Blueberry Peach Crumble

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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.

5 from 1 vote

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Blueberry Peach Crumble

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Plump juicy blueberries mixed with freshly picked ripe peaches make this dessert pop.

Course: Dessert

Cuisine: American

Keyword: blueberry peach crumble

Servings: 8 people

Calories: 920kcal

Author: Jessica Robinson

Ingredients

• 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

Instructions

• 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.

Nutrition

Calories: 920kcal | Carbohydrates: 142g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 92mg | Sodium: 311mg | Potassium: 410mg | Fiber: 7g | Sugar: 72g | Vitamin A: 1250IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 4mg

Carolina Farmhouse Kitchen