Plump juicy blueberries mixed with freshly picked ripe peaches make this Blueberry Peach Crumble delicious. Top with vanilla ice cream for a simple dessert.
Summer has quickly passed by. Peaches this summer were beyond beautiful. They were absolutely huge, plump with sweet juices. I stocked up, probably because they were calling to me! You can usually get a bulk price if you ask the local farmer at the farmer’s market. I got a few extra, cut them up while perfectly ripe and put them in freezer bags in our freezer for later. This simple task makes my baking a quick and simple dessert that much easier. I’m certain you are going to LOVE my Blueberry Peach Crumble. It’s a mix of peaches and blueberries, with the perfect amount of lemon juice and sugar. Rolled up into a crumble crust. Perfect with vanilla ice cream or just by itself.
Blueberry Peach Crumble
- 1 1/2 cups unsalted butter softened
- 1 1/2 cups brown sugar packed
- 2 cups rolled oats
- 3 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 pints fresh blueberries
- 2 large/extra large fresh peaches sliced into small pieces
- 1/2 cup tapioca
- 2 tablespoons lemon juice
- 2/3 cup sugar
In a large bowl, combine the peaches, blueberries, lemon juice, tapioca and sugar. Set aside.
Preheat your oven to 350 degrees F. Prepare a 13x9-inch baking pan by using a pastry brush and spreading a thin layer of vegetable shortening on sides and bottom of pan.
In a mixing bowl, cream together the butter and brown sugar until smooth. Add the rolled oats, flour, salt and baking powder and stir into the creamed mixture.
Press half of the mixture into the bottom of the prepared 13x9 -inch baking pan.
Spread the blueberry and peach mixture over the crust. Crumble the remaining crust mixture over the top.
Bake for about 50-60 minutes. Or until the top is bubbly and lightly golden brown.
Let cool completely before cutting into the crumble/cobbler.