Peach & Blueberry (Or Most Other Fresh Fruit) Crumb

Name: Peach & Blueberry (Or Most Other Fresh Fruit) Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds firm, ripe peaches (6 to 8 peaches); 2 teaspoons grated lemon zest; 2 tablespoons freshly squeezed lemon juice; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 1 cup fresh blueberries (1/2 pint); For the crumble:; 3/4 cup all-purpose flour; 1/2 cup oats; 1/3 cup granulated sugar; 1/4 cup light brown sugar, lightly packed; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 7 Tbsps cold unsalted butter, diced

Servings: persons

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the crumble:
3/4 cup all-purpose flour
1/2 cup oats
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
7 Tbsps cold unsalted butter, diced

1
Preheat the oven to 350 degrees F.
2
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins, custard cups or a small baking dish.
3
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 50 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
4
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds firm, ripe peaches (6 to 8 peaches), 2 teaspoons grated lemon zest, 2 tablespoons freshly squeezed lemon juice, 1/4 cup granulated sugar, and more.

Yes, Peach & Blueberry (Or Most Other Fresh Fruit) Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach & Blueberry (Or Most Other Fresh Fruit) Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions