My love for peaches runs deep…and pretty crazy. If you know me or have been following along, you know my love for peach season! IT’S LIKE CHRISTMAS IN AUGUST! Seriously, far better than Christmas in July. Here in NE, I make myself wait until the Colorado peaches get delivered and you better believe I buy more than one lug. Anything from fresh peaches, cobblers, smoothies, grilled peaches, crisps to crumbles, I gotta have it!
Peaches and blueberries are a classic combo to me and I love how the blueberries accent the peaches perfectly. Think of a 3-1 ratio of peaches to blueberries – the peaches are the star of the show and the blueberries are the back-up dancers. Let’s talk about the topping (because we all know its the best part). It’s the perfect mix between a cobbler and crisp, so you get a crumble! Sugar cookie – like and all sorts of buttery deliciousness. This is the perfect dessert to gather around with family or friends and just dig in. We for sure did it today when we pulled this puppy out of the oven! And let’s be honest, we’re going to be re-heating this for breakfast as well. Its healthy enough it has fruit, right?
Top it off with ice cream, whipped cream or yogurt if you’re pulling this pan out for breakfast in the morning.
An hour may seem like a long time for this pot of gold and blue deliciousness to bake away in the oven, but trust me, its worth every single minute! If you don’t have fresh peaches and blueberries, feel free to use frozen! That way you can make this dessert all year long.
Peach and Blueberry Crumble
For the filling
- 6 peaches, cored and sliced into 1/4 inch slices
- 1 pint blueberries
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
For the crumble
- 1 stick (8 tablespoons) cold butter, cubed into 1/4 inch pieces
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- Preheat your oven to 375 degrees. Combine all the ingredients for the filling together in a 9×13 pan, making sure that the peaches and blueberries are evenly coated with the dry ingredients.
- In a medium bowl, combine all the ingredients for the crumble topping. Working with your hands or a pastry cutter, cut/crumble the butter into the dry ingredients until the butter is evenly combined and the mixture is crumbly.
- Top the peaches and blueberries with the crumble topping mixture and spread out evenly. Bake for 1 hour, or until the topping is lightly browned and the peaches and blueberries are cooked down and edges are slightly caramelized. Let sit for 20-30 minutes prior to serving to let the juices set. This can be made a day in advance and re-heated as well. Enjoy!