Peach and Blueberry Crumble

This is a new take on a quintessential all-American dessert. All my favorite things about a great crumble are here: the tartness of the blueberries, the sweet syrup of the baked peaches, and the crunchy, crust-like topping—but without all the sugar you will normally find hanging out in this dish. It’s a healthier alternative that still tastes like an indulgence.



8 servings
1 pound frozen peaches, thawed, or 3 large peaches, pitted and thinly slicedfrozen peaches1
1 pound frozen blueberries, thawed and drained, or 1 ½ cups fresh blueberriesfrozen blueberries1
2 tablespoons pure maple syrupmaple syrup2
2 teaspoons pure vanilla extractvanilla extract2
1 ½ teaspoons ground cinnamonground cinnamon1 ½
Grated zest of 1 large lemonlemon(s)1
2 tablespoons fresh lemon juice (from 1 large lemon)lemon juice2
¼ teaspoon fine sea saltfine sea salt¼
¾ cup sliced almondsalmond(s)¾
½ cup old-fashioned rolled oatsrolled oats½
2 tablespoons honeyhoney2
1 tablespoon safflower or grapeseed oilgrapeseed oil1
½ teaspoon ground cinnamonground cinnamon½


Position an oven rack in the center of the oven and preheat the oven to 375°F.
In a medium bowl, combine the peaches, blueberries, maple syrup, vanilla, cinnamon, lemon zest, lemon juice, and salt. Pour into a TK x TK-inch baking dish.
In a medium bowl, combine the almonds, oats, honey, safflower oil, and cinnamon. Stir until well to combined.

Sprinkle the topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, 30 to 35 minutes.

Let cool for at least 30 minutes before serving.


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