Ingredients
Equipment
Method
Prep and bake
- Preheat the oven to 350°F and grease a 9x9-inch baking dish, so it’s ready for the filling as soon as you mix it.
- Toss the fresh peaches, fresh blueberries, granulated sugar, cornstarch, and lemon juice, then spread the mixture evenly in the baking dish.
- Combine old-fashioned oats, all-purpose flour, packed brown sugar, and ground cinnamon in a bowl.
- Cut in the cold unsalted butter, cubed, until coarse, pea-sized crumbs form, with a sandy texture that clumps slightly when pressed.
- Sprinkle the crumble topping evenly over the fruit so every spot is covered.
- Bake for 40–45 minutes at 350°F, until the topping is golden and the fruit is bubbling at the edges.
- Cool for 10 minutes before serving warm, so the juices thicken slightly and the crumble slices cleanly.
Notes
For thick, not soupy layers, make sure the fruit is spread evenly and use cold butter for the topping; warm gives the best texture. Store covered in the refrigerator up to 3 days. Freeze baked crumble up to 2 months; thaw overnight in the fridge and reheat at 325°F until warmed through. Dietary swap: use a 1:1 gluten-free all-purpose flour in the topping if you need gluten-free.