Peach Blueberry Crumbles combine two summer fruits in a delicious, individual sized dessert. Tastes great topped with vanilla ice cream!
This post was originally published on October 12, 2009. It was updated with new photos and additional commentary in July 2020.
This summer Bob and I visited my sister and her boyfriend in Michigan. On our way home we did something I've always wanted to do - blueberry picking! We had so much fun seeing the blueberry bushes and picking two varieties of our own blueberries. I think there's something to be said about seeing food growing and realizing where it comes from - too often I forget about that when I grocery shop.
We now have a freezer full of blueberries! I made this recipe back in August when we had some fresh Michigan peaches as well, but I'm sure frozen peaches would work wonderfully. I actually used the rest of the peaches we had and made up a big batch of this filling which is in the freezer for a rainy day when I'm missing my summer fruits!
These crumbles were so delicious, as you can imagine. In my book, you can't go wrong with peaches, blueberries, and a crumble topping! The recipe is originally from Ina Garten. I love all of her recipes!
I like to serve these warm with vanilla ice cream! Even better, Homemade French Vanilla Ice Cream.
Jump to:
Preparing the Peach Blueberry Filling
The peaches are first dipped in boiling water for a few seconds in order to soften the skin to make it easy to peel off. The peaches are then sliced and tossed with lemon juice and zest, sugar, flour, and blueberries. I used gluten free flour this most most recent time with identical results to all purpose flour.
Making the Crumble Topping
The crumble topping is super simple and quick to make. Flour, sugar, brown sugar, cinnamon, and cold butter are mixed with an electric mixer until the butter is the size of peas. Now it's time to build the crumbles.
Assembling the Crumbles
These crumbles are made in individual sized ramekins. You can easily scale up or down the recipe to adjust for how many servings you'd like. I put the ramekins on a foil lined baking sheet to make clean up easy.
Then I divided the peach blueberry mixture among the ramekins.
Then sprinkled the crumble topping on top of each one.
Once the crumbles have been assembled, they are baked until the fruit is bubbly and the crumbs are golden brown.
These can be served warm or at room temperature, with or without ice cream. Although Bob would argue without ice cream is NOT an option!
Gluten Free Option
I made these recently using Bob's Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose flour. The crumbles were amazing!! I highly recommend this flour.
📖 Recipe
Peach Blueberry Crumbles
Ingredients
For the Fruit:
- 6-8 firm, ripe peaches (2 pounds)
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest (grated)
- ½ cup granulated sugar
- ¼ cup all purpose flour or gluten free flour
- 1 cup fresh blueberries
For the Crumble:
- 1 cup all purpose flour or gluten free flour
- ⅓ cup granulated sugar
- ¼ cup light brown sugar (lightly packed)
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 8 tablespoons cold butter, diced (1 stick)
Instructions
- Preheat oven to 350°F.
Make the fruit:
- Place peaches in boiling water for 30 seconds to 1 minute, then immediately transfer to cold water. Peel peaches and slice.6-8 firm, ripe peaches
- Combine lemon juice and zest, sugar, and flour in a small bowl, then gently toss in peaches and blueberries. Let sit for 5 minutes, then spoon into 2 ramekins.2 tablespoons fresh lemon juice, 2 teaspoons lemon zest, ½ cup granulated sugar, ¼ cup all purpose flour or gluten free flour, 1 cup fresh blueberries
Make the crumble topping:
- Combine flour, sugars, salt, cinnamon, and butter with an electric mixer until the butter is the size of peas. Rub the mixture with your fingers until it's in big crumbles, then sprinkle it over the fruit.1 cup all purpose flour or gluten free flour, ⅓ cup granulated sugar, ¼ cup light brown sugar, ½ teaspoon kosher salt, ¼ teaspoon ground cinnamon, 8 tablespoons cold butter, diced
- Place the ramekins on a sheet pan lined with parchment paper and bake for 40 - 45 minutes, until tops are browned and crisp, and juices are bubbly. Serve warm or at room temperature, with or without vanilla ice cream.
Mary Ann says
My hubby's grandma has blueberry bushes, so we were able to pick tons and stash them in the freezer too. Frozen blueberries make a yummy treat.
These crumbles look fantastic- I love the combo of peach and blueberry.
The food at the restaurant sounds amazing too.
Sherri Murphy says
This looks so beautiful- love the colors and the mix of flavors of two of my favorite fruits!
Anonymous says
Iam in Germany for the last 3 months and I truly enjoyed picking berries from the shrubs along the lake side 🙂
Nice write up and a mouth watering recipe.
Kerstin says
Mmm, these look delicious and I'm jealous that you have both the filling and more blueberries frozen away!
I really enjoyed your review - we've been to a Roy's too and would definitely go back, everything was wonderful!
Unknown says
Went to Roy's in Oahu... the butterfish is absolutely fabulous. I totally agree! And the vodka-soaked pineapple is good stuff!
I just made peach crumb bars the other day - I bet the blueberries in here was really tasty!
Bob says
Mmmmm, crumble. Awesome.
Aggie says
Roys is one of my favorite restaurants!! I love the butterfish and the potstickers! We sat at the bar last time and they treated us with free samples of their apps!!
This crumble was my favorite dessert this summer!!
CaSaundraLeigh says
I love crumbles with a big blob of whipped cream on top 🙂
And my grandpa is currently in the process of growing a "Pick-and-Pay" blueberry field--I can't wait! 🙂