Blueberry Peach Crumble
A delightful dessert combining the sweetness of ripe peaches with the tartness of blueberries, topped with a crunchy crumble for a comforting treat.
Ingredients
Fruit Filling
- 4 pieces ripe peaches, peeled and sliced Use ripe but firm peaches for best flavor.
- 2 cups fresh blueberries, washed Choose plump and shiny blueberries.
- 1 cup granulated sugar Adjust according to sweetness preference.
- 1 tablespoon lemon juice To enhance flavor.
- 1 teaspoon vanilla extract Adds depth to the flavor.
Crumble Topping
- 1 cup all-purpose flour Can substitute for gluten-free flour if needed.
- 1 cup rolled oats For crunchiness.
- 1/2 cup brown sugar Gives richness to the topping.
- 1 teaspoon ground cinnamon For adding warmth.
- 1/2 cup unsalted butter, melted Helps bind the crumble.
- 1 pinch salt Balances sweetness.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine sliced peaches and blueberries. Add granulated sugar, lemon juice, and vanilla extract. Toss to coat the fruits evenly.
- Pour the mixture into a greased 9×13 inch baking dish.
Making the Crumble
- In another bowl, mix the flour, rolled oats, brown sugar, ground cinnamon, and a pinch of salt.
- Stir in the melted butter until the mixture becomes crumbly.
- Spread the crumble mixture evenly over the fruit filling in the baking dish.
Baking
- Bake in the preheated oven for 30 to 35 minutes or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
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Notes
Serve warm or at room temperature, optionally with whipped cream or ice cream. Can be stored in the refrigerator for 3 to 4 days.