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.
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.
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.