The Proof is in the Fruit [Blueberry-Peach Crumble]

So here we are, right in the very humid midst of a long awaited summer. 

I can always tell summer is well into full swing when the bounty of fruits and vegetables make their way into nearly every nook and cranny of my kitchen. Tomatoes gracing every window sill, cannelloni-like bundles of damply wrapped herbs lined up on every shelf, berries resting lazily in a permanently present colander in the sink. The produce of the season brightly paints the otherwise bland kitchen with it’s colourful presence. 

The abundance of summer fruit makes it hard not sprint to the kitchen for the baking cupboard with every new bundle brought home from the market. I often don’t think ahead of my wallet, and end up with so much fresh fruit that it would take a small bakery to use it up. So it’s no surprise that I make a LOT of crumbles, crisps and cobblers (did you ever think of how odd it is that they all start with C’s? No?). They are the easiest way to use up large quantities of your colourful, newly purchased friends. 

I stumbled upon some oddly early Ontario peaches and blueberries at the grocery store the other day, and knew immediately they were to find home tucked lusciously under a short-bread-like layer of butter, flour and sugar. Hello, dreamboat! 

If you’ve yet to experience to tantalizing combination of peaches and blueberries, I suggest you wait no longer. Aside from the deliciousness factor, the way the gurgling baked blueberries and highlights of peachy orange look are so beautiful you won’t even be thinking about how it tastes. 

Blueberry Peach Crumble

4 large peaches, peeled and cut into 2” slices
1 pint blueberries, rinsed and patted dry with a paper towel
2 tsp lemon zest
2 tbsp lemon juice
1/2 cup granulated sugar
1/4 cup all purpose flour

1 cup all purpose flour
1/3 cup sugar
1/4 cup brown sugar, packed
1/2 tsp salt
1/4 tsp cinnamon
1 1/4 stick butter, diced small

Preheat oven to 350. 

In a large bowl, toss all the fruit ingredients together until combined. The flour might be a little gluey looking, and that’s perfectly fine. Pour into a 9-inch baking dish. Set aside 

For the crumble, whisk the first 5 ingredients together until combined. Add the butter. Using your fingers, rub the mixture together until you have big crumbles. Carefully pour crumble mixture over fruit and spread out evenly. 

Bake for 20-25 minutes or until topping is golden brown. 

Serve on it’s own, with fresh whipped cream or the traditional stand-by, vanilla bean ice cream!


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