Simple Peach Blueberry Crumble (Low Sugar)
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.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
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.
You can assemble the crumble, refrigerate and bake the next day.