Peach and Blueberry Crumble

To finish off our Lobster Feast, I wanted to keep dessert light, so I made good use of the peaches from our CSA.

This is a wonderful make ahead dessert,  you can assemble the base early in the day and add the crumble topping right before popping into the oven.


4 ripe peaches

1 pint fresh blueberries

juice of 1 lemon

1/3 cup white sugar

1/4 cup all purpose flour

For the crumble:

1/2 cup a.p. flour

1 teaspoon flour

1/2 cup brown sugar

4 tablespoons unsalted butter, room temperature

Preheat your oven to 350 degrees F.

Bring a large pot of water to a boil.  With a pairing knife, take your peaches and score an X at the top and bottom.  Carefully place your peaches in the boiling water for 30 seconds to 1 minute until the skins start to pull away.

peeling peach skins

Remove the peaches and place in a bowl of cold water.  Peel away the skins and slice into thick wedges.  Toss into a bowl with the lemon juice, sugar and flour.  Gently toss and then mix in the blueberries.  Let sit for 5 minutes.  At this point you can either continue on and bake the crumble or place the fruit mixture in the refrigerator until you are ready to bake.

peaches and blueberries

In a small bowl mix together the flour, cinnamon, brown sugar, and butter until small clumps form. 

Place the fruit mixture in a 2 quart baking dish, or individual ramekins and top with the crumble mixture.

Bake for 30 minutes until brown and the blueberries have broken down a bit.

Top with a scoop of vanilla ice cream.

peach and blueberry crumble with ice cream

Little Red Kitchen Bake Shop

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  1. Pingback: Peach and Pluot Biscoff Crisp - The Girl in the Little Red KitchenThe Girl in the Little Red Kitchen

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