Blueberry Peach Crumble
Sweet blueberries & juicy peaches make for the perfect summer dessert. With brown sugar oatmeal topping - everyone goes crazy over this blueberry peach crumble.
Servings: 10
Ingredients
Blueberry Peach Layer
- 3 Cups Blueberries
- 2 Cups Peaches peeled & chopped
- 1/2 Cup Sugar
- 1 Lemon juiced, use 1/2 of a lemon if using frozen fruit
- 2 Tablespoons Cornstarch
Oatmeal Crumble
- 1/2 Cup All-Purpose Flour
- 2/3 Cup Oats old-fashioned
- 1/2 Cup White Sugar
- 1/4 Cup Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/2 Cup Butter unsalted, melted
Instructions
- Preheat the oven to 350F degrees. Grease a 2 quart dish (I used an 11x7 casserole pan).
- Make the blueberry peach layer by tossing together the blueberries, peaches, sugar, lemon juice and cornstarch.3 Cups Blueberries, 2 Cups Peaches, 1/2 Cup Sugar, 1 Lemon, 2 Tablespoons Cornstarch
- Pour the mixture into the casserole dish. Make sure to add in all of the juices & sugar left in the bottom of the bowl.
- To make the oatmeal crumble stir together the flour, oats, white sugar, brown sugar, cinnamon and salt.1/2 Cup All-Purpose Flour, 2/3 Cup Oats, 1/2 Cup White Sugar, 1/4 Cup Brown Sugar, 1 teaspoon Cinnamon, 1/4 teaspoon Salt
- Stir in the melted butter until the mixture resembles wet sand.1/2 Cup Butter
- Crumble the oatmeal mixture over top of the fruit by squeezing it in your palm so that chunks/crumbles form.
- Bake in the oven for 30-40 minutes, or until you see the top getting golden brown and the fruit bubbling underneath.
- Serve with ice cream or whipped cream.
Notes
*Store leftovers in the fridge.
Nutrition
Serving: 1g | Calories: 270kcal | Carbohydrates: 46g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 141mg | Fiber: 3g | Sugar: 33g | Vitamin A: 408IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg