If you hate blueberries, then you probably hate this blog because I KNOW all I’ve been making lately is blueberry desserts. But seriously, summer is almost over and I need to get in all of my last minute summer berry baking while I still can!
While cleaning out the fruit drawer of my fridge, I noticed that I had about six peaches that were a few days away from being completely yucky, so instead of wasting them, I paired them with blueberries for this delicious summer dessert. This can be eaten cold for breakfast (not that I know anything about that) or served up warm with a scoop of ice cream.
Here’s the recipe!
Peach Blueberry Crumble (adapted from The Barefoot Contessa)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
3 cups fresh blueberries
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup quick oats
1/4 cup light brown sugar, lightly packed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into a 9×13 baking dish, sprayed with cooking spray.
For the topping, combine the flour, oats, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly.