SUMMER PEACH & BLUEBERRY CRUMBLE
If there is one dessert you have to make before the beautiful and delicious bounty of summer fruits leaves us it is this here crumble. It is tried, trued and tested and has been my go-to dessert for the past couple of weeks. It is so simple, comes together in a matter of minutes and will be the show stopper at your final end of summer dinners. Or ya know just a simple weekend dessert, whipped up for the family in no time.
Now to be honest, I am not totally sure what constitutes a crumble or a crisp, this is definitely not a cobbler but I kinda thing it is an in-between crumble/crisp. The topping is buttery, stays a little soft in texture but also get a little crispy on the very top. For me it is the best of both worlds for a topping; melts in your mouth but also gives the whole crumble a nice crunch with every bite.
Not a peach or blueberry fan? You can easily switch out for your favourite kind of fruit, just make sure they are fresh and juicy. This helps gives the crumble its juicy and jammy like texture. I have made it at least 3 times in the past couple of weeks and each time it is gobbled up. I like to serve it warm with a scoop of ice cream!
Peach & Blueberry Crumble
5 large peaches
1 pint of blueberries
1 tbsp pure vanilla
zest of one lemon
juice of half a lemon
1/3 cup sugar
1/4 cup flour
Crumble topping
3/4 cup flour
1/4 cup sugar
1/4 cup lightly packed brown sugar
1/2 tsp salt
1/4 tsp cinnamon
1/3 cup cold butter + 2 tbsp
Directions
Preheat oven to 350 degrees
Slice the peaches into sections and place in a large bowl. Add in the blueberries, lemon zest, lemon juice, sugar and flour. With a spatula, gently mix fruit evenly until all of the fruit is coated and set aside (for at least 5 minutes).
In a medium bowl add the crumble ingredients; flour, sugar, brown sugar, salt, cinnamon and mix well. Next add in your butter, I used my hands to crumble it into pea size bits.
In a deep pie dish, spread the fruit evenly, sprinkle the crumble topping all over and bake for 50-55 minutes, until the top is browned and the fruit is bubbly. I broil for an additional 2-3 minutes.
Serve warm with ice cream.