Peach and Blueberry Oat Crumble
Juicy peaches and blueberries under a buttery oat crumble, with no nuts or eggs anywhere.
- Time55 min
- LevelEasy
- Costabout £0.65 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 313kcal
- 48.4gcarbs
- 24.7gof which sugars
- 11.6gfat
- 6.6gsaturates
- 4.2gprotein
- 3.9gfibre
- 0.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Toss the peaches, blueberries, caster sugar, vanilla and cornflour in a baking dish.
- 2
Rub the flour, oats, butter, brown sugar and cinnamon together with your fingertips until it looks like coarse crumbs with some small lumps.
- 3
Scatter the topping evenly over the fruit without pressing it down.
- 4
Bake for 35 to 40 minutes, until the top is golden and the fruit is bubbling at the edges.
38 min 20 s - 5
Leave to cool for 10 minutes. Serve with custard or ice cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
