Ever since the start of summer and the appearance of blueberries and strawberries galore, I have been eagerly anticipating the start of peach season. To me, a hallmark of summer is selecting a giant basket of peaches at the farmer’s market and proceeding to slowly but surely make one’s way through all the giant, glorious peaches. Peaches are great on their own after a quick rinse, but why not slice them up and throw them in a cobbler, a pie, or this yummy crumble? However you might want to save making this for a cooler summer day to tolerate the hot oven in your kitchen.
I had originally planned to make a peach cobbler once peaches showed up in grocery stores in the droves, but I couldn’t help but alter my plans once I found this blueberry-peach crumble recipe. I have to admit, a main reason for that was because the purple and orange-yellow colors looked absolutely fantastic. I also didn’t really want to roll out dough for a cobbler topping so a quick mixture of oats, flour, sugar, and butter to throw on top of the fruit was irresistibly easy! The blueberries and peaches in this crumble were juicy and fantastic. This crumble is a must-serve along with giant scoops of vanilla ice cream!
adapted from Two Peas and Their Pod
2 c (1 pt) blueberries, rinsed
2 1/2 c peeled and sliced peaches* (about 5-6 medium sized peaches, but I got by with just 4 massive peaches)
1 tbsp fresh lemon juice
1 tsp grated lemon zest
1/4 tsp vanilla extract
1/2 c granulated sugar (**I felt the syrup was too sweet so I would decrease this amount of sugar to 1/4 c the next time I make it. The fruit is sweet enough on its own!)
1/4 c all purpose flour
*how to peel peaches: place a saucepan of water on the stove and get it to boiling or nearly-boiling. nearby, place a bowl of ice water. using a slotted spoon, place rinsed peaches in the boiling water for 30-45 seconds, then submerge in the ice water. the skin should separate and be easy to peel off. if not, repeat the process. sometimes even this doesn’t work and some peaches are just stubborn and you need to take a peeler to them the best you can.
1/2 c all purpose flour
1/2 c oats
1/3 c brown sugar
1/4 c granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
6 tbsp cold butter, diced
Preheat the oven to 350 degrees F.
In a large bowl, combine the blueberries, peaches, lemon juice, and lemon zest. Add in the vanilla, sugar, and flour. Gently toss until all the ingredients are well combined.
Pour the fruit mixture into a 2 quart ceramic or glass baking dish and evenly spread it out across the bottom of the dish. Set aside while making the crumble topping.
In a separate mixing bowl, toss together the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. When that is evenly combined, add the cold butter and mix it with a fork or your fingers until you form large crumbles.
Spread the crumble topping across the top of the fruit in the baking dish.
Bake the crumble at 350 degrees for 35-40 minutes until the crumble is a golden brown and the juices are bubbling up the sides.
Let it cool slightly, and serve warm or at room temperature with lots of vanilla ice cream!
Nearly empty crumble dish after sharing it with friends… 🙂