So last week I brought you a Peach Mango Pie and this week I am bringing you a Peach Blueberry Crumble. Besides the blueberries and it being a crumble the other big difference is that I used fresh fruit for this crumble.
First thing I needed to do was peel the peaches. To make it easy I opted to blanch them. I brought a pot of water to a boil and then added the peaches for about a minute. While the peaches were boiling, I placed a colander in my sink and ran cold water over it. Once the peaches were ready, I transferred them to the colander and let the cold water cool them down. It was then easy to peel off the skin using a paring knife and then slice the peaches into wedges. Along with the peaches, I folded together blueberries, lemon juice, lemon zest, sugar and flour. After letting it sit for a few minutes I transferred it to a 9-inch pie dish.
Next, I made the crumble topping. If you have a stand mixer, I highly suggest using it to make the topping. I opted to use my hand mixer instead and it took much longer to get the consistency – small peas – I needed and some of the mixture went flying out of the bowl while I was mixing it.
Once it was right though I used my fingers to create large crumbs and sprinkled it evenly over the fruit.
I baked it in a 350 F preheated oven until the topping turned a golden brown and the juices were bubbling. While this takes about 45-50 minutes to achieve, it won’t be that long before this dessert makes your home smell AH-MAZING! And since peach season is slowly winding down this would be a great dessert to make in the fall with apples and dried cranberries. I would just reduce the amount of cranberries to maybe 3/4 – 1 cup and the flour to 1/4 cup.
Peach & Blueberry Crumble
For the Fruit:
3 large ripe peaches (about 2 lbs.)
1 pint of fresh blueberries (2 cups)
Zest & juice of 1 lemon
1/2 cup sugar
1/3 cup flour
For the Crumble Topping:
1 cup flour
1/3 cup sugar
1/4 cup light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 stick cold unsalted butter, diced
Vanilla Ice Cream, for serving
Preheat the oven to 350 F.
Bring a pot of water to a boil, add the peaches and boil for 1 minute. Transfer them immediately to cold water. Peel the peaches and then slice them into thick wedges and place them in a large bowl. Add the blueberries, lemon zest, lemon juice, sugar and flour. Gently fold everything together using a rubber spatula. Let the mixture sit for a few minutes before transferring to a 9-inch pie dish.
Add the ingredients for the crumble topping to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles peas. Using your fingers to clump the mixture together into large crumbles and sprinkle evenly over the fruit.
Bake for 45 to 50 minutes, until the crumble topping begins to brown and the juices from the fruit are bubbly.
Let cool for a few minutes before serving.