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Blueberry Peach Crumble

July 11, 2011

It’s decided.  Summer is my favorite food season.  Peaches, berries, summer squash, tomatoes,… the list goes on.  In the summer I treat myself to fresh fruit.  I keep myself stocked up because I know that in a few months, these juicy berries will be gone and I will be stuck eating apples and bananas through the fall, winter, and spring.  Sometimes I just can’t eat all the fruit I have in time.  Sometimes it goes bad.  But I think my favorite part is using fruit that is on its way to the trash as an excuse to throw together a delicious, fruity dessert – in this case, a crumble.

I’ve been staring at a bowl of peaches for a week now, waiting for them to ripen.  And then today I looked at them and one was completely past it’s prime and the rest were on the road to bad news.  So tonight was the night.  Crumble night.

Blueberry Peach Crumble

Ingredients:

5 medium ripe peaches, peeled, pitted and sliced

1 cup fresh blueberries

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup old fashioned oats

1/2 cup steel cut oats

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 stick of butter, chilled and cut into small cubes

pinch of salt

Preheat the oven to 350 degrees.  Place peaches and blueberries into an 8×8 baking dish.  Combine dry ingredients in a medium bowl and whisk together.  Add the butter and rub all ingredients together with your fingers until it becomes crumbly.  Throw a handful of the mixture into the dish with the fruit and toss.  Top the dish with the rest of the crumble mixture.  Bake in the oven for 45 minutes or until fruit begins to bubble and crumble begins to brown.

Allow to cool slightly and serve with a scoop of vanilla ice cream or an ice-cold glass of milk.

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One Comment leave one →
  1. July 14, 2011 4:05 pm

    would like to be informed of crumble night in time to walk the five blocks and capitalize

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