A delicious twist on a summer classic… This blueberry peach cornbread crumble is made with fresh (or frozen!) peaches and blueberries and topped with a crispy, buttery cornbread topping. Baked until bubbling and golden brown then served with vanilla ice cream and a drizzle of honey for a super easy crowd pleasing dessert.

What’s in a Blueberry Peach Cornbread Crumble?

Peaches and blueberries: For this crumble you can use fresh or frozen fruit. I actually like to use fresh blueberries in combination with frozen peaches so I don’t have to take the extra time to slice them myself. Just make sure to let your fruit thaw for a couple hours at room temperature to ensure the crumble doesn’t burn before the filling thickens.

Sugar: For the crumble, you’ll need a combination of brown sugar and granulated sugar for that crispy crunchy top. The filling takes just a little granulated sugar to bring out the flavor of the fruit.

Lemon juice: Adds a touch of acidity and helps enhance the natural sweetness of the peaches and blueberries.

Cornstarch: Helps thicken the natural juices in the fruit for an almost syrupy like consistency. Great for spooning over ice cream.

All purpose flour: This gives the crumble some structure. I haven’t tried using any other types of flour, but since crumbles are pretty robust I don’t see why a gluten free flour blend wouldn’t work. The texture might be a little different, but still delicious.

Cornmeal: I recommend using a finely ground cornmeal, but course grits might work too for a slightly different texture.

Baking powder: Just a bit to lighten up the crumble topping.

Butter: I used dairy free butter for this blueberry peach cornbread crumble, but feel free to use regular butter if you prefer. I find it’s easier to work with when softened so let it sit on the counter for a bit or pop it in the microwave for 10-20 seconds before incorporating.

Salt: Really important if you use unsalted butter. It can be omitted if your butter is salted, but honestly doesn’t hurt to add in anyways.

How to Make Blueberry Peach Cornbread Crumble

One thing that I love about this dessert is that it’s pretty hard to mess up. Even if you botch up the measurements a bit, it’s still going to turn out delicious. That’s not to say you should—follow the recipe, but don’t worry about adding an extra tablespoon of butter or something like that.

Start by making the cornbread crumble topping. Super simple, whisk your flour, cornmeal, baking powder and salt in a bowl then toss in the butter. If you’re using sticks, make sure to cube it up. I like to use a fork to work the mixture into pebbles. Set that in the fridge to chill while you make the filling.

Chop up the peaches (or don’t if using frozen) and toss them with the blueberries, sugar, cornstarch and lemon juice. Dump everything into a skillet or 9×9 baking dish and sprinkle over your chilled crumble. Everything bakes for about 30-35 minutes, depending on the temperature of the fruit. You’ll know it’s done when the top is deeply golden brown and the fruit is vigorously bubbling on the outer edges.

Now for serving, you’ll want to let it cool for at least 15 minutes to really let those juices thicken. I’m actually a big fan of room temperature crumbles, but warm is good too. This is optional but I love the way a bit of honey tastes drizzled over the cornbread. Top with vanilla ice cream and enjoy!

Tips and Substitutions

• This blueberry peach cornbread crumble can be made in advance by preparing the filling and crumble and storing separately in the fridge up to overnight.
• The crumble will keep for up to five days in the fridge when sealed in an airtight container. I don’t recommend freezing as the fruit and crumble will become mushy when reheated.
• Feel free to omit either types of fruit, substituting in more peaches or blueberries. Strawberries, blackberries and nectarines are all good options too.

More Summer Desserts to Try

• Vanilla roasted strawberry shortcakes
• Whole wheat blueberry buckle
• Chocolate zucchini snack cake
• Blueberry Thyme cobbler
• Strawberry rhubarb crumb cake

Made this recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!

Yield: 6 servings

Blueberry Peach Cornbread Crumble

Print

Sweet summer blueberries and peaches tossed with a buttery cornbread crumble and scoops of vanilla ice cream for a delicious crowd pleasing dessert.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 cup all purpose flour
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup cornmeal
• 1/2 tsp baking powder
• 12 tbsp butter, softened
• 1/2 tsp salt (omit if using salted butter)
• 2 lbs (about 5-6 medium) fresh or frozen* peaches
• 1 lb (about 3 cups) fresh or frozen* blueberries
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 2 tbsp lemon juice
• Vanilla ice cream and honey for drizzling

Instructions

1. Preheat the oven to 375º F
2. To make the crumble, whisk together the flour, sugars, cornmeal, baking powder and salt. Add the butter and use a fork to work the mixture into pea sized pebbles. Place in the fridge to chill while you prepare the other ingredients.
3. In another large bowl, mix the peaches and blueberries with sugar cornstarch and lemon juice. Pour into a skillet or baking dish.
4. Sprinkle with chilled crumble and bake for 30-35 minutes, until golden brown and bubbling on the edges. Let cool for 15 minutes before serving. Enjoy with vanilla ice cream and a drizzle of honey if desired.

Notes

*If using frozen fruit, let thaw at room temperature for 2-3 hours before using.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 576Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 71mgSodium: 445mgCarbohydrates: 84gFiber: 3gSugar: 54gProtein: 5g

All nutritional info is an estimation