Tuesday, August 21, 2012

blueberry peach crumble

So... peach season... it is upon us with all of it's glory. If there was one perfect thing that Mother Nature ever put forth on this earth, it is the glorious peach. It's like happiness, sunshine and summer—all in one place. It makes everything that accompanies that much better. Waffles? Check. Sweetened Condensed Milk? Check. Check. My face? Triple check. For these peaches however, I chose blueberries. In my humble opinion, crumbles and crisps are the best way to devour these amazing summer fruits. I adapted this recipe from Two Peas & Their Pod and shared their splendor with the Summer Olympics (let's take a moment and pour some out for the hole that has been left in my life since they ended) and some friends. Good times were had.

Blueberry Peach Crumble

3 cups blueberries
4 cups peeled and sliced peaches
4 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup all-purpose Gold Medal Flour

For the crumble topping:
1 cup all-purpose Gold Medal Flour
1 cup old-fashioned oats
2/3 cup brown sugar
1/2 cup granulated sugar
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
10 tablespoons cold butter, diced

1. Preheat the oven to 350 degrees F.

2. In a large bowl, combine blueberries, sliced peaches, lemon juice, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.

3. For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, cinnamon and nutmeg. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.

4. Place the fruit mixture in a 3 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with a Silpat or parchment paper and bake for 50-60 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

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