Sam When summer fruits are at their peak, there’s no better way to celebrate than with a warm and juicy Summer Fruit Crumble (Peach + Berry). Bursting with sweet peaches, juicy berries, and a golden, buttery crumble topping, this rustic dessert is simple, satisfying, and made to impress. Whether you’re baking for a family picnic, a summer potluck, or just a cozy evening treat, this easy peach and berry crumble will be your go-to recipe all season long.
This summer fruit crumble with peaches and berries showcases the best of the season—naturally sweet, lightly tart, and full of vibrant color. It’s the kind of dessert that feels homemade in the best way, with just the right balance of comfort and elegance. The ingredients are accessible, the method is forgiving, and the result is nothing short of magical.
What makes this dessert so special is its versatility. You can use just-picked fruit or frozen, sweeten it lightly or go indulgent, and bake it in any dish you have on hand. Whether you’re new to baking or a seasoned pro, this easy summer crumble recipe will earn a permanent spot in your seasonal rotation.
Curious about the health benefits of peaches? Learn more from the Medical News Today’s peach profile. Wondering about antioxidant-rich berries? Check out Harvard’s guide to berries and brain health. Need guidance on healthy baking alternatives? Explore the Mayo Clinic’s sugar substitution tips.
RECIPE OVERVIEW
- Difficulty Level: Easy
- Cuisine: American / Summer Dessert
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: ~55 minutes
Nutritional Snapshot (Per Serving)
- Calories: ~260
- Fat: 12g
- Carbohydrates: 38g
- Sugar: 22g
- Fiber: 3g
- Protein: 3g
Budget Breakdown
- Peaches (fresh or frozen): ~$3.00
- Mixed berries: ~$3.50
- Pantry staples (flour, oats, sugar, butter): ~$2.00
- Lemon & cinnamon: ~$1.00
- Total Cost: ~$9.50
- Cost per Serving: ~$1.60
Why You’ll Love This Summer Fruit Crumble
- Showcases ripe summer fruit with minimal fuss
- No special equipment or pastry skills required
- Perfect balance of juicy filling and crisp topping
- Customizable with gluten-free or low-sugar options
- Tastes amazing warm with ice cream or yogurt
Perfect For:
- Summer potlucks and picnics
- Family desserts or brunch tables
- Easy summer dessert with peaches and berries
- Bake sales or gifting in jars
- Weeknight baking with pantry staples
Behind the Recipe
This easy summer crumble was inspired by a backyard haul of peaches and a surplus of berries from the farmer’s market. It’s one of those recipes where fruit does most of the work. Instead of fiddling with crusts or layering batters, you toss fresh fruit in lemon juice and sugar, top it with a simple oat crumble, and bake until golden and bubbly.
The result? A deeply comforting mixed fruit crumble with soft, syrupy fruit and a toasty, crunchy topping. You can easily swap in nectarines, cherries, or plums for the peaches, or add raspberries, blackberries, or blueberries to suit what’s in season. It’s also an ideal make-ahead summer fruit crumble for potlucks because it travels well and tastes great even at room temperature.
Ingredients You’ll Need
For the Fruit Filling:
- 3 ripe peaches, sliced (about 2 cups)
- 2 cups mixed berries (blueberries, raspberries, blackberries)
- 2 tablespoons lemon juice
- ¼ cup granulated sugar or coconut sugar
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
For the Crumble Topping:
- ¾ cup rolled oats
- ½ cup all-purpose flour (or almond flour for gluten-free)
- ⅓ cup brown sugar or maple sugar
- ½ teaspoon cinnamon
- Pinch of salt
- 6 tablespoons unsalted butter (cold, cubed)
Ingredient Highlights
- Peaches: Choose firm but ripe fruit. You can peel them or leave the skins on for texture and color.
- Berries: Use a mix—blueberries, raspberries, blackberries. Frozen berries work well too; just don’t thaw first.
- Lemon Juice: Brightens and balances the natural sweetness.
- Oats: Rolled oats provide hearty crunch in the crumble.
- Butter: Cold butter helps create a crumbly, crisp topping.
How to Make Summer Fruit Crumble (Peach + Berry)
- Prep the Fruit: In a large mixing bowl, combine peaches, berries, lemon juice, sugar, cornstarch, and vanilla. Toss to coat and transfer to a greased 9×9-inch baking dish.
- Make the Topping: In another bowl, mix oats, flour, sugar, cinnamon, and salt. Cut in cold butter until crumbly.
- Assemble and Bake: Sprinkle topping over fruit. Bake at 350°F (175°C) for 35–40 minutes, until golden and bubbly.
