Skillet Peach and Blueberry Crumble

Ingredients

• 6 Peach, sliced thick, skin on
• 1 ½ cups Blueberries
• ⅜ cup Brown sugar, packed
• 2 tbsp Cornstarch
• 2 tbsp juice Lemon
• ½ tsp Ground cinnamon
• 1 tsp Vanilla extract
• 1 cup Old-fashioned rolled oats
• ½ cup Whole wheat flour
• ½ cup Raw almonds, roughly chopped
• 6 tbsp Unsalted butter, cold and cubed
• ½ tsp Kosher salt
• 3 tbsp Pure maple syrup
• 1 cup Plain 2% Greek yogurt (optional)

Method

1. Heat the oven to 375°F. Toss the peaches and blueberries in the skillet with the brown sugar, cornstarch, lemon juice, cinnamon and vanilla. Leave the skins on the peaches — they hold the slices together and they turn a good colour.
2. Let the fruit sit 10 minutes. It will draw out juice, which the cornstarch then thickens into a sauce rather than a puddle.
3. Rub the oats, whole wheat flour, almonds, salt and cold butter together with your fingers until it clumps in pieces the size of peas and hazelnuts. Uneven is right — uniform crumble bakes into a lid.
4. Drizzle the maple over the crumble mixture and toss once with a fork. That is what makes the clusters crisp rather than sandy.
5. Scatter it over the fruit, leaving gaps so the juices can bubble up through.
6. Bake 35-40 minutes, until the topping is deep golden and the fruit is bubbling thickly at the edges — not just steaming. Thin bubbles mean the starch has not set yet.
7. Rest 15 minutes before serving. Straight out of the oven it will run everywhere. With cold yogurt or ice cream.

Notes

✨ The restaurant touch

Serve it in the skillet at the table with a spoon stuck in it. Nobody has ever been disappointed by a cast-iron pan arriving still bubbling.

🧒 For the kids

Peel the peaches for a texture-sensitive kid and leave out the almonds — the crumble works fine without them.

🌿 From the garden

Ohio peaches from an orchard in August are worth planning around. Blueberries do well in containers here with acidic potting mix — two bushes will cover this and breakfast.

🥡 Leftovers

Keeps 3 days covered. The topping softens; 10 minutes in a 350°F oven brings it back. Excellent cold for breakfast with yogurt, which is not a joke.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.