Peach & Blueberry Crumble

It is a beautiful Sunday, and for you my friends, I wanted to share something sweet. This is a peach and blueberry crumble. Summer is just around the corner, and for me, that opens up an entirely new season of ingredients to cook with. We eat a lot of fruits and vegetables that are grown in the summer, so I really look forward to preparing dishes with seasonal ingredients. This also includes dessert, because…why not? I hope you love this recipe! It is definitely a favorite of mine.

Peach & Blueberry Crumble

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You will need:

  • For the filling:
    • ~2 lbs of sliced peaches (so, 2 15oz cans of sliced peaches- drained, 1 32oz bag of frozen sliced peaches, or 2 lbs of fresh peaches- peeled, pitted, and sliced)
    • 1 cup of blueberries, fresh or frozen
    • 1/4 cup sugar
    • 1/4 cup corn starch
    • ~2 tsp lemon zest (the zest of one lemon is what I am really getting at here, so just zest the lemon you plan on using)
    • juice of one whole lemon (~2-3 Tbsp)
  • For the crumble topping:
    • 1 cup all-purpose flour
    • 1/4 cup white sugar
    • 1/4 cup brown sugar
    • 1/2 tsp salt
    • 1 tsp cinnamon
    • 1 stick of really cold butter, cubed

To get started, preheat your oven to 350* F. If you are using frozen fruit- I highly advise you to thaw it out prior to baking. Otherwise- the dessert will be extra watery.

In a large bowl, combine peaches, blueberries, corn starch, sugar, lemon juice, and lemon zest. Give this a good stir and let it hang out while you mix the crumble topping together. The lemon is an absolute must, so please do not skip this part. DSC_0059DSC_0060In a separate bowl (using either a stand mixer or a bowl with a hand mixer) combine the flour, white sugar, brown sugar, salt, and cinnamon. Give this a mix until it is combined. Add in the cold butter and mix until it is in small pieces (like the size of blueberries).  Once the butter is in small pieces, use your hand to squeeze the dough together to form larger crumbles. There will be large crumbles, small crumbles, and fine “sand-like” dough in the bowl. This is perfect.

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Set a baking dish on top of a parchment lined baking sheet. I used a 6 inch ramekin, but a pie dish, an 8×8 casserole, or anything small and deep will work. The idea is to have at least a ~1-1.5 inch layer of crumble on top. If you try to bake this in a larger dish with a thin layer of crumble, it might not end up as crispy as you’re expecting. Keep the dish deeper and smaller to ensure a thick layer of crumble.

In your baking dish, add in the fruit mixture, and then top with all of the crumble mixture. The fruit mixture will have some liquid from the lemon juice and corn starch. This is okay. The corn starch will thicken as it heats, resulting in a deliciously gooey fruit filling. Also, when you’re adding the crumble mixture on top- it’s going to seem like you are putting a ton on there, but trust me- get it all on. Don’t pack it down, just pile it all on there as good as you can. The butter in the mixture will help it to melt down and bake into a seriously crispy topping.

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Place the sheet pan with the baking dish into the oven on the center rack, and bake for 45 minutes until the top is golden brown and the filling is bubbling to the top.

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Allow this to sit and cool for 10-15 minutes. Serve in a bowl alongside vanilla ice cream with a sprinkle of cinnamon.

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This dessert is absolutely wonderful. It is sweet, yet bright and tangy. The lemon zest and juice really bring out the flavors of the fruit, and the crumble topping is crisp and plentiful. It is always a big hit wherever I take it. You can easily double this recipe for a get-together or church pot-luck. I have also made this ahead of time and frozen it before baking. If you want to do this, just take it out of the freezer and bake at 350 *F for ~1-1.5 hours.

I hope you love this recipe! It is a favorite of mine. My husband is not a fan of baked fruit desserts (feels like stab to the heart sometimes… I love all things cobbler, pie, crumble, and crisp!) but my kids and I gobble this up every time I make it.

As always, thank you for your support. If you don’t already, give me a follow over on Instagram @thecatholickitchen.

Lots of love and many blessings,

Chelsea

Whoever loves me will keep my word, says the Lord,
and my Father will love him and we will come to him.

John 14:23

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