Blueberry Peach Crumble
The fourth of July is made for BBQ’s and outdoor activities, right? Plus, it was like a super long weekend since the holiday fell on Thursday, which meant more time for frolicking outdoors! Not so much here in Atlanta. It rained for five days straight. FIVE DAYS!! This photo pretty much sums up my view
It doesn’t quite scream summer. Or make you want to do too much activity for that matter. I have to say I was a little envious every time I looked on instagram and saw people having BBQ’s, laying by the pool, traipsing about to concerts and outdoor activities. Thank goodness me and the hubby just got back from a trip to Jamaica or I might have had a minor tantrum.
So, determined to not let the weather kill my vibe (I love that song by the way), I decided to make the quintessential summer dessert.
A fruit crumble/crisp/cobbler, whatever you want to call the crunchy, butter topping.
I picked up a few juicy Georgia peaches, thawed out a pint of sweet blueberries I picked up from Whole Foods when they had that awesome deal and got to baking.
I cut a little X on the bottom of the peaches and stuck them in boiling water for about 30 seconds to quickly and easily peel the skin off. It’s amazing how the skin just peeled right off. It made me want to find more recipes that called for peeled peaches, haha.
The rest of the ingredients come together in a snap. Combine the fruit and sugar in one bowl and let it sit to let the flavors blend together. Add the dry ingredients in another bowl and create your crumble topping by breaking up diced, cold butter. Put the fruit in your pie dish, scatter on the topping and you’re ready to throw that baby in the oven.
45 minutes later…
nice warm, bubbly dessert!
And all is right with the world. No matter what mother nature is doing out there!
Your How To: Preheat the oven to 350 degrees. In a large bowl, combine 1 pint of blueberries, 5 peeled and sliced peaches, juice from ½ a lemon, 1 teaspoon lemon zest, ¼ vanilla extract, 1 teaspoon ground cinnamon, ½ cup sugar, and ¼ cup all-purpose flour. Gently mix together until the fruit is coated. Set the fruit mixture aside. In another large bowl, combine the ½ cup all-purpose flour, ½ cup old fashioned oats, 1/3 cup brown sugar, ¼ cup sugar, ½ teaspoon salt, and 1 teaspoon cinnamon. Stir together with a whisk. With your fingers, mix in 6 tablespoons diced, cold butter until the mixture comes together and you have nice sized crumbles. Pour the fruit mixture in a glass pie or baking dish and sprinkle the crumble mixture evenly over the fruit. Place the dish on a baking sheet pan lined with parchment paper and bake for 40 to 45 minutes, depending on when the top has browned and is crisp and the juices are bubbly. Serve warm or at room temperature.
* you can make the crumble in individual ramekins or make the crumble ahead of time-just store the unbaked crumble in the refrigerator and bake when ready!recipe adapted from twopeasandtheirpod
And don’t forget…TODAY is the LAST DAY to enter the RiRi Woo GIVEAWAY!! Stop procrastinating and GO ENTER NOW!!
Chat ya’ later