Description

A bright, textured summer dessert featuring tart blueberries and juicy peaches topped with a crunchy, buttery oat crumble. This easy-to-make treat balances sweet and tart flavors perfectly.

Ingredients

Scale

6 medium ripe peaches, peeled and sliced
2 cups fresh blueberries, rinsed and drained
3/4 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup packed brown sugar
1/2 cup unsalted butter, cold and cubed
1/2 cup chopped pecans (optional)
1/2 teaspoon salt

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
In a large bowl, combine sliced peaches, blueberries, granulated sugar, lemon juice, lemon zest, cinnamon, and cornstarch. Toss gently to coat evenly.
Spread the fruit mixture evenly into the prepared baking dish.
In a separate bowl, combine flour, oats, brown sugar, pecans, and salt. Add cold cubed butter and mix using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized clumps.
Sprinkle the topping evenly over the fruit layer without pressing down.
Bake for 45-50 minutes until the topping is golden brown and fruit juices are bubbling. Cover loosely with foil if the top browns too quickly.
Let cool for at least 15 minutes before serving to allow juices to thicken. Serve warm with ice cream or whipped cream.

Notes

Ensure butter is cold for a crispy topping. If using frozen fruit, do not thaw and add extra cornstarch. Letting the crumble cool for 15-20 minutes helps it set. Can be made gluten-free by using GF oats and flour blend.

Prep Time: 22 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 375
Sugar: 38
Sodium: 120
Fat: 18
Saturated Fat: 10
Carbohydrates: 52
Fiber: 4
Protein: 4

Keywords: blueberry peach crumble, summer dessert, fruit crumble, easy baking, seasonal recipes, gluten-free option