Ingredients
Equipment
Method
Prep the oven and baking dish
- Preheat oven to 375°F (190°C).
- Lightly grease a 9-inch baking dish.
Make the fruit filling
- In a large bowl, combine peaches, blueberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Mix until evenly coated with thickening cornstarch and spices, with no dry pockets.
- Transfer the fruit mixture to the prepared baking dish. Spread into an even layer so it bakes uniformly.
Make the crumble topping
- In another bowl, mix old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Stir until the dry ingredients are evenly colored.
- Stir in melted unsalted butter until crumbly. The mixture should hold together in coarse clumps when squeezed.
- Sprinkle the crumble topping evenly over the fruit. Cover the surface fully so the top turns golden and crisp.
Bake and cool
- Bake for 40–45 minutes until golden brown and bubbly. Look for active bubbling at the edges and a crisp-looking top.
- Cool for 10 minutes before serving. The filling will thicken slightly as it rests.
- Serve warm. Add vanilla ice cream if desired.
Notes
For the best crumble, use peaches that are ripe but still sliceable, and make sure the topping is evenly scattered (no bare fruit spots). Refrigerate leftovers in a covered container up to 3 days; rewarm in a 325°F (165°C) oven for 10–15 minutes. Freezing is yes—freeze portions up to 2 months, then thaw overnight in the fridge and rewarm. If you want a lower-sugar version, substitute the granulated sugar with a 1:1 baking sweetener (and keep the cornstarch the same) to maintain the bubbling texture.