Description
Fresh peaches and blueberries bake beneath a buttery cinnamon crumble topping for an easy summer dessert everyone loves.
Ingredients
Scale
- 2 cups fresh blueberries
- 2 1/2 cups peeled and sliced peaches
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, diced
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine blueberries, peaches, lemon juice, lemon zest, vanilla extract, sugar, and flour in a large bowl.
- Mix gently until the fruit is evenly coated.
- In another bowl, whisk together flour, oats, brown sugar, granulated sugar, salt, and cinnamon.
- Cut in the cold butter until large crumbles form.
- Transfer the fruit filling to a baking dish or cast iron skillet.
- Sprinkle the crumble topping evenly over the fruit.
- Place the dish on a baking sheet and bake for 40 to 45 minutes.
- Remove from the oven once the topping turns golden and the fruit bubbles around the edges.
- Serve warm or at room temperature with vanilla ice cream if desired.
Notes
- You can make the crumble in individual ramekins.
- Prepare the crumble topping ahead and refrigerate for up to 2 days.
- Store baked crumble in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Sugar: 35
- Sodium: 224
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 3
- Protein: 3
- Cholesterol: 23