Ina Garten Peach Blueberry Crumble

I didn’t grow up making fruit crumbles. For a while, I thought they were just a lazy pie without the crust.

Then I baked this one on a whim during peak peach season—and it changed everything. The fruit turned jammy but not mushy, the crumble crisped up like bakery streusel, and somehow it was both rustic and refined.

Here’s how I got that buttery, golden topping just right—without turning the whole thing soggy.

Why I’d Make It Again

This crumble works because it’s thoughtful, not just easy. Ina balances tart and sweet with lemon zest and just the right sugar mix. She also uses cold butter for the topping—so it crisps instead of melting into a paste.

And the oats? They make it feel hearty without veering into granola territory.

What I Used (And Why)

For the filling:

• 2 ½ cups sliced peaches (5–6 ripe) – I use freestone when I can—they slice clean and hold shape beautifully.
• 2 cups blueberries – Fresh or frozen (if frozen, don’t thaw). They add tartness and pop.
• 1 tbsp lemon juice + 1 tsp zest – Brightens the whole dish and keeps it from cloying.
• ¼ tsp vanilla extract – Just a hint for warmth.
• ½ cup sugar + ¼ cup flour – Flour thickens the juices without turning them gummy.

For the topping:

• ½ cup all-purpose flour + ½ cup old-fashioned oats – This duo gives structure and texture.
• ⅓ cup brown sugar + ¼ cup white sugar – Brown for depth, white for crispness.
• ½ tsp salt + 1 tsp cinnamon – Cinnamon ties the fruit and topping together.
• 6 tbsp cold butter, diced – Must be cold. I use it straight from the fridge and cut it in with my fingers.

Making It Yours

Tried-and-true swaps:

• Frozen fruit – Works well if you bake an extra 5–7 minutes. Don’t thaw first.
• Nectarines instead of peaches – A little firmer, but just as sweet.
• Chopped pecans in the topping – I’ve added ¼ cup for crunch—delicious, especially with vanilla ice cream.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Soggy topping	Butter too soft or topping packed too tightly	Use cold butter, and sprinkle loosely
Watery filling	Juicy fruit with no thickener	Toss fruit with flour before adding
Uneven browning	Thin spots in topping	Spread topping evenly—don’t press it down

How to Make Ina Garten’s Peach Blueberry Crumble

1. Preheat your oven to 350°F (175°C).
2. Mix the fruit: In a large bowl, combine sliced peaches, blueberries, lemon juice, zest, vanilla, sugar, and flour. Let sit while you make the topping.
3. Make the topping: In another bowl, mix flour, oats, sugars, salt, and cinnamon. Add diced cold butter and use your fingers to work it into coarse crumbs.
4. Assemble: Pour fruit into a 2-quart baking dish or cast-iron skillet. Scatter the crumble over the top.
5. Bake for 40–45 minutes, until the topping is golden and the fruit bubbles at the edges.
6. Cool slightly before serving—it’s best warm, not hot.

Notes From My Kitchen

• I sometimes chill the assembled crumble in the fridge for 10 minutes before baking. It gives the butter a head start on crisping.
• A foil-lined sheet pan under the dish is insurance against bubble-over.
• If your peaches aren’t super sweet, taste the fruit before baking—you may want to add an extra tablespoon of sugar.

Leftover Notes

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 3 months. Reheat from frozen at 350°F until bubbly and hot, about 20 minutes.
• Reheating: Oven > microwave. It keeps the crumble crisp.

Before You Make It…

Q: Can I use canned peaches?
A: Yes, but drain them very well or the filling will be soupy. Adjust sugar down—they’re sweeter than fresh.

Q: What’s the best dish to bake this in?
A: I like a 2-quart ceramic baker or a 10-inch cast iron skillet. Anything shallow with room to bubble over.

Q: Can I make this ahead?
A: Yes—assemble and refrigerate unbaked for up to 12 hours. Bake straight from the fridge, adding 5 extra minutes.

Q: Can I skip the oats?
A: You can—but the topping will be more like shortbread than crumble. Still delicious, just denser.

Try More Recipes:

• Ina Garten Yellow Cake
• Ina Garten Cranberry Cream Cheese Bread
• Ina Garten Mandel Bread