Blueberry Peach Crumble – best easy summer dessert recipe

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This easy peach crumble with blueberries is the perfect baked summer dessert using fresh peaches baked with fresh or frozen blueberries then topped with crisp crumble topping flavored with cinnamon and lemon zest. Serve this homemade peach crumble warm with vanilla ice cream, whipped cream, or yogurt.

This peach crumble with blueberries is the perfect easy summer dessert. Underneath the buttery lemon streusel is a juicy filling made with fragrant white peaches and fresh blueberries.

Serve the peach crumble slightly warm with a scoop of vanilla ice cream, whipped cream, or a spoonful of Greek yogurt.

We love White Peaches for Desserts

White peaches have a particularly fragrant, floral flavor and are often slightly more delicate than regular yellow peaches. Their sweetness pairs beautifully with fresh blueberries and the bright flavor of lemon. The thing is, if you buy a bag of peaches, they ALWAYS get ripe at the exact same time. This crumble is the perfect dessert for these occasions, when you need to use up lots of white peaches. Of yourse you can use regular peaches as well.

The Secret to Extra-Crispy Crumble Topping

Try not to pile all the crumble topping too thickly over the fruit. The steam and fruit juices rising from the filling can make the bottom of a very thick layer of streusel soft instead of crisp.

I therefore scatter only part of the crumble topping loosely over the fruit. I bake the remaining streusel separately on a small parchment-lined baking sheet or in a separate baking dish.

The separately baked streusel is sprinkled over the finished crumble just before serving. This gives you a juicy fruit filling, buttery baked topping, and an extra layer of crunch.

What Kind of Peaches Are Best for Peach Crumble?

Use firm but ripe white peaches. They should smell fragrant and give slightly when gently pressed, but they should not be extremely soft.

Do I Have to Peel Peaches?

Overripe peaches release much more liquid and tend to break down quickly during baking.

No, peeling the peaches is optional. I usually do not mind the skins in a rustic fruit crumble.

To peel the peaches, lightly score a small X on the bottom of each peach. Place them in boiling water for about 30 seconds and then immediately transfer them to a bowl of very cold water.The skins should now peel off easily.

Why Add Flour and Pudding Powder to the Filling?

Using only flour can sometimes make the filling look slightly cloudy or taste a little dull. Vanilla pudding powder creates a smoother consistency while adding a subtle vanilla flavor.

In North America, vanilla pudding powder is usually sold as vanilla custard powder or cook-and-serve vanilla pudding mix. Use a powder that contains cornstarch and is intended to be cooked. Do not use prepared pudding. You can also use cornstarch or use more flour instead and add some vanilla paste to the filling.

Can I Prepare the Peach Crumble Ahead of Time?

You can prepare the crumble several hours before you plan to bake it.

Place the prepared fruit filling in the baking dish, cover it, and refrigerate it. Store the unbaked streusel separately in the refrigerator and scatter it over the fruit immediately before baking.Keeping the topping separate prevents it from absorbing moisture from the filling and helps the streusel remain crumbly and crisp.

Tips for the Best Peach Crumble

• Cut the Peaches into Thick Wedges. Do not slice the peaches too thinly. Thicker wedges retain more of their shape and texture during baking instead of turning completely soft.
• Do Not Press Down the Streusel. Scatter the streusel loosely over the fruit. Pressing it down can create a solid pastry crust instead of a crisp and crumbly topping.
• Bake Some of the Streusel Separately. Baking part of the streusel separately adds an extra layer of crunch. This is especially helpful when the crumble will not be served immediately.
• Place the Baking Dish on a Sheet Pan. The fruit filling will bubble as it bakes and may occasionally spill over the edge of the dish.
• Place the baking dish on a parchment-lined baking sheet to catch any drips and keep the bottom of your oven clean.
• Let the Crumble Rest Before Serving. The filling will still be quite liquid immediately after baking. Allowing the crumble to rest for 10 to 15 minutes gives the juices time to thicken and makes it easier to serve.

Can I Use Frozen Blueberries?

Yes, frozen blueberries work well in this recipe. Add them directly to the peach filling without thawing them first.

Can I Use Other Berries?

You can replace the blueberries with raspberries, blackberries, or red currants.A mixture of peaches and apricots is also delicious. Keep the total quantity of fruit approximately the same so that the ratio of fruit to thickener remains balanced.

How Do I Store Peach Crumble?

