Peach and Blueberry Crumble

Hey All!

I had a lovely post all written a few days ago about an awesome day of food and fun that Zach and I had last week with our friends Brande and Dan, but for reasons unclear to me it would not post and the pictures would not upload. So, I'm going to try again on a new topic, Summer Fruit Crumble!

I love Cobblers, Crumbles, Grunts, Slumps, Oven, Stovetop, whatever, fruit+dough=happiness. I like them because they are very reminiscent of pie, but they're free form, more rustic, homey, relaxed, and they showcase local ripe fruit!. In other words, they're perfect for summer.I have a totally awesome Peach Crumble recipe from my Mom that I tried out a few nights ago. However, since I also had a quart of fresh blueberries on hand, I tossed those in too....Observe the photo graphic evidence :) Here's the recipe :)

Peach and Blueberry Crumble

-3lbs or approx. 6 large ripe peaches, cut into about 1-inch chunks (I didn't peel them, but you can if you want to)

-1/4 cup fresh lemon juice

-1/4 cup sugar (if the peaches aren't quite ripe, or if you like a sweeter taste, use 1/2 cup sugar)

-1 quart fresh blueberries

-3/4 cup packed brown sugar

-2 sticks of butter

-1 1/2 cups flour (I just used regular all-purpose flour)

-1 tsp. cinnamon

-Preheat oven to 3750F

-Grease 13x9 inch pan (Corningware would work too)

-Toss peaches, blueberries, lemon juice, sugar and 1/4 cup of the brown sugar in a medium bowl

-Spread mixture evenly in the pan and dot with 2tbsp of the butter.

- For topping, mix flour, cinnamon and remaining brown sugar in separate bowl

-Cut in remaining butter using pastry blender or two forks until mixture is crumbly (medium sized crumbs) Do not use your fingers, the heat from your hands will make the butter too soft.

- Spread topping evenly over fruit

-Bake 30-35 minutes or until topping is browned and fruit is bubbly

-Served warm or cold, topped with REAL whipped cream or (my personal favorite) Vanilla Ice-Cream :)

NOTES: -This recipe will work with basically any fruit (apples, peaches, blueberries, plums, cherries, etc) you don't need to mix the fruit like I did, but it's a nice touch :) Use whatever is in season. I made this in late July, when the blueberries are at peak and the peaches are just starting :)

-The blueberries make this Crumble VERY moist, you can compensate for this by mixing a little cornstarch or tapioca into the fruit before it goes into the pan, if you like. Place the baking dish on a sheet pan to protect your oven from drips.

*nom nom nom* Enjoy!

Lynn :)