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! (nut-free, dairy-free option)
This post is sponsored by Bob’s Red Mill. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!
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!
How do you make a crumble?
It doesn’t get any better than this blueberry peach crumble for an easy, delicious summer dessert. I love crumbles because the take so little effort. You just mix the fruit filling together (I usually mix it right in the baking dish) and top with the crumbly crust mixture of oats, flour, butter, and brown sugar.
To make things even easier, I don’t even cut the cold butter into the dry ingredients. I just melt it and mix it right in, then chill for a moment before topping the fruit. Although if you prefer the cutting-in method, you can certainly do it that way and skip the chilling step.
While the bubbly fruit filling made with the best of summer fruits – berries and peaches – is tasty, the real start of this blueberry peach crumble is the actual crumble component. Made with wholesome Bob’s Red Mill whole wheat flour and rolled oats, it’s nutty and 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.
Of course, like most desserts, this blueberry peach crumble is best served warm with a scoop of vanilla ice cream – probably my true favorite dessert. Which is probably why I like crumbles so much – it’s like two desserts in one!
Now, pick up some Bob’s Red Mill rolled oats and whole wheat flour and make the most of that perfectly sweet, ripe summer fruit. Then bust out the spoons and dig in!
PrintBlueberry Peach Crumble
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! (nut-free, dairy-free option)
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 1 hr 25 min (includes chilling)
- Yield: 6 servings 1x
- Category: dessert
- Method: baked
- Cuisine: Southern
Ingredients
For the Crumble:
- 1/3 cup Bob’s Red Mill whole wheat flour
- 1 cup Bob’s Red Mill rolled oats
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar
- 1/2 cup (1 stick) butter, melted
For the Filling:
- 2 cups blueberries
- 2 cups sliced peaches
- 1/3 cup granulated sugar
- 1/2 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 at least 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 sound 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.
- Serve with vanilla ice cream or whipped cream, if you prefer.
Notes
- For dairy-free, use coconut oil in place of butter.
- You can use frozen fruit when blueberries and peaches aren’t in season. No need to thaw before using.
Keywords: crumble, peach, blueberry
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