Easy Blueberry Peach Crumble

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

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! 



For the Crumble:

  • 1/3 cup white whole wheat flour
  • 1 cup old fashioned rolled oats
  • 1/2 tsp ground cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup (1 stick) salted 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


  1. 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.
  2. 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.
  3. Heat oven to 375°F. Crumble chilled crust batter evenly over the fruit mixture.
  4. Bake 35-40 minutes, or until filling is bubbling and crust is golden.
  5. Remove from oven and cool at least 10 minutes before scooping into bowls.


  • 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