This easy blueberry peach crumble made with oats and whole wheat flour is a wholesome and delicious summer dessert you'll want to make over and over again!

overhead view of blueberry peach crumble topped with ice cream in a round baking dish with a spoon in it.

When it comes to summer desserts, what do you crave the most? Are you a pie person, or maybe an ice cream lover? I'm not a huge fan of fruit pies, but when it comes to cobblers or crumbles made with the best fruit that summer has to offer? Pass me a spoon!

What Is a Crumble?

A crumble is a baked dessert that consists of a fresh fruit filling and a sweet pastry topping. A unlike a cobbler or a pie which usually have biscuit and/or pie crust-like toppings, a crumble or crisp has more of a crumbly, streusel like topping. Technically, a crisp has oats and a crumble does not, but the lines are pretty blurred these days, especially in my mind. They're incredibly easy to make a super tasty!

closeup of a blueberry peach crumble in a round white baking dish.

Why You'll Love This Blueberry Peach Crumble

It doesn't get any better than this blueberry peach crumble for a delicious, effortless summer dessert. Fresh, in-season blueberries and peaches melt into a sweet, jammy filling, But the real start of this blueberry peach crumble is the actual crumble component. Made with wholesome oats and whole wheat flour, it's buttery, golden and just divine when baked on top of the luscious fruit filling. In my book, the crust to filling ratio is very important (as in, give me all the crust!) and this crumble nails it.

How To Make An Easy Blueberry Peach Crumble

six image collage showing steps for making blueberry peach crumble.

Make the crumble topping. Mix the flour, oats, brown sugar, and cinnamon in a bowl.
Add melted butter and stir until a crumbly but moist mixture forms. Place in the refrigerator for about 30 minutes to let the butter firm up again.
In a bowl (or directly in the baking dish!) mix the blueberries, sliced peaches, sugar, cornstarch, lemon juice and salt. Stir to combine and pour into the baking dish if it is not already there.
Spread the crumble topping evenly over the fruit.
Bake at 375°F for 35-40 minutes or until the filling is bubbly and the topping is golden and crisp.

Tips and Ingredient Substitutions

I like to refrigerate the crumb topping for a little bit to firm up the butter again. This gives the 'crumbs' more shape as they bake instead of spreading out across the top a bunch. If you're short on time, you can skip this step and the crumble will still be delicious!
If you're old fashioned and would rather cut the butter into the flour and sugar mixture, go for it! Just don't melt the butter and you can skip the chilling step.
I never peel my peaches (too much work for me!) but feel free to peel them if you'd like.
If blueberries and peaches aren't in season, you can use frozen fruit. Just increase the bake time by about 5 minutes.
For a dairy-free version, use coconut oil in place of butter.

blueberry peach crumble in a bowl with ice cream and a gold spoon.

More Easy Summer Desserts You'll Love

If you make this recipe, please be sure to leave a star rating in the comments below!

Easy Blueberry Peach Crumble

overhead view of blueberry peach crumble in a white dish with ice cream on top.

Print Recipe

This easy blueberry peach crumble made with oats and whole wheat flour is a wholesome and delicious summer dessert you'll want to make over and over again!

Author: Kaleigh
Prep Time: 15 min
Cook Time: 40 min
Total Time: 1 hr 25 min
Yield: 6 servings 1x
Category: dessert
Method: baked
Cuisine: Southern

Ingredients

Scale

For the Crumble:

⅓ cup white whole wheat flour
1 cup old fashioned rolled oats
½ tsp ground cinnamon
¼ cup brown sugar
½ cup (1 stick) salted butter, melted

For the Filling:

2 cups blueberries
2 cups sliced peaches
⅓ cup granulated sugar
½ tbsp cornstarch
2 tbsp lemon juice
Pinch salt

Instructions

In a large bowl, whisk together flour, oats, brown sugar and cinnamon. Stir in melted butter. You may have to use your hands to mix it in, forming clumps. Refrigerate for 30 minutes.
In another large bowl (or right in the baking dish), mix together blueberries, peaches, sugar, cornstarch, lemon juice and salt. Pour into a 9-inch square or round baking dish.
Heat oven to 375°F. Crumble chilled crust batter evenly over the fruit mixture.
Bake 35-40 minutes, or until filling is bubbling and crust is golden.
Remove from oven and cool at least 10 minutes before scooping into bowls.

Notes

I like to refrigerate the crumb topping for a little bit to firm up the butter again. This gives the 'crumbs' more shape as they bake instead of spreading out across the top a bunch. If you're short on time, you can skip this step and the crumble will still be delicious!
If you're old fashioned and would rather cut the butter into the flour and sugar mixture, go for it! Just don't melt the butter and you can skip the chilling step.
I never peel my peaches (too much work for me!) but feel free to peel them if you'd like.
If blueberries and peaches aren't in season, you can use frozen fruit. Just increase the bake time by about 5 minutes.
For a dairy-free version, use coconut oil in place of butter.

Keywords: blueberry peach crumble, easy blueberry crumble