Peach and Blueberry Crumble
It’s peach season!! Meaning peaches are the sweetest and most cost effective during this time of year š
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 storeĀ to make thisĀ Peach and Blueberry crumbleĀ 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 theyĀ are being baked.
Top the fruit off with some crumbleĀ — 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 š
Peach and Blueberry Crumble
Ingredients
Filling
- 5 ripe peaches, peeled and diced
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup corn starch
- 3/4 cup fresh blueberries
Crumble topping
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
Instructions
- 1. Preheat oven to 350F.
- 2. In a medium sized bowl, add the peeled and diced peaches with the fresh blueberries. Add in the lemon zest, lemon juice, sugar, and corn starch. Gently toss and mix with a wooden spoon until all the corn starch is dissolved and everything is evenly mixed. The fruits should have an opaque sheen to it from the corn starch and lemon juice.
- 3. Evenly distribute the fruit mixture into 5 ramekins (depending on the size ofyour ramekin, this recipe may make 4 servings).
- 4. In a separate bowl, whisk together flour, sugar, brown sugar, salt, and ground cinnamon. Add in the cold diced butter and using a pastry cutter, cut in the butter into the dry mixture until it is the mixture looks super crumbly (the butter should be in very tiny pieces).
- 5. Top each ramekin off with the crumble topping ensuring that you can still see a bit of fruit peeking out. If you add too much topping, you're going to have bits of dry crumble left after you bake it.
- 6. Bake for 40-45 minutes until the fruit juices start bubbling or the crumble starts to brown.
