Easy Peach Crumble with Blueberries
Warm, rich slices of juicy peach interspersed with little pops of sweet blueberries, plus a simple crumble biscuit topping. This is an easy peach crumble, that can be on the table in no time. You could even make it ahead and just pop it in the oven as you sit down to dinner.
But don’t be fooled by this humble peach crumble… A simple dessert maybe yes, but by no means boring!
When this recipe for an easy peach crumble was in development here at home, I definitely had none of the usual complaints…
“Oh, we’re having *insert recipe name here* again? Haven’t you taken a photo of it yet?”
“It tastes good, but I’m a bit over it – can we have something else for dinner?”
Nope – none of that with this recipe!
On a side note, I know that there is hot debate over the whole crumble vs cobbler vs crisp thing. I went with crumble, because, well, the top is crumbly – so crumble it is! Makes sense to me!
How to make my easy peach crumble with blueberries
- Add peach slices to a baking dish – Image 1.
- Add blueberries to the same dish – Image 2.
- Add 2 tbsp of golden caster sugar to the same dish, and mix slightly to combine then set aside – Image 3.
- In a small bowl, melt 80g of salted butter then add 1 tsp of vanilla and 1/3 cup of golden caster sugar and mix to combine. Then add 1 cup of plain flour and 3/4 tsp of baking powder and mix well to form a crumbly dough – Image 4.
- The crumble mixture should clump together when a small amount is pinched between your fingers – Image 5.
- Take clumps of this crumble mixture and place evenly over the top of the fruit mixture – Image 6.
- Bake for 30 mins @ 180 ff – then eat!
Top tips for making an easy peach crumble.
- You could substitute nectarines, or other peach varieties for the yellow peaches – depending on your taste and what is available.
- The baking dish I used in the photos was 30cm x 20cm x 5cm (12″ x 8″ x 1.5″) I wouldn’t go any larger than that. Smaller is fine, anywhere down to approximately 25cm x 20cm x 6cm (9.5″ x 7.5″ x 2.5″).
- Peeling the peaches…this is totally your choice if you do or you don’t. It tastes great both ways – when the peaches are really ripe and soft they are easy to peel, so I peel them. When they are a bit firmer they are tricky to peel so I don’t.
- If you are going to peel the peaches, I recommend slicing the peaches into 8 first, then peel the skin off each slice. Much easier than trying to peel the whole peach, then slice up a slippery peach!
More peach recipes
Peach Sorbet Recipe – by far the most popular recipe on my blog! Only three ingredients, and no churning or sugar syrup required!
Frozen Peach Bellini – up your cocktail game with this twist on the popular peach bellini.
A comforting crumble is one of my favourite desserts, no matter what time of year or temperature it is outside! There is just something about the combination of warm, succulent fruit and a toasty biscuit top that makes for a perfect end to dinner. I hope you enjoy it!
Blueberry Peach Crumble
Easy Peach Crumble with Blueberries - rich, warm slices of peach interspersed with little pops of blueberries, with a crumbly biscuit topping.
- 4 ripe fresh yellow peaches sliced into 8 (see my notes about peeling)
- 125 g fresh blueberries
- 2 tbsp golden caster sugar (30g)
- 80 g salted butter
- 1 tsp vanilla essence
- 1/3 cup golden caster sugar (65g)
- 1 cup plain/all purpose flour - sifted
- 3/4 tsp baking powder - sifted
Preheat oven to 180c ff (350f).
Place sliced peaches and blueberries into a baking dish, then sprinkle over 2 tbsp of golden caster sugar and mix slightly to combine then set aisde.
Melt butter in a small heatproof bowl, then add vanilla & 1/3 cup golden caster sugar and mix to melt slightly and combine.
Add flour & baking powder to melted butter mixture, and mix well to combine. You should end up with a dry, crumbly biscuit-like dough which will hold together in clumps when chunks are pinched together in your fingers - see my video.
Take clumps of the crumble mixture (a large pinch at a time) and place evenly over the top of the fruit mixture.
Bake uncovered for 30 mins.
You could substitute nectarines or another variety of peach for the yellow peaches, depending on your taste and what's available.
The baking dish I used in the photos was 30cm x 20cm x 5cm (12" x 8" x 1.5") I wouldn't go any larger than that. Smaller is fine, anywhere down to approximately 25cm x 20cm x 6cm (9.5" x 7.5" x 2.5").
Peeling the peaches or not...this is totally your choice if you do or you don't. It tastes great both ways - when the peaches are really ripe and soft they are easy to peel, so I peel them. When they are a bit firmer they are tricky to peel so I don't.
If you are going to peel the peaches, I find the best way is to cut the peaches into 8 slices first, then peel the skin off each slice. Much easier than trying to peel the whole peach, then slice up a slippery peach!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*