble mixture over the fruit without pressing down.
• To make individual crumble portions divide the fruit and crumble topping mixtures between 6-8 ramekins and bake according to the instructions.
• Make ahead and bake later: You can assemble the crumble according to Instructions and refrigerate for up to a day.
• Freeze, unbaked, covered, for up to 3 months.  Bake from frozen 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, quinoa blueberry muffins or gluten free blueberry muffins.  Another fruity breakfast/dessert recipe you might like is quinoa fruit salad, which uses peaches.

Other crumble recipes you might like

• Healthy Apple Crumble with Walnuts and Ginger
• Cherry Crumble Recipe with Almonds
• Healthy Plum Crumble with Oats (Vegan)

You may also like this collection of 18 healthy, easy vegetable breakfast recipes.  Check out also this round up of 27 healthy cacao recipes for everyday.

Keep in touch

If you made this crumble recipe I'd love to know how it turned out for you. Did you make any swaps? Let me know in the comments below, thanks:)

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Simple Peach Blueberry Crumble

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.

5 from 3 votes

Print Pin Rate

Course: Breakfast, Brunch, Dessert

Cuisine: International

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6 people

Calories: 307kcal

Author: Monika Dabrowski

Ingredients

For the fruit filling

• 2.5 cups peaches, ripe but firm peeled, cubed, approx. 6-7 medium s. peaches
• 2.5 cups blueberries
• 1.5 tbsp flour
• 1.5 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

Metric - US Customary

Instructions

• 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 dish 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.

Notes

• I recommend using ripe but firm peaches as they will be easier to peel and chop than very soft juicy ones.
• I used salted butter in this 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.
• Scatter the crumble mixture over the fruit without pressing down.
• To make individual crumble portions divide the fruit and crumble topping mixtures between 6-8 ramekins and bake according to the instructions.
• Make ahead and bake later: You can assemble the crumble according to Instructions and refrigerate for up to a day.
• Freeze, unbaked, covered, for up to 3 months.  Bake from frozen in a preheated oven at gas mark 6 (200 C) until golden brown.

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 229mg | Fiber: 4g | Sugar: 26g | Vitamin A: 617IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

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