With peaches and nectarines in season I can barely walk through the produce section without my extra sensitive pregnancy nose sniffing them out. There was a good 2 weeks where I had a bowl of peaches and milk every night for dessert. Since we were having company for dinner I thought I should make something a little more presentable. Still craving peaches, I made this crumble. Its a perfect summer treat and you can make it with almost any fruit you want. We ate this warm with vanilla ice cream and it was amazing. I am not going to lie though, it was even better cold for breakfast the next morning in my opinion. Maybe it was just the fact of eating dessert for breakfast I’m not entirely sure.
- 2 cups blueberries
- 2 1/2 cups peeled and sliced peaches (5-6 peaches)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose Gold Medal Flour
For the crumble topping:
- 1/2 cup all-purpose Gold Medal Flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, diced
1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, 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, and cinnamon. 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 2 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 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.