Peach season is in full swing, so here I am trying new things to make use of all of the peaches I bought. I’ve made peach cobbler before, but this recipe isn’t as doughy as a cobbler. It’s a crumble!
I’m a fan of crumbles. I like the crumble topping, the way the sugar crisps up without burning or melting, the way it mixes with a tangy fruit inside, it’s just oh so delicious. I’ve made a few of them before, like this delicious strawberry crumble, or this apple crumble treat, so why not try it with peaches? Peach crumble it is!
I don’t know that peaches alone would quite carry the recipe, though. It’d be too sweet! So, to add a bit of tang and vibrant life to the dessert, I added in some blueberries. How fortuitous is it, then, that blueberries and peaches are in season at the same time? Sure, I used frozen, but don’t tell anyone.
I love making this recipe with fresh peaches, but you can use canned peaches as well. Peach slices work best, I think, but halves would work too if you sliced them. So, if you, too, want to make a peach and blueberry crumble, here’s how to do it.
Peach and Blueberry Crumble
Equipment
- 2 10 oz. Ramekins Or a single larger dish.
- Mixing Bowls
Ingredients
For the Fruit Mixture
- 2 Peaches
- 1 Cup Blueberries
- 1 Tbsp White Sugar
- 1 Tbsp Brown Sugar
- 1 Tbsp Corn Starch
- 1 Tsp Vanilla Extract
- ¼ Tsp Cinnamon
For the Crumble Topping
- 4 Tbsp Butter
- ⅓ Cup Brown Sugar
- ½ Tsp Cinnamon
- ⅔ Cup Flour
Instructions
- Preheat your oven to 375℉. Lightly grease your ramekins with butter.
- Wash your peaches. Peel them if you prefer, but it's not necessary, then slice them into wedges.
- In a mixing bowl, mix the peaches, blueberries, brown and white sugars, corn starch, and cinnamon. Toss the fruit to coat, add the vanilla, and give a final stir.
- In another bowl, combine the flour, brown sugar, and cinnamon. This is your crumble mixture.
- Melt the butter and add it to the crumble mixture. Mix until combined into a texture like wet sand.
- Spoon your fruit mix into your baking dish or ramekins. Try to transfer the fruit without too much liquid.
- Spread your crumble topping evenly across the fruit.
- Bake for 25 minutes. When done, let cool for about 10 minutes, then enjoy!