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Ingredients
Scale
- 2 cups fresh blueberries
- 2 1/2 cups peeled and sliced peaches (approximately 5–6 peaches)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar (divided)
- 3/4 cup all-purpose flour (1/4 cup for filling, 1/2 cup for crumble)
- 1/2 cup old-fashioned oats
- 1/3 cup packed brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, diced
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, toss blueberries and peaches with lemon juice, lemon zest, vanilla extract, and 1/2 cup granulated sugar. Add 1/4 cup flour and mix.
- For the crumble topping, combine 1/2 cup flour, oats, brown sugar, remaining 1/4 cup granulated sugar, salt, and cinnamon in another bowl.
- Mix in diced cold butter until large crumbles form.
- Spread the fruit mixture into a baking dish, then sprinkle the crumble topping over it.
- Bake for 40 to 45 minutes until golden brown and bubbly.
Notes
Use ripe fruit for the best flavor.
Let it cool slightly before serving to set the juices.
Monitor baking closely to avoid burning the topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
- Cholesterol: 30