Our recipe for peach and blueberry crumble is super easy to make and creates a truly delightful dessert. The sweetness and softness of the peach and blueberries is perfectly complemented by the crunchiness of the crumble, creating a very pleasant experience. Whether for a family gathering or a cozy weekend treat, this peach and blueberry crumble is a guaranteed hit. Plus, this recipe can be made vegan, so everyone can enjoy it 🙂
It is important to get the crumbs right: not too dry, not too wet. To check if the consistency is on point, press the crumbs into a ball in your hand: if you can make a ball and it crumbles with a bit of pressure, you are good to go. If you cannot form a ball, add more butter. Or, if it doesn’t crumble back, add more flour.
If you wish to make this vegan, simply use vegan butter. We tested it with our apple crumble and the results were just as good! Or, if you really want to treat yourself (or your guests), serve the peach and blueberry crumble with a scoop of ice cream or whipped cream.
Adding chopped almonds is optional, but we think they really add to the experience. The extra crunch and nutty flavor will make your peach and blueberry crumble extra enjoyable. Just sprinkle them on top right before putting the crumble in the oven.
Ingredients
- 1 cup flour
- 1/2 cup oats
- 9 tbsp brown sugar
- 1 tsp vanilla sugar
- 2 cups blueberries
- 2 peaches
- 1/2 tsp corn starch
- 4 oz cold butter
- 1/2 cup almonds
- salt
Instructions
- Cut the peaches into bite sized pieces and toss them with the blueberries, 3 tbsp of brown sugar, the corn starch and a pinch of salt.
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Mix the rest of the brown sugar, flour, oats and vanilla sugar in a large bowl. Cut the butter into small cubes and mix it into the dry ingredients. Rub it with your fingers until you form crumbs.
- Put the fruit in a pie form and cover with the oat crumbs. Sprinkle chopped almonds on top and put into the oven. Bake for 25-30 minutes. Done!
Notes
- The recipe is for 6 servings.
- Prep time: 15 minutes.
- Cooking time: 25 minutes.
- Use vegan butter to make it vegan.
- The blueberries get really hot, so let the crumble cool down before eating.
Similar recipes
If you like the peach and blueberry crumble, you may also like the following recipes:
- Lithuanian lazy cake
- Rhubarb and apple crumble
- Apple crumble
- Chia pudding with raspberries
- Peanut butter cookies
- Rhubarb and apple crumble
Peach and blueberry crumble
Ingredients
- 1 cup flour
- ½ cup oats
- 9 tbsp brown sugar
- 1 tsp vanilla sugar
- 2 cups blueberries
- 2 peaches
- ½ tsp corn starch
- 4 oz cold butter
- ½ cup almonds
- salt
Instructions
- Cut the peaches into bite sized pieces and toss them with the blueberries, 3 tbsp of brown sugar, the corn starch and a pinch of salt.
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Mix the rest of the brown sugar, flour, oats and vanilla sugar in a large bowl. Cut the butter into small cubes and mix it into the dry ingredients. Rub it with your fingers until you form crumbs.
- Put the fruit in a pie form and cover with the oat crumbs. Sprinkle chopped almonds on top and put into the oven. Bake for 25-30 minutes. Done!
Notes
- Use vegan butter to make it vegan.
- The blueberries get really hot, so let the crumble cool down before eating.