Peach Blueberry Crumble Recipe

Peaches: Fresh, ripe peaches add a sweet and juicy flavor to the crumble.

Blueberries: These berries provide a burst of tartness and color to the dish.

Sugar: Used to sweeten the fruit mixture.

Cornstarch: Helps to thicken the fruit juices as they bake.

Gluten-free oats: Adds a crunchy texture to the topping.

Almond flour: A gluten-free alternative to regular flour, giving the topping a nutty flavor.

Brown sugar: Adds sweetness and a hint of molasses to the topping.

Butter: Melted butter binds the topping ingredients together and adds richness.

To enhance the flavor of the peaches and blueberries, consider macerating them with the sugar and cornstarch for about 15-20 minutes before transferring to the baking dish. This allows the fruits to release their natural juices, creating a more cohesive and flavorful filling.

• Peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness to peaches, making them a great alternative.

• Blueberries - Substitute with blackberries: Blackberries provide a similar tartness and juiciness, complementing the crumble well.

• Sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• Gluten-free oats - Substitute with quinoa flakes: Quinoa flakes are also gluten-free and provide a similar texture in the crumble topping.

• Almond flour - Substitute with coconut flour: Coconut flour is gluten-free and adds a subtle coconut flavor, though it absorbs more moisture, so use slightly less.

• Brown sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich flavor, though it will make the crumble slightly more moist.

• Butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and richness.

• Allow the peach blueberry crumble to cool completely at room temperature before storing. This helps prevent condensation, which can make the topping soggy.

• Transfer the crumble to an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the crumble in the refrigerator for up to 4 days. The cool temperature will help maintain the freshness of the fruits and the crispness of the topping.

• For longer storage, consider freezing the peach blueberry crumble. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Alternatively, you can portion the crumble into individual servings and place them in freezer-safe containers or resealable plastic bags. This makes it easier to thaw and reheat only what you need.

• Label the containers with the date to keep track of how long the crumble has been stored. The crumble can be frozen for up to 3 months.

• When ready to enjoy, thaw the crumble in the refrigerator overnight. This gradual thawing helps maintain the texture of the fruits and the topping.

• To reheat, preheat your oven to 350°F (175°C). Place the crumble in an oven-safe dish and cover with aluminum foil to prevent the topping from burning. Bake for 15-20 minutes or until heated through.

• For a quicker option, you can microwave individual servings. Place the crumble in a microwave-safe dish and heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Enjoy your peach blueberry crumble warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Peach Blueberry Crumble in an oven-safe dish. Cover it with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until warmed through. This method helps retain the crispiness of the crumble topping.

• Microwave Method: Transfer a portion of the crumble to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious, as the fruit filling can become very hot.

• Stovetop Method: Place the crumble in a skillet over low heat. Cover with a lid and heat for about 5-10 minutes, stirring occasionally. This method is great for maintaining the texture of the fruit while gently warming the dish.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the crumble in an air fryer-safe dish. Heat for about 5-7 minutes, checking frequently to avoid overcooking. This method can help keep the topping crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the crumble on a baking sheet or in a toaster oven-safe dish. Heat for about 10-15 minutes or until warmed through. This is a convenient method for smaller portions.

• Oven: Used to bake the crumble at the specified temperature until the topping is golden brown and the fruit is bubbly.

• Mixing bowl: Needed to combine the peaches, blueberries, sugar, and cornstarch, as well as to mix the oats, almond flour, brown sugar, and melted butter.

• Baking dish: The container where the fruit mixture is transferred and baked with the crumble topping.

• Measuring cups: Essential for accurately measuring the quantities of peaches, blueberries, sugar, cornstarch, oats, almond flour, and brown sugar.

• Measuring spoons: Used to measure the precise amount of cornstarch.

• Knife: Necessary for slicing the peaches.

• Cutting board: Provides a safe surface for slicing the peaches.

• Wooden spoon: Useful for mixing the fruit and dry ingredients together.

• Spatula: Helps in spreading the crumble topping evenly over the fruit mixture.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it once baked.

• Cooling rack: Allows the crumble to cool slightly before serving.

Prepare the filling: Slice the peaches and mix with blueberries, sugar, and cornstarch the night before. Store in the fridge to save time on baking day.

Pre-measure ingredients: Measure out the gluten-free oats, almond flour, and brown sugar in advance. This makes assembly quicker.

Use a food processor: Quickly combine the oats, almond flour, and brown sugar with the melted butter using a food processor for an even mix.

Preheat the oven early: Turn on the oven before you start preparing the ingredients so it’s ready when you are.

Batch preparation: Double the recipe and freeze half for a quick dessert later.