Description

A simple, crunchy, and juicy summer dessert featuring caramelized peaches and tart blueberries topped with a buttery oat crumble. This easy-to-make treat balances sweet and tart flavors for a comforting finish.

Ingredients

Scale

4 large ripe peaches, peeled and sliced
2 cups fresh blueberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup brown sugar, packed
1/2 cup unsalted butter, cold and cubed
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Preheat oven to 375°F (190°C). Slice peaches into half-inch wedges and rinse/pat dry blueberries.
In a large bowl, combine peaches, blueberries, granulated sugar, lemon juice, cornstarch, and cinnamon. Toss gently to coat and pour into a 9×13 inch baking dish.
In a medium bowl, whisk together flour, oats, brown sugar, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles pea-sized crumbs.
Drizzle vanilla extract over the topping mixture and toss to distribute. Ensure butter remains cold.
Sprinkle topping evenly over the fruit without pressing down. Bake for 45-50 minutes until golden brown and bubbling.
Remove from oven and let cool for 15 minutes to allow juices to thicken before serving.

Notes

For gluten-free, use a 1-to-1 gluten-free flour blend and certified gluten-free oats. For dairy-free, use high-quality vegan butter. If using frozen fruit, do not thaw and add an extra teaspoon of cornstarch. Keep butter cold for a flaky topping. Serve warm with vanilla ice cream or whipped cream.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/8 of the dish
Calories: 350
Sugar: 38
Sodium: 120
Fat: 14
Saturated Fat: 8
Carbohydrates: 55
Fiber: 4
Protein: 4

Keywords: blueberry peach crumble, summer dessert, fruit crumble, easy baking, gluten-free option, vegan option, comfort food