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Peach Blueberry Crumble

Peach Blueberry CrumbleI thought the Parmesan cheese in this reader-submitted recipe sounded unusual at first…until I tasted it! Wow, cheese goes well with fruit, and it boosts the enjoyment of this homespun dish.

Serves 4.



  • 1 lb peaches (about 4 medium-sized peaches)
  • 3 Tbsp granulated sugar
  • 2 Tbsp all-purpose flour
  • 1/8 tsp sea salt
  • 1 Tbsp fresh-squeezed orange juice (optional)
  • 2 c blueberries, fresh or frozen
  • 1/4 c finely grated Parmesan cheese


  • 4 Tbsp butter
  • 1/3 c granulated sugar
  • 3 Tbsp brown sugar, packed
  • 1/2 c all purpose flour
  • 1/8 tsp sea salt
  • 1/2 c old-fashioned rolled oats, divided


  1. For the filling: Prepare peaches, peeling, pitting, and slicing them into 1-inch slices.
  2. In a large bowl, mix together sugar, flour, and salt; add peaches and orange juice, coating peaches thoroughly. Add berries and Parmesan cheese; toss together lightly. Place filling into a buttered 11 x 7 x 2 inch baking dish.
  3. For the topping: Cube butter and place with sugars, flour and salt in a food processor. Pulse together. Add 1/4 cup of the oats and pulse again a couple of times.
  4. Pour topping over filling, then sprinkle remaining oats on top.
  5. Bake at 350 degrees F for 40-45 minutes, or until filling bubbles. Serve warm or at room temperature with whipped cream topping.

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