dolce / dessert

peach blueberry crumble

August 13, 2015

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peaches are sexy. the peach emoji is sexy, and these peaches with little underwear on them are also sexy. so it seems kind of… demure for me to make this very normal, traditional crumble.

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but it just tastes so damn good! juicy and sugary and full of spices, with a pretty sexy-in-it’s-own-way crispy, buttery topping. there can never be too many peaches; with their easily pierced soft skin, juices running down your elbow after you bite into one, caramelized sugars bubbling up through the sugary oat dusted crust.

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this is the type of crumble you eat straight from the oven with a spoon, scalding the top of your mouth. then you eat it like a normal person, with a giant scoop of ice cream melting into a puddle running with streaks of blue from the little bursts of blueberries. and then you also eat it at midnight from the tupperware in the fridge and yet again for breakfast. then you’ve realized you’ve eaten a whole serving dish of the sexy peaches and you need to make another one. it should basically be called peach blueberry crack instead of crumble.

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peach blueberry crumble

1/2 cup brown sugar
1/4 cup sugar
1/4 tsp salt
1/2 teaspoon nutmeg
1/2  cup butter, melted
1 1/4  cup flour

combine the sugars, salt, nutmeg and butter. mix well, then fold in the flour just until no white streaks remain. set aside while you prepare the filling.

1 basket of peaches peaches; peeled, pitted and sliced
1 1/2 cups frozen or fresh blueberries
3 1/2 tablespoons flour
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup butter, melted
1 1/4 cup flour
juice of half a lemon

preheat oven to 400 degrees.
combine all filling ingredients in a large bowl and mix until peaches and blueberries are coated in sugar, spices, flour and butter, then pour into a baking dish. sprinkle the topping mixture evenly on top of the peach mixture.

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bake for 45-60 minutes, or until topping is deep golden brown and filling is bubbling.
serve warm with an overly generous scoop of vanilla bean ice cream.

*protip: to easily peel the peaches without having to use a peeler and waste some of your delish fruit, bring a large pot of water to a rolling boil. make a little “x” at the butt of each peach, then drop in. boil them for about 40-50 seconds, and then drop them in an ice bath. when they are cool enough to handle, peel back the skins – they should slip off quite easily!

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