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:
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
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!
For the Fruit:
- 6-8 firm, ripe peaches (2 pounds)
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest (grated)
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour or gluten free flour
- 1 cup fresh blueberries
For the Crumble:
- 1 cup all purpose flour or gluten free flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar (lightly packed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 8 tablespoons cold butter, diced (1 stick)
- Preheat oven to 350 degrees 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. Combine lemon juice, sugar, and flour in a small bowl, then gently toss in peaches and blueberries. Let sit for 5 minutes, then spoon into 2 ramekins.
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.
- 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.