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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