Fresh blueberries and peaches are topped with a sweet buttery oat crumble and baked until golden, bubbly, and perfect for summer.

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For the Filling:

For the Crumble Topping:

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1. Preheat the oven to 350°F.

2. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour.

3. Gently toss until the fruit is well coated, then let the mixture sit while preparing the topping.

4. In another large bowl, combine flour, oats, brown sugar, granulated sugar, salt, and cinnamon.

5. Stir the dry topping ingredients together with a whisk.

6. Mix in the cold diced butter with your fingers until the mixture forms large crumbles.

7. Place the fruit mixture in a 2-quart ceramic or glass baking dish, or a large cast iron skillet.

8. Sprinkle the crumble topping evenly over the fruit.

9. Place the pan on a large baking sheet.

10. Bake for 40–45 minutes, or until the topping is browned and crisp and the juices are bubbly.

11. Serve warm or at room temperature.

Serve with vanilla ice cream for a classic summer dessert.

This crumble can also be baked in individual ramekins.

The crumble topping can be made up to 2 days ahead and stored in an airtight container in the refrigerator.

Store baked crumble in the refrigerator for up to 3 days.