Best Blueberry Peach Crumble Recipes

STRAWBERRY BLUEBERRY PEACH CRUMBLE PIE

Steps:

• Instructions Preheat your oven to 450˚. Unroll the piecrust & roll out to a slightly larger diameter. Gently place the piecrust in a large pie dish or quiche dish, fitting the piecrust to the pan or dish. Immerse the peaches in hot or boiling water for 3-5 minutes, which will allow the skins to easily peel away from the fruit. Thinly slice the peaches & overlap the slices in the crust. Chop a few peach slices in the center of the crust. Sprinkle a tablespoon each Signature Secrets & sugar over the peaches. Sprinkle the blueberries over the peaches, removing any leaves, stems or yucky berries along the way. Sprinkle a second tablespoon of Signature Secrets & sugar over the blueberries. Hull the strawberries. Slice the larger berries in half, then layer the strawberries over the blueberries. Sprinkle the last tablespoon each Signature Secrets & sugar over the strawberries. Refrigerate the pie while you make the crumble topping. For the crumble topping, cut the butter into 12 slices, then cut each slice into 4 cubes. Place the cubes into a food processor, & add the remaining ingredients (a). Process until all ingredients have been incorporated (b). Crumble the crumble topping over the fruit (c). Bake the crumble pie for 15 min at 450˚, then reduce the temperature to 350˚ & bake for an additional 50-60 minutes. The crumble topping should be nicely browned & the fruit juices should be bubbling. Let the pie cool completely before serving. Serve with vanilla ice cream or whipped cream.

PEACH/BLUEBERRY CRUMBLE PIE (GIADA)

Steps:

• Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish. For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl. Unroll the pie crust and place in the pie dish. Brush the inside with the egg white. For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor. Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

PEACH BLUEBERRY CRUMBLE

Steps:

• Gently toss the fruit, 1/2 cup sugar and cornstarch together in a 2 quart baking dish and set aside.
• Combine remaining ingredients. Stir with a fork until crumbly and sprinkle over fruit mixture.
• Bake at 375º for 20-25 minutes or until topping is golden.

BLUEBERRY-PEACH-GRANOLA CRUMBLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, stir together peaches, blueberries, granulated sugar and melted butter. Sprinkle cornstarch over mixture; stir to combine. Spoon into baking dish.
• In same bowl, mix granola, flour, brown sugar and softened butter with fork until crumbly. Sprinkle over fruit mixture.
• Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

PEACH-BLUEBERRY CRUMBLE TART

Steps:

• 1. In a small bowl, mix the flour, sugar and cinnamon; stir in butter until just blended. Press onto the bottom and up the side of a 9-inch fluted tart pan with a removable bottom. Bake in a preheated 350-degree oven for 15-20 minutes or until lightly browned. Cool on a wire rack.
• 2. In a large bowl, combine the blueberries, peaches and honey; toss to coat. In a small bowl, combine the first five topping ingredients; stir in butter.
• 3. Spoon the fruit mixture into the crust; sprinkle with the topping. Bake at 350 degrees for 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack for at least 15 minutes before serving.

GRILLED PEACH AND BLUEBERRY CRUMBLE RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
• Add the blueberries and peaches and use a spatula to toss until well coated.
• Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
• Make the topping: In a large bowl, whisk together the flour, oats, sugar, salt, cinnamon, and nutmeg.
• Add the butter and quickly work into the dry ingredients until the butter is broken down into pea-sized pieces.
• Sprinkle the topping in an even layer over the filling.
• Preheat the grill to 350°F (180°C).
• Place the cast-iron skillet on the grill and shut the lid. Grill the crumble for about 1½ hours, until the topping is golden brown and the fruit it bubbling. Check after about 1 hour to make sure it is not overcooking. Let cool for 30 minutes before serving.
• Serve the crumble with ice cream.
• Enjoy!

BLUEBERRY PEACH CRUMBLE

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, mix together peaches, blueberries, orange juice and zest.
• Place fruit in buttered 9" pie pan or 8" square baking pan; set aside.
• Combine flour and brown sugar, then cut in 2 TBSP butter with pastry blender until mixture resembles small crumbs the size of peas.
• Sprinkle the flour mixture over fruit and dot with remaining 1 TBSP butter.
• Bake until peaches are cooked through and top is lightly browned and bubbling, about 30 minutes.
• Serve either hot or cold, topped with a drizzle of heavy cream, if desired.
• Also good with vanilla ice cream.

PEACH-BLUEBERRY CRUMBLE TART

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

BLUEBERRY PEACH CUSTARD CRUMBLE

Steps:

• Preheat the oven to 350 degrees. In a large bowl, mix together the peaches and the blueberries and pour into a baking dish. In a separate mixing bowl, mix together the sugar, flour and lemon zest. Whisk in the eggs and the heavy cream. Whisk in the salt. Pour the mixture over the peaches and blueberries. In another bowl, mix together the flour, brown sugar and walnuts. Mix in the melted butter. Sprinkle this mixture over the top of the baking dish. Place in the oven and bake for 25 to 30 minutes, or until the center is set, but still jiggles a little. Remove from the oven and cool. When fully cooled, place in the refrigerator for 4 hours.;

BLUEBERRY PEACH CRUMBLE

Steps:

• 1. Preheat the oven to 350 degrees F. 2. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping. 3. For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles. 4. Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with a Silpat or parchment paper and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.