Oct 1, 2012

Peach Blueberry Crumble

peach blueberry crisp

Sigh, it is so sad when local peach season is over.  Luckily I stocked up this year and froze a bunch of them so I can enjoy them all winter.  I made this peach-blueberry crisp when they were at the peach of perfection and it was unreal.  My husband who does not really even enjoy fruity desserts loved this (although I think he had as much whipped cream as he had crisp).  Enjoy!

peach blueberry crisp 2


For the Filling:

  • 2 pounds fresh peaches, peeled, pitted and cut into wedges
  • 1/3 cup granulated sugar
  • 1 1/4 tsp. cornstarch
  • 1 Tbsp. fresh lemon juice
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 cup blueberries

For the Crumble:

  • 1 cup all-purpose flour
  • 1/4 cup + 1 Tbsp. granulated sugar, divided
  • 1/4 cup light brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 6 Tbsp. unsalted butter, at room temperature, cut into pieces


1. Preheat oven to 350 degrees F.

2. Make the Filling: Combine the peach slices and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain the peaches in a colander set over a large bowl, reserving the drained juices.

3. In a small bowl, whisk together 1/4 cup of the drained peach juice, cornstarch, lemon juice, cinnamon and salt (you can discard any excess peach juice). Return the peach slices to a large bowl and toss with the juice mixture. Gently fold in the blueberries and transfer the fruit mixture to a 2-quart baking dish.

4. Make the Crumble: While the peaches are draining, you can start on the topping. In a medium bowl, whisk together the flour, 1/4 cup of the granulated sugar, the brown sugar, cinnamon and salt. Add the butter and vanilla extract and use a pastry blender to work the butter into the flour and sugar mixture. Blend it together until a crumbly mass forms.

5. Transfer the mixture to a parchment-lined baking sheet and spread out into a single layer. Bake until the crumbles are lightly browned and firm to the touch, about 20 minutes. Adjust the oven rack to the lowest position and increase the oven temperature to 375 degrees F.

6. Assemble & Bake: Transfer the baked crumbles to the top of the peach and blueberry filling, spreading it into an even layer. Break up any large pieces and lightly tamp down on the crumbles so they adhere to the filling.

7. Sprinkle the remaining tablespoon of granulated sugar evenly over the top of the crumble. Bake until the crumble is golden brown and the fruit filling is bubbling around the edges, about 30 minutes. Allow to cool on a wire rack for at least 15 minutes before serving.

Source: Brown-eyed Baker

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