Ingredients
Equipment
Method
Prepare and bake
- Preheat the oven to 350°F and grease a 9x9-inch baking dish.
- Toss the peaches and blueberries with the granulated sugar, cornstarch, and lemon juice, then spread evenly in the baking dish so the fruit layer is uniform.
- Combine the oats, flour, brown sugar, and cinnamon in a bowl until evenly mixed.
- Cut in the cold butter until coarse, pea-sized crumbs form, keeping the butter cold for a crisp topping.
- Sprinkle the crumble topping evenly over the fruit to cover the surface completely.
- Bake for 40–45 minutes at 350°F, until the topping is golden and the fruit is bubbling around the edges.
- Cool for 10 minutes before serving warm so the filling thickens slightly and slices cleanly.
Notes
For the best texture, use cold cubed butter and stop mixing as soon as you get pea-sized crumbs—overworking can make the crumble tough. Store leftovers covered in the refrigerator for up to 4 days and reheat in the oven or air fryer until warmed through. Freezing is not recommended for best crumb texture. If you want a lighter option, substitute part of the crumble topping with rolled oats only (use an extra 1–2 tbsp oats and reduce flour accordingly) to cut all-purpose flour while keeping the crunch.