Blueberry Peach Crumble

August 3, 2012

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This comforting recipe for Blueberry Peach Crumble needs little introduction. Cobblers come in all sorts of varieties, but one of my favorite fruit combinations is blueberry and peach. The fruity filling consists of the usual components, sugar and cornstarch, along with a delicious twist – lemon juice, freshly grated lemon zest, cinnamon and almond extract. The combination is heavenly. To top it off I made a traditional crumble of brown sugar, butter, four and salt. It’s easy to make and a guaranteed hit. Once baked it will be crumbly on top and oozing with warm fruit on the bottom. Serve with a scoop of vanilla ice cream or dollop of freshly whipped cream. It’s the perfect end to your summer meals.

Blueberry Peach Crumble

Recipe adapted from Martha Stewart

Ingredients

For The Filling
6 cups peaches, peeled and cut into 1/2-inch wedges
1 cup blueberries
3/4 cup granulated sugar
1 tablespoon lemon juice, plus grated lemon zest
4 teaspoons cornstarch
1/2 teaspoon coarse salt
1/4 teaspoon almond extract
1/4 teaspoon cinnamon
grated lemon zest

For The Topping
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Ground cinnamon, for sprinkling

Directions

Preheat oven to 375 degrees.

Make the filling: Combine peaches, blueberries, granulated sugar, lemon juice, lemon zest, cornstarch, salt, almond extract and cinnamon. Transfer to an 8-inch square baking dish.

Make topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling and dust with ground cinnamon.

Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

Cook’s Note

Feel free to substitute blueberries for a cup of raspberries, apricot, strawberries or rhubarb.

The topping freezes well if you’d like to make it in advance.


Blueberry Peach Crumble
 
Author:
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
 
A recipe for a blueberry peach crumble.
Ingredients
For The Filling
  • 6 cups peaches, peeled and cut into ½-inch wedges
  • 1 cup blueberries
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice, plus grated lemon zest
  • 4 teaspoons cornstarch
  • ½ teaspoon coarse salt
  • ¼ teaspoon almond extract
  • ¼ teaspoon cinnamon
  • grated lemon zest
For The Topping
  • 6 tablespoons unsalted butter, room temperature
  • ¼ cup light-brown sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • ½ teaspoon coarse salt
  • Ground cinnamon, for sprinkling
Instructions
  1. Preheat oven to 375 degrees.
  2. Make the filling: Combine peaches, blueberries, granulated sugar, lemon juice, lemon zest, cornstarch, salt, almond extract and cinnamon.
  3. Transfer to an 8-inch square baking dish.
  4. Make topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling and dust with ground cinnamon.
  5. Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.
Notes
Feel free to substitute blueberries for a cup of raspberries, apricot, strawberries or rhubarb. The topping freezes well if you’d like to make it in advance.

 

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