Peach-Blueberry Crumble
A warm, fruity crumble combining sweet peaches and blueberries, topped with a buttery muffin mixture, perfect for summer gatherings or a comforting dessert.
Ingredients
Instructions
- Preheat oven to 325°F (163°C). Drain the peaches and blueberry muffin mix, reserving 2 tablespoons of blueberry juice.
- In a mixing bowl, combine flour, sugar, nutmeg, and butter; mix until crumbly.
- Add lemon juice to the drained peaches and blueberries, then evenly spread them in a baking dish.
- Sprinkle the crumble mixture evenly over the fruit.
- Bake in the preheated oven for approximately 45 minutes or until golden brown and bubbly.
- Serve warm, optionally with ice cream or whipped cream.
Tips & Substitutions
For a unique twist, consider adding a teaspoon of cinnamon or using almond extract instead of lemon juice for extra flavor. If you don't have blueberry muffin mix, you can substitute with a homemade mixture of flour, baking powder, and sugar. Make sure the butter is softened to easily combine into a crumbly texture. For a lighter option, try using oat flour instead of regular flour.
Serving Suggestions
Serve this delicious Peach-Blueberry Crumble warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Aunt Ruby'S Chocolate Cake for a dessert spread at gatherings. Consider adding a fresh mint garnish for a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. For a quicker option, microwave individual servings for 30-45 seconds. Enjoy it warm for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Peach-Blueberry Crumble contains roughly 287 calories, with 5g protein, 47g carbohydrates, and 10g fat. It is an excellent source of vitamin C (31% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of iron and protein. It also contributes 8g 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 fresh peaches and blueberries instead of canned?
Absolutely! Fresh peaches and blueberries will provide a fresher taste and texture. Make sure to peel and slice the peaches, and use about 2 cups of each fruit to maintain the recipe's balance. Adjust the sugar based on the sweetness of your fresh fruit.
What can I serve with the crumble?
This Peach-Blueberry Crumble is versatile; it can be served as a dessert on its own or accompanied by ice cream or whipped cream. For a more filling meal, consider serving it with a scoop of yogurt for breakfast or brunch. It also pairs well with a side of fresh fruit or a light salad.
How can I make this recipe gluten-free?
To make this crumble gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blueberry muffin mix is also gluten-free, or make your own using gluten-free ingredients. The crumble will still be delicious and satisfying!
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).