Blueberry Peach and Pistachio Crumble
Juicy peaches and sweet blueberries meet the nutty crunch of pistachios in this Blueberry Peach and Pistachio Crumble – a dessert that’s as vibrant as it is comforting. With a buttery, golden topping that cracks and crisps perfectly, every bite is a balance of juicy fruit, warm spices, and satisfying texture. Serve it straight from the oven with a scoop of vanilla ice cream for an effortless showstopper.
Blueberry Peach and Pistachio Crumble
Ingredients
- 6 large peaches peeled and sliced (poach 1 minute in boiling water to remove skin)
- 2 cups blueberries
- Zest of 1 lemon
- 3 tbsp cornstarch
- 1/3 cup sugar
For the Crumble Topping
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 2/3 cup pistachios finely chopped
- 1 tsp ground cinnamon
- 135 g about 6 tbsp butter, melted
To Serve
- Vanilla ice cream
- Fresh mint leaves
Instructions
- In a medium bowl, combine the sliced peaches, blueberries, lemon zest, cornstarch, and sugar. Mix gently until well combined.
- In a separate bowl, mix the brown sugar, flour, rolled oats, chopped pistachios, and cinnamon. Pour in the melted butter and stir until the mixture forms crumbly clusters.
- Transfer the fruit mixture to a baking dish. Evenly sprinkle the crumble topping over the fruit.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the topping is golden and crisp.
- Spoon the crumble onto plates and serve warm with vanilla ice cream and fresh mint.
