Blueberry Peach and Pistachio Crumble

Prep time : 15 minutes | Cook time : 30 minutes | Makes 8 large servings

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.

FOR THE FRUIT FILLING

• 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

1. Prepare the fruit filling:
   In a medium bowl, combine the sliced peaches, blueberries, lemon zest, cornstarch, and sugar. Mix gently until well combined.

2. Make the crumble topping:
   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.

3. Assemble the crumble:
   Transfer the fruit mixture to a baking dish. Evenly sprinkle the crumble topping over the fruit.

4. Bake:
   Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the topping is golden and crisp.

5. Serve:
   Spoon the crumble onto plates and serve warm with vanilla ice cream and fresh mint.