Blueberry and Peach Crumble

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Haley D Williams



  • 2 cups blueberries
  • 5 to 6 peaches sliced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour

Crumble topping

  • 1/2 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold butter cubed


  • Preheat the oven to 350° F.
  • In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar and flour. Gently toss until fruit is well coated. Allow the fruit mixture sit while you prepare the crumble topping.
  • For the crumble topping, take a large bowl and combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your hands until its forms a coarse mixture and there are big crumbles.
  • Place the fruit mixture in a glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbling. Serve warm with vanilla ice cream.


Crisp can be baked in individual ramekins for 35 to 40 minutes.
*The crumble can be prepared ahead of time and stored in the refrigerator for up to two days. Bake when ready!