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    Home » Recipes » Breakfast/Brunch

    Simple Peach Blueberry Crumble

    June 28, 2019 By Monika Last Updated November 5, 2020 10 Comments

    Jump to Recipe
    Top down view of peach and blueberry crumble inside white round ceramic dish wrapped in blue-and-white stripy cloth, with crumble, spoon and yogurt in white bowl and large spoon on top of small sauce in background.

    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.

    Top down view of peach and blueberry crumble inside white round ceramic dish wrapped in blue-and-white stripy cloth, with crumble, spoon and yogurt in white bowl and large spoon on top of small sauce in background.

    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.

    Top down view of cubed peaches and blueberries with flour and spoon in white pie dish.

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

    Top down view of cubed peaches and blueberries inside white round dish with spoon to the right.

    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.

    Top down view of oats, flour, sugar and cubed butter in metal bowl.

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

    Top down view of crumble topping mixture inside metal bowl, with partial view of white casserole dish containing fruit in top left corner.

    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.

    Side view of blueberry peach crisp in large white ceramic round dish wrapped in blue-and-white stripy cloth, with large spoon on top of small saucer, crumble in white bowl with spoon and yogurt in background.

    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.

    Blueberry peach crumble with yogurt and spoon inside white bowl, with partial view of white casserole dish containing crumble, wrapped in blue-and-white stripy cloth, and large spoon on top of saucer in background.

    You might also like

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

    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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    Top down view of peach and blueberry crumble inside white round ceramic dish wrapped in blue-and-white stripy cloth, with crumble, spoon and yogurt in white bowl and large spoon on top of small sauce in background.

    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, vegetarian
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 6 servings
    Calories: 307kcal
    Author: Monika Dabrowski

    Ingredients

    For the fruit filling

    • 6-7 peaches peaches, ripe but firm peeled, cubed
    • 2 cups (280 g) blueberries
    • 1½ tablespoons all-purpose/plain flour
    • 1½ tablespoons confectioners'/icing sugar
    • 2 tablespoons lemon juice

    For the crumble topping

    • ¾ cup (70 g) oats, not instant
    • ½ cup (60 g) flour
    • 5 tablespoons light brown sugar
    • 1 stick less 1tbsp (100 g) butter (cold), cubed salted or unsalted
    • Good pinch of fine sea salt if using unsalted butter

    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.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. jacqui Bellefontaine

      July 01, 2019 at 7:53 pm

      5 stars
      I love the idea of peaches and blueberries in a crumble, I really must try this it looks delicious.

      Reply
      • Monika

        July 03, 2019 at 6:11 am

        Thanks Jacqui, it's a delicious combination!

        Reply
    2. Eb Gargano | Easy Peasy Foodie

      July 01, 2019 at 7:04 pm

      5 stars
      Oh I do love a crumble! And this one looks fab - I've cooked peach crumbles before, but never with blueberries - I need to try that! Eb x

      Reply
      • Monika

        July 03, 2019 at 6:12 am

        Thanks Eb, let me know what you think if you do make it!

        Reply
    3. maria

      June 30, 2019 at 8:30 pm

      I love the fruit to crumble ratio! it's definitely best made in a pie dish!

      Reply
      • Monika

        June 30, 2019 at 9:39 pm

        Thank you!

        Reply
    4. Donna

      June 30, 2019 at 9:13 am

      5 stars
      Nothing beats a crumble and peach and blueberry is such a great combo!

      Reply
      • Monika

        June 30, 2019 at 9:40 pm

        Glad you think so too!

        Reply
    5. Antonia @Zoale

      June 28, 2019 at 9:20 pm

      This reminds me of something my mom used to make. I love your healthy take on a perfect summer dessert. Thank you for bringing your delicious treat to the party! Happy Fiesta Friday, Monika!

      Reply
      • Monika

        June 29, 2019 at 1:09 pm

        Thank you Antonia, happy FF!

        Reply

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