Blueberry Peach Crumble – Warm, Buttery & Comforting

Hello, I’m Sam. Since retiring, I’ve come to appreciate meals that feel comforting without being complicated. This recipe is one of my reliable go-to dishes, easy steps, warm flavors, and nothing fussy. If you enjoy simple, everyday cooking, this one will fit right into your routine.

This Blueberry Peach Crumble is one of those recipes that feels like summer but works any time of year. The sweet peaches and tart blueberries bake together under a buttery, crisp topping that fills the kitchen with that slow, cozy aroma we all love. It’s the kind of dessert that makes you pause and breathe, it’s simple, homemade, and always reliable.

If you enjoy fruit-based desserts, you might also like my Log Lemon Meringue Tart for something a little brighter, or try the Chocolate Chip Rice Krispie Cookies for a familiar, easy treat that feels right alongside this one.

Why This Recipe Works

• Uses simple, pantry-friendly ingredients
• Combines fresh or frozen fruit (works year-round)
• Quick to assemble, no mixer needed
• Buttery, crisp topping with a soft fruit base
• Comforting flavor balance, sweet, tart, and warm
• Perfect for breakfast, dessert, or gatherings

Ingredient Breakdown

Peaches – Fresh, ripe peaches give natural sweetness and a juicy texture. If out of season, frozen peaches work well, just thaw and drain slightly.

Blueberries – Add color and tartness to balance the peaches. Frozen or fresh both bake beautifully.

Granulated sugar – Sweetens the fruit and helps create a light syrup as it bakes.

Cornstarch – Thickens the fruit filling so it’s jammy, not runny.

Lemon juice – Brightens the flavors and balances the sweetness.

All-purpose flour – The base of the crumble topping that gives it structure and crunch.

Old-fashioned oats – Add texture and make the topping hearty and crisp.

Brown sugar – Brings a caramel-like depth and warmth to the topping.

Cinnamon – Adds that cozy aroma that feels like home.

Butter – Holds everything together and makes the topping golden, rich, and crisp.

Step-by-Step Method

Start by preheating your oven to 350°F (175°C). Lightly butter an 8×8-inch baking dish or similar size.

In a medium bowl, combine sliced peaches, blueberries, sugar, cornstarch, and lemon juice. Toss gently until the fruit is evenly coated. Pour the mixture into your prepared baking dish.

In another bowl, combine flour, oats, brown sugar, and cinnamon. Mix with a fork until everything is blended.

Add cold, cubed butter to the mixture. Use your fingers or a pastry cutter to work it in until the texture looks like coarse crumbs, small bits of butter should still be visible.

Sprinkle the crumble topping evenly over the fruit. Don’t press it down; it should sit loosely on top.

Bake for 35–40 minutes, until the topping is golden brown and the fruit is bubbling around the edges.

Let it cool for about 15 minutes before serving. The filling will thicken slightly as it cools.

Serve warm with a scoop of vanilla ice cream or a spoonful of whipped cream.

Helpful Tips

• Use cold butter for a crisp crumble texture.
• Don’t skip the lemon juice, it enhances both the peach and blueberry flavors.
• If your fruit is extra juicy, add an extra teaspoon of cornstarch to avoid a runny filling.
• Make it ahead: Assemble and refrigerate the unbaked crumble up to 12 hours in advance.
• Reheat leftovers in a 300°F oven for 10 minutes to bring back the crisp topping.

Serving Suggestions

This crumble is flexible and fits any season. Serve it warm for dessert or cooled as a breakfast-style treat with yogurt.

For a cozy meal pairing, it’s lovely after my Cheesy Chicken Potato Casserole, the warm, fruity contrast balances the savory comfort of that dish.

You can also make a dessert spread with this crumble alongside the Bakery-Style Valentine’s Day Sugar Cookies or Red Velvet Truffles for a mix of textures and flavors.

And if you’re cooking for guests, add a light main dish like Lemon Pepper Chicken for a complete, balanced dinner.

Storage & Make-Ahead

Keep leftovers covered at room temperature for up to a day or refrigerated for up to four days.
To reheat, place a portion in the oven or air fryer for a few minutes to restore the crisp topping.

You can also freeze the baked crumble for up to two months. Thaw overnight in the refrigerator and warm before serving.

FAQs

Can I use canned fruit?
Yes, but drain it well, excess liquid can make the filling too soft.

Can I make this gluten-free?
Use certified gluten-free oats and a 1:1 gluten-free flour blend for the topping.

Do I have to peel the peaches?
No, peach skins soften as they bake and add flavor and color.

Can I use other fruits?
Yes. Try raspberries, blackberries, or a mix of berries for a different twist.

Conclusion

This Blueberry Peach Crumble is one of those easy, calm desserts that always feels right. The soft fruit, buttery topping, and gentle sweetness make it a favorite in every season. Whether it’s fresh peaches in summer or frozen fruit in winter, it bakes into something simple, warm, and satisfying.

No fuss, no stress, just the kind of comforting dessert you’ll want to make again and again.