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yellow peaches and blueberries with golden crumble topping on a white plate

Blueberry Peach Crumble

Easy Peach Crumble with Blueberries - rich, warm slices of peach interspersed with little pops of blueberries, with a crumbly biscuit topping.

Course Dessert, Sweet Treat, Sweet Treats
Cuisine Modern Australian
Keyword blueberry peach crumble
Total Time 50 minutes
Servings 4
Calories Per Serve 400 kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

Fruit Base

  • 4 ripe fresh yellow peaches sliced into 8 (see my notes about peeling)
  • 125 g fresh blueberries
  • 2 tbsp golden caster sugar (30g)

Crumble Topping

  • 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

Instructions

  1. Preheat oven to 180c ff (350f).

Fruit Base

  1. 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.

Crumble Topping

  1. Melt butter in a small heatproof bowl, then add vanilla & 1/3 cup golden caster sugar and mix to melt slightly and combine.

  2. 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.

Assembly

  1. Take clumps of the crumble mixture (a large pinch at a time) and place evenly over the top of the fruit mixture.

  2. Bake uncovered for 30 mins.

Recipe Video

Recipe Notes

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*