Cover leftover crumble and store it in the refrigerator for up to two or three days.Store the separately baked streusel in an airtight container at room temperature rather than in the refrigerator. This will help it remain crisp.

How Do I Reheat Peach Crumble?

Reheat the crumble in a 320°F / 160°C oven for approximately 10 to 15 minutes.You can also warm an individual portion in the microwave, although the streusel will soften. Sprinkle some of the separately baked crumbs over the top after reheating to bring back the crunch.

What to Serve with Peach Crumble

My favorite way to serve it is slightly warm with a scoop of vanilla ice cream. The ice cream slowly melts into the juicy peach and blueberry filling while the lemon streusel stays buttery and crisp.

For more stone fruit desserts, try my blueberry nectarine galette, my German Peach Cake or my German Cherry Cheesecake

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Blueberry Peach Crumble Recipe

This easy peach crumble with blueberries is the perfect baked summer dessert using fresh peaches baked with fresh or frozen blueberries then topped with crisp crumble topping flavored with cinnamon and lemon zest. Serve this homemade peach crumble warm with vanilla ice cream, whipped cream, or yogurt.

Course Dessert

Cuisine American

Keyword blueberry peach crumble, fresh peach crumble, summer dessert, white peach dessert

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Calories 300 kcal

Ingredients

For the Peach and Blueberry Filling

• 2 pounds / 900 g firm ripe white peaches, about 6 to 8 peaches
• 2 teaspoons finely grated organic lemon zest
• 2 tablespoons freshly squeezed lemon juice
• ½ cup / 100 g granulated sugar
• 2 tablespoons / 15 g all-purpose flour
• 2 tablespoons / 15 g vanilla pudding powder or vanilla custard powder or cornstarch if using cornstarch, add some vanilla paste to the filling or vanilla essence
• 2 pinches salt
• 1 cup / 150 g fresh blueberries

For the Lemon Streusel

• 2 cups / 250 g all-purpose flour
• 1 teaspoon baking powder
• ⅓ cup plus 1 tablespoon / 80 g granulated sugar
• 1 teaspoons vanilla essence or paste
• 2 pinches salt
• ¼ teaspoon ground cinnamon
• 1 teaspoon finely grated organic lemon zest
• ⅔ cup / 150 g butter cold or cool room temperature

Instructions

Prepare the Peaches

1. Preheat the oven to 350°F / 175°C. Lightly grease a medium-sized baking dish or six to eight individual oven-safe ramekins.
2. To peel the peaches, score a small X on the bottom of each one. Place the peaches in boiling water for about 30 seconds and then immediately transfer them to a bowl of very cold water.
3. Peel off the skins, halve the peaches, and remove the pits. Cut the peaches into thick wedges.

Make the Fruit Filling

1. Place the peach wedges in a large mixing bowl. Add the lemon zest, lemon juice, and granulated sugar. Toss gently to combine.
2. In a small bowl, mix the flour, vanilla pudding powder, and salt. Sprinkle the mixture over the peaches and toss until the fruit is evenly coated.
3. Gently fold in the blueberries. Allow the filling to sit for about 5 minutes.
4. Transfer the fruit and any juices that have collected in the bowl to the prepared baking dish.

Make the Streusel

1. Combine the flour and baking powder in a mixing bowl.
2. Add the granulated sugar, vanilla sugar, salt, cinnamon, and lemon zest. Stir until evenly combined.
3. Add the butter in small pieces. Using your hands, work the butter into the dry ingredients until a crumbly dough forms.
4. Do not knead the mixture for too long. You want a combination of small and larger crumbs rather than a smooth dough.
5. Add the Crumble Topping
6. Scatter approximately two-thirds of the streusel loosely over the fruit filling.
7. Do not press down on the crumbs or create a very thick, compact layer. A looser layer allows the heat to circulate and helps the topping bake more evenly.
8. Spread the remaining streusel in a single layer on a small parchment-lined baking sheet or in a separate small baking dish.
9. Bake the Crumble
10. Place the crumble in the preheated oven and bake for approximately 40 to 45 minutes. The fruit filling should be bubbling around the edges and the streusel should be golden brown.
11. Check the separately baked streusel after approximately 15 to 20 minutes. Remove it from the oven as soon as the crumbs are golden and crisp.
12. Let the finished peach crumble rest for 10 to 15 minutes before serving. This gives the fruit filling time to thicken slightly.
13. Sprinkle the separately baked streusel over the crumble immediately before servin