Ingredients
Scale
- 1 pint fresh blueberries
- 2 ripe peaches, pitted and sliced
- 1 cup crushed pineapple, drained
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, cubed
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, gently combine blueberries, sliced peaches, and drained crushed pineapple. Spread the fruit mixture evenly in a greased 8×8 inch baking dish.
- Step 2: In a separate bowl, combine the flour, rolled oats, brown sugar, and cinnamon.
- Step 3: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Step 4: Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
- Step 5: Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
- Step 6: Let cool slightly before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- Store leftover blueberry peach pineapple crumble, covered, in the refrigerator for up to 3 days.
- To reheat, gently warm individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until heated through.
- A scoop of vanilla ice cream or a dollop of Greek yogurt beautifully complements the warm, fruity flavors of this crumble.
- For extra flavor, toast the oats lightly in a dry skillet before adding them to the crumble topping to enhance their nutty taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American