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yellow peaches and blueberries with golden crumble topping on a white plate
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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 Treats, Sweet Treat
Cuisine Modern Australian
Keyword blueberry peach crumble
Total Time 50 minutes
Servings 4
Calories 400kcal
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

  • Preheat oven to 180c ff (350f).

Fruit Base

  • 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

  • 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.

Assembly

  • 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.

Video

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*