It’s peach season!! Meaning peaches are the sweetest and most cost effective during this time of year 🙂
Not having gone as crazy last year as buying a giant basket of peaches from the farmer’s market where we used it to make our Summer Peach Crumble, we decided to used the peaches we bought from the grocery store to make this Peach and Blueberry crumble as somehow we ended up with 3 pints of blueberries that we barely touched throughout the week…. >_> It worked out pretty well because we had friends come over for dinner and we always prep a full course meal whenever we have people over and a full course meal would not be complete without dessert.
Although there is the option to make peach and blueberry pies instead of crumbles, our personal preference is to have crumble because of the nice texture that it has. Plus, it’s a lot easier to make the crumble from scratch than it is to make pie crust from scratch as it requires less prep time.
To make the peach and blueberry crumble, all you have to do is sprinkle some sugar, cornstarch, some lemon juice and lemon zest onto the peeled peaches and fresh blueberries and toss it around a bit. The corn starch will help thicken the fruit juices up once they are being baked.
Top the fruit off with some crumble — make sure not to add too much crumble or else it will not crisp up properly. You should still be able to see some fruit sticking out after you add your crumble. We baked our crumble in little ramekins so that it’s already portioned and easy to serve to our guests. However, you can easily make this in a small baking tray as well.
Bake these for 40-45 minutes in a 350F oven until you see the fruit juices start to bubble up and the crisp is a nice golden brown. You can serve this with some fresh vanilla ice cream as well but sadly we did not have any 🙁