Blueberry Peach Crumble

Blueberry Peach Crumble
Blueberry Peach Crumble

I love fruit crumbles! They are easy to make, forgiving, and always a popular dessert. You can top them with whipped cream, ice cream, or some milk. And, you can easily warm them up the next day: they taste just as good as freshly baked.

I’ve written about crumbles, cobblers, and crisps before, and you can check out one of my earlier posts, here, to learn the difference. Because I love oats, I always make crumbles. And, because I always seem to have overripe fruits hanging around in the summer, like peaches and blueberries, this blueberry peach crumble is on repeat at our summer BBQs.

Blueberry Peach Crumble
Blueberry Peach Crumble

The thing about adding blueberries to a crumble or any pie is the beauty of the dark purple caramelized fruit that bubbles around the edge of the dish. It spells summer. Even my youngest guests love watching the fruit bubble on the sides of the baking dish!

Because the best part of any crumble is the thick oat topping, I’ve adjusted the measurements of my original recipe to make a generous topping. I hope you enjoy making it.

You can include any combinations of fruits. For example, I’ve tried peaches, blueberries, and strawberries. I’ve made apples and pears before (more apples than pears for sure, though). I’ve made strawberries and peaches only. Blackberries and raspberries would be good with the peaches as well. And, you can use nectarines instead of peaches. Go through your fridge and see what you have.

Blueberry Peach Crumble
Blueberry Peach Crumble

I’d love to hear what combinations of fruits you have used in crumbles!

Blueberry Peach Crumble Recipe


For the filling:
4 cups (about 7-9 medium) peaches, peeled and sliced
1 cup blueberries, washed
2 T lemon juice
Zest of half a lemon (optional)
1 1/2 Tablespoons cornstarch
1/4 c. granulated sugar
1/4 c. light brown sugar

For the crumble:
3/4 c. butter, softened or slightly melted (1 1/2 sticks)
1 1/2 c. all-purpose flour
1 1/2 c. oats, large flake
1 1/2 c. light brown sugar
1 1/2 tsp baking powder
3/8 tsp salt
1 1/2 tsp cinnamon


  • Preheat oven to 350 degrees
  • Oil a 9 X 13 inch pan, including the sides
  • In a large bowl, toss the filling ingredients together to coat
  • Spread into oiled pan
  • Combine crumble ingredients together until moist
  • Spread over peach filling
  • Bake for 45 minutes until filling is bubbling and browned, rotating halfway through
  • Serve with ice cream or cream or milk
  • Store in fridge and warm up before serving

Enjoy, and let me know if you make fruit crumble, crisps, or cobblers, and what your favorite fruit and topping combinations are!

Blueberry Peach Crumble
Blueberry Peach Crumble
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4 thoughts on “Blueberry Peach Crumble

    1. Thanks, Devinder! I know your husband will love it, with any combination of his favorite fruits. Enjoy xo Mary

  1. Wow! This looks so delicious I want to go out and buy a crumble right now! Blueberries and peaches are my two favorite crumble fruits, so the idea of combining the two is beyond mouth watering! Thanks for the recipes, and I hope to try making it when I am feeling particularly ambitious. . .

    1. Thank you, Rob! Kind of reminds me of the pies you guys brought for us on Martha’s Vineyard. Summer pies and crumbles are the best!

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