Blueberry Peach Crumb Cake
A delightful fruit crumb cake featuring juicy peaches and blueberries topped with a crunchy graham cracker crumble, perfect for summer gatherings or casual desserts.
Ingredients
Instructions
- Preheat the oven and prepare an 8-inch square baking dish.
- Layer peaches and blueberries in the bottom of the dish.
- Combine cornstarch, sugar, and nutmeg; sprinkle evenly over the fruit.
- Mix graham cracker crumbs and melted margarine until well combined.
- Sprinkle the graham cracker mixture over the fruit and filling.
- Bake until the topping is golden and the fruit is bubbly, approximately 30 minutes.
Tips & Substitutions
For a twist, consider substituting the peaches with nectarines or plums for a different flavor profile. If you prefer a gluten-free option, use gluten-free graham cracker crumbs. Ensure the fruit is ripe for the best taste, and adjust sugar based on the sweetness of the fruit used. You can also add a pinch of cinnamon to the graham cracker mixture for extra warmth.
Serving Suggestions
Serve the cake warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream on top for added indulgence. It pairs beautifully with a cup of coffee or tea. For a delightful brunch, consider serving alongside a fresh fruit salad or a light yogurt parfait. This dish is perfect for gatherings or as a sweet ending to a meal.
Storage & Reheating
Store any leftover Blueberry Peach Crumb Cake in an airtight container in the refrigerator for up to three days. To reheat, place a slice in the microwave for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes until heated through. This dessert can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Peach Crumb Cake contains roughly 304 calories, with 2g protein, 20g carbohydrates, and 26g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen blueberries and peaches, but make sure to thaw and drain them first to avoid excess moisture in the cake. This may change the texture slightly but will still yield a delicious result.
How can I make this recipe dairy-free?
To make this Blueberry Peach Crumb Cake dairy-free, simply replace margarine with a plant-based butter or coconut oil. Additionally, ensure the graham cracker crumbs are dairy-free. This will keep the recipe delicious without using dairy ingredients.
What can I do if I don't have graham cracker crumbs?
If you don't have graham cracker crumbs on hand, you can substitute them with crushed digestive biscuits or even almond flour mixed with a bit of sugar and melted margarine. This alternative will provide a different flavor but will still work well in this crumb cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).