Peach Blueberry Crumbles

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.

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 Peach Blueberry 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 Peach Blueberry Crumbles

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.

Photo from original post published in 2009.

Looking for other fruit desserts?

Check out these other dessert recipes that feature fruit:

Ambrosia Pie
Easy Fresh Peach Pie
Fresh Fruit Tart
Fresh Berry Tart
Sweet Cherry Pie
Cherry Chocolate Cheesecake Bundt Cake
Blueberry Crumb Bars
Apple Crumble Pizza Pie
Citrus Glazed Butter Cookies
Fresh Blueberry Pie
Mixed Berry Pie

Restaurant Review

When I started my blog I had a certain ‘vision’ about the different things I would include. One of these things was restaurant reviews – which I’ve never actually done before. However, since Bob and I have actually been to several new restaurants lately with all the visiting parents, I thought I would share our thoughts for those of you living in or planning to visit Chicago.  

Several weeks ago Bob’s dad was in Chicago on business, so we all went to Roy’s. The owner of Roy’s is Roy Yamaguchi, who competed in Top Chef Masters. Roy’s restaurants are actually in a number of states, so check their website to see if there’s one near you!

The cuisine is called Hawaiian Fusion, and it was fantastic! Bob and his dad shared the spare ribs appetizer, and we all split the lobster potstickers with miso brown butter. They thought the ribs were wonderful – very tender. I loved the potstickers! I would have never thought a butter sauce would pair perfectly with potstickers, but it really did.

Bob had the scallops with squash puree, spinach, and pumpkin seeds – he said it was soooo amazing. His dad had the Butterfish, which he said was incredible. I had a chicken dish, which was really delicious (I’m slowly easing my way into seafood – at least I ate the lobster potstickers!). We decided not to order their specialty chocolate souffle, but I’d love to go back to try it! Just a note on the menu – it changes often, so these items may not necessarily still be available, but this restaurant is fabulous so I’m sure anything you get there would be great!