Blueberry and peach crumble

One of my favorite food blogs is Two Peas & Their Pod. The husband and wife team create super tasty recipes that are also really Blueberry and peach crumblesimple. Whenever I’m searching Pinterest for a new recipe to try, I always find myself coming back to this blog. So it’s no surprise that today’s recipe is an adaptation of one of their recipes.

My boyfriend Doug’s parents recently visited Maine, and they brought me back a beautiful batch of blueberries. I knew I needed to do something with these little guys, so I found a recipe for a sweet blueberry and peach (another of my favorite fruits) crumble. Super simple. Super delicious. You must try it.

I love the crumbly topping over the fruit, so I adjusted the original recipe to add a bit more crumble on the top. Don’t forget to add a scoop of vanilla ice cream before you serve!

Serves: 6-8

Ingredients:Blueberry and peach crumble
2 cups blueberries
About 5-6 peeled and sliced peaches
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
¼ teaspoon vanilla extract
½ cup sugar
¼ cup all-purpose flour

Crumble for topping:
1 cup flour
1 cup old-fashioned oats
2/3  cup light brown sugar
½ cup sugar
1 teaspoon salt
2 teaspoons cinnamon
12 tablespoons cold butter, diced


  1. Preheat the oven to 350ºF.
  2. Mix together the blueberries, peaches, lemon juice, lemon zest, vanilla extract, sugar, and flour in a large bowl. Toss the fruit Blueberry and peach crumblegently until it’s well coated and flour is completely combined with liquid. Set the fruit mixture aside while you mix together the crumble for the topping.
  3. In another bowl, mix together the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk or fork. Add the butter to the bowl, and (with your fingers) work the butter into the flour and sugar mixture until you have big crumbles.
  4. Transfer the fruit mixture to a 2-quart ceramic or glass baking dish. Sprinkle the crumble topping evenly over the fruit.
  5. Place the baking dish on a baking sheet lined with parchment paper (in case any of the fruit juices bubble over) and bake for 50 minutes to an hour. You want the top to be browned and crispy and the juices from the fruit should be bubbling.
  6. Serve warm or at room temperature.

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