Peach and Blueberry Crumble

This Peach and Blueberry Crumble is a delightful way to enjoy the flavors of summer. Fresh Press Farms High Oleic Sunflower Oil adds a light and neutral flavor to the crumble topping. The combination of juicy peaches, burst-in-your-mouth blueberries, and the crunchy, sweet crumble creates a perfect balance of textures and tastes. Serve this warm dessert as a delicious ending to your summer meals or as a sweet treat for gatherings and celebrations.


  • For the fruit filling:

    • 4 ripe peaches, peeled, pitted, and sliced
    • 1 cup blueberries
    • 2 tablespoons maple syrup
    • 1 tablespoon cornstarch or arrowroot powder
    • 1 teaspoon lemon juice
    • 1/2 teaspoon vanilla extract


  • For the crumble topping:

    • 1 cup almond flour
    • 1/2 cup rolled oats (gluten-free if desired)
    • 1/4 cup coconut sugar or brown sugar
    • 1/4 cup chopped almonds or walnuts
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 cup Fresh Press Farms High Oleic Sunflower Oil
    • Optional: Vanilla ice cream or whipped coconut cream, for serving


      • Preheat the oven to 375°F (190°C). Grease a baking dish with a little Fresh Press Farms High Oleic Sunflower Oil.
      • In a large bowl, combine the sliced peaches, blueberries, maple syrup, cornstarch or arrowroot powder, lemon juice, and vanilla extract. Toss gently to coat the fruit evenly. Transfer the mixture to the prepared baking dish.
      • In a separate bowl, combine almond flour, rolled oats, coconut sugar or brown sugar, chopped almonds or walnuts, ground cinnamon, and salt. Mix well to combine.
      • Drizzle Fresh Press Farms High Oleic Sunflower Oil over the dry ingredients. Use a fork or your fingers to combine until the mixture resembles coarse crumbs.
      • Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
      • Bake in the preheated oven for 30-35 minutes, or until the fruit is bubbling and the crumble topping is golden brown.
      • Remove from the oven and let it cool for a few minutes.
      • Serve the peach and blueberry crumble warm, optionally with a scoop of vanilla ice cream or a dollop of whipped coconut cream.