Peach Blueberry Crumble

May 19, 2014

in American

This past week I got to enjoy some really warm summer-like days (my fave). As it started to cool off this weekend I thought why not bake something inspired by summer?

So, that’s exactly what I did. I whipped up this super easy peach and blueberry crumble. There really isn’t much prep work, throw it in the oven, scoop it into some fancy schmancy glasses, top it with a little french vanilla ice cream… and done!

Peach Blueberry Crumble
Prep time
Cook time
Total time
Adapted from Ina Garten's Peach and Blueberry Crumbles
Cuisine: American
Serves: 8-10
  • 2 pounds firm, ripe peaches (6-8 peaches)
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup granulated sugar
  • ¼ cup all purpose flour
  • ½ cup blueberries
  • 1½ cups all purpose flour
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar
  • 1½ sticks cold unsalted butter, diced
  • ½ teaspoon kosher salt
  • ½ teaspoon pumpkin spice
  • ¾ cups chopped pecans
  1. Preheat oven to 350 degrees F.
  2. In a large pot bring water to a boil. Place peaches in boiling water for 1 minute until their skins peel off easily. Immediately place them in a bowl with cold water. Peel peaches, slice them into wedges and place them in a large bowl. Add lemon zest, lemon juice, sugar and flour. Stir to combine. Carefully stir in blueberries and set aside for 5-10 minutes.
  3. Spoon mixture into a medium sized souffle dish.
  4. To prepare the crumble. In a medium bowl whisk together flour, both types of sugars, salt, and pumpkin spice. Add diced butter and blend with a pastry blender or in a mixer fitted with the paddle attachment on low. Until the butter is the size of peas. With your fingers blend topping until it's in big crumbles. Sprinkle over the prepared fruit. Place the souffle dish on a sheet pan and bake for 45 minutes or until the crumble topping is browned and the juices are bubbly.
  5. Serve warm or at room temperature. Preferable with a scoop of vanilla ice cream.


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