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Blueberry Peach Crumble

Plump juicy blueberries mixed with freshly picked ripe peaches make this dessert pop.
Course Dessert
Cuisine American
Keyword blueberry peach crumble
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Calories 920kcal
Author Jessica Robinson


  • 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.


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