- Cool and Serve: Let rest 10–15 minutes before serving. Enjoy warm, chilled, or at room temp.
Pro Tips for Success
- Use cold butter for a better crumble texture.
- Don’t overmix the topping—leave some clumps for crunch.
- Bake until bubbling for the thickest, juiciest fruit base.
- Add chopped nuts like almonds or pecans to the topping for extra texture.
- Serve with vanilla ice cream or Greek yogurt.
Easy Variations
- Gluten-Free: Use almond or oat flour.
- Low-Sugar: Halve the sugar or use coconut sugar.
- Vegan: Substitute butter with coconut oil or plant-based butter.
- Peach-Only or Berry-Only: Stick with a single fruit and adjust sweetness.
- Crisp Style: Increase oats, reduce flour for a crunchier topping.
Storage & Serving Suggestions
- Fridge: Store covered for up to 4 days.
- Freezer: Assemble and freeze unbaked for up to 1 month.
- Reheat: Warm individual portions in microwave or entire pan at 325°F for 10–15 minutes.
- Serve With: Whipped cream, vanilla ice cream, or a dollop of yogurt.
🍽️ Make It a Meal 🍜
Pair this Summer Fruit Crumble with:
- Grilled salmon or lemongrass chicken
- A crisp garden salad and iced tea
- Sparkling water with lime
- A brunch spread with eggs and pastries
Frequently Asked Questions
Yes! Use fruit straight from the freezer—no need to thaw. Just extend bake time slightly.
This crumble takes less than an hour and uses simple pantry ingredients—perfect for last-minute gatherings.
Use almond flour or oat flour, reduce sugar, and load up on fiber-rich berries.
Absolutely. Try coconut sugar, maple syrup, or date sugar for natural sweetness.
Up to 4 days when stored in an airtight container.
A crisp contains more oats and sometimes nuts. A crumble has a softer, streusel-like topping.
Yes! Assemble and refrigerate before baking or freeze for up to 1 month.
A mix of oats, flour, brown sugar, butter, and cinnamon delivers the best balance of crunch and flavor.
Final Thoughts
This Summer Fruit Crumble (Peach + Berry) is a fuss-free dessert that captures summer in every bite. It’s rustic, flavorful, and always crowd-pleasing. From BBQs to brunch tables, it’s the kind of dish you’ll crave year after year.
What makes it truly memorable is the way it brings people together—served bubbling hot from the oven with a scoop of vanilla ice cream or spooned into bowls the next morning for breakfast. It’s cozy, familiar, and endlessly flexible.
So whether you’re using orchard-fresh fruit or cleaning out the freezer, this peach and berry crumble will never let you down. It’s a celebration of fruit, flavor, and simplicity—just the way summer desserts should be.
Want more sunny desserts? Try our No-Bake Mango Cheesecake, Grilled Corn & Mango Salsa, or Passion Fruit Mousse.
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A rustic summer dessert made with juicy peaches and berries, topped with golden oat crumble. Warm, easy, and unforgettable!
Best Ever Summer Fruit Crumble with Peaches and Berries
Ingredients
For the Fruit Filling:
- 3 Ripe peaches, sliced (about 2 cups)
- 2 cups Mixed berries (blueberries, raspberries, blackberries)
- 2 tbsp Lemon juice
- ¼ cup Granulated sugar or coconut sugar
- 1 tbsp Cornstarch or arrowroot powder
- 1 tsp Vanilla extract
For the Crumble Topping:
- ¾ cup Rolled oats
- ½ cup All-purpose flour (or almond flour for gluten-free)
- ⅓ cup Brown sugar or maple sugar
- ½ tsp Cinnamon
- Pinch of salt
- 6 tbsp Unsalted butter (cold, cubed)
Instructions
- Prep the Fruit:In a large mixing bowl, combine sliced peaches, mixed berries, lemon juice, sugar, cornstarch, and vanilla extract. Toss gently until the fruit is evenly coated. Transfer the mixture to a greased 9×9-inch baking dish.
- Make the Crumble Topping:In another bowl, combine rolled oats, flour, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to blend until the mixture becomes crumbly with pea-sized clumps.
- Assemble the Crumble:Sprinkle the crumble topping evenly over the fruit mixture in the baking dish. Do not press down; the topping should remain light and textured for maximum crispness.
- Bake:Place the dish in a preheated oven at 350°F (175°C). Bake for 35–40 minutes, or until the topping is golden brown and the fruit mixture is bubbling around the edges.
- Cool and Serve:Let the crumble cool for at least 10–15 minutes before serving. Serve warm, at room temperature, or even chilled. Top with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finish.
