This is an easy summer recipe for Peach Blueberry Crumble that uses fresh summer fruits combined with a tasty, yet healthy (?) flour and oatmeal crumble.
The making of Peach Blueberry Crumble
I don't often make desserts. It's just not my thing...sweets. Give me a good cheese plate and I'm a happy camper, but most desserts...meh. Not so much. However, sometimes the fruits of the season just call out. Scream out. Eat Me.
The summer fruit was screaming at me ... EAT ME ... so I did.
I love summer peaches. I can cut them up, pour a little fresh cream over the top, and call that dessert. Guess you could just say I'm a peaches and cream kind of girl. And overall, if I'm having dessert, it usually contains fruit. So when I was at the Farmer's Market the other day and could smell the peaches as I passed by the farm stand, I had to stop and get some. I mean, they were seriously fragrant. A little further down the aisle, blueberries. Peaches and blueberries; I knew exactly what I was going to make ... Peach Blueberry Crumble.
So let's start with the peaches
When choosing peaches for this dish, choose peaches that are ripe, but still firm. You want them to be able to hold their shape after the crumble is cooked.
Peel them and then cut them into bite-sized chunks. I like chunks better than slices for this preparation, but you could slice them as well. Place them in a bowl and add some lemon zest, juice (remember, zest first, juice second), sugar, (the sugar might need to be adjusted slightly depending on how sweet your peaches are, mine were very sweet, so I used only ½ cup, you might need a bit more) along with some cornstarch (or flour). As with all of my sweet dishes, I add a pinch of salt (which brings out the sweetness and enhances flavor) and a "dash" of pumpkin spice. If you don't have pumpkin spice, use a dash of cinnamon.
The crumble part of the program
For the crumble part of the dish, I used a combination of flour and oatmeal, along with both granulated and brown sugar, a pinch of salt, a dash of cinnamon, and of course, cold unsalted butter that was cubed. Be sure the butter is cold.
Put those ingredients into the work bowl of a food processor and process, using on and off pulses, until it's crumbled (thus the word Peach Blueberry Crumble). Once this is done, add ⅓ cup of toasted almond slices. You could use toasted walnuts as well. Pulse that a few times, just to break them up and incorporate them into the crumble, but you want to still be able to see the nuts so don't overdo it. Of course, if you don't like nuts, then you can omit them. Love cooking. Anyway YOU want it is how YOU can get it!
Save the blueberries for last
Blueberries. One of nature's "superfoods". Also, one of nature's most staining foods. When you add blueberries to most dishes, you will find they are more than happy to turn whatever food you add them to, blue. I didn't want my Peach Blueberry Crumble to be blue. I wanted it to be peachy. So I added the blueberries at the last minute.
I then quickly poured the mixture, juice and all, into my baking dish; set it onto a parchment-lined cookie sheet, crumbled the topping over, and popped it into a 350º oven for about 40 minutes. You want to use either parchment paper or aluminum foil on your cookie sheet, and you want to put this on a cookie sheet, as it will bubble over and make a big mess. So unless you love cleaning your oven, I highly recommend using the cookie sheet.
After your time is up...
LindySez: Serve this warm, or at room temperature with some vanilla ice cream or whipped cream, or just plain old plain.
I sent the left-overs to work with BB the next day, it was well-received by the staff with one, who ate it for breakfast, claiming it was "uber good". No worries to eat it for breakfast. I mean really, it's got oatmeal and fruit in it. That sounds like breakfast food to me. How about you?
Peach Blueberry Crumble
- For the Filling
- 2 pounds ripe but firm, peaches (about 6 to 8)
- 1 - 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup granulated sugar or as needed
- ¼ cup cornstarch
- Pinch salt
- Dash pumpkin spice or cinnamon
- For the Topping
- ½ cup all-purpose flour
- ½ cup rolled oats such as Quaker Old Fashioned Oats, not quick cook
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 stick 4 ounces cold unsalted butter, diced
- ⅓ cup toasted slivered almonds or walnut pieces (optional)
- Whipped cream or vanilla ice cream optional
- Heat the oven to 350°F. Prepare the FillingPeel, pit, and cut the peaches into bite-sized pieces, or slices. Place into a bowl and add the lemon zest, juice, sugar, cornstarch, and pumpkin spice. Toss well. Gently stir in the blueberries. Pour the mixture into a baking dish (8 x 8 or slightly larger).
- Prepare the Topping: Place the flour, oats, sugars, salt, cinnamon, and butter into the bowl of a food processor fitted with the metal blade. Pulse, using on and off pulses, until you have a crumbly grainy mixture. Add the nuts and pulse a few times to incorporate them into the mixture. Rub the mixture with your fingers to form large crumbles; place them evenly over the top of the filling. Place onto a parchment-lined cooking sheet, and then into the middle of the oven. Bake for 40 to 45 minutes or until the top is nicely browned and the filling is bubbly and hot. Allow to set for at least 15 minutes. Serve warm or at room temperature. Whipped cream or vanilla ice cream is optional but delicious.