This blueberry and peach crumble/crisp is a treat and a great opportunity to put the blueberries exploding everywhere to good use. And if I can do it, anyone can. Only ten months ago my idea of making dessert was stopping at a bakery and I bought flour for the first time after I got married. I do get a slight amount of anxiety when I read dessert recipes, but this one in particular brought me some semblance of relief as I had a feeling you couldn't really mess it up. I also like a dessert recipe that doesn't involve various mixers or beaters. It's a casual deep fruity ooey gooey crunchy dish of heaven, even more heavenly when paired with a scoop of vanilla ice cream. Perfect for a lazy summer evening with family or friends. I was inspired by this food blogger's recipe (taken from Alice Waters) but I made a few minor alterations. Here you go:
Topping
½ cup almonds
1 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
a pinch of salt
6 tablespoons unsalted butter
Inside
3 peaches, any kind you like
1 1/2 cup blueberries
¼ cup sugar
3 tablespoons all purpose flour
lemon or orange zest
sprinkle of corn starch (optional)
Topping:
Toast the almonds. I used pre-sliced almonds and did not chop them up beyond how they were. You could use any kind of nuts you have, walnuts, pecans would work well. Combine the flour, sugars, cinnamon in a bowl. Add the butter in pieces and mix with your fingers (it will be chunky), then add the nuts and mix a bit more, it will start feeling like chunky dough.
Inside:
The amount of fruit you want to use is really dependent on the dish you use or how much fruit you want to use up (you want a good layer of fruit, you be the judge); I used this medium sized baking dish and wanted more blueberries than peaches. I tossed the fruit together in the dish I was going to be baking so as to not dirty another bowl. Toss in the sugar and zest in some lemon or orange. Sprinkle in the four, toss. I then added a bit of corn starch just to thicken the inside to avoid a runny mixture, but the original recipe didn't call for it.
Pat topping on to the fruit mixture and bake at 375 for about 40-50 minutes. When the inside was bubbling up and it just overall looked delicious I actually broiled it for about 3 minutes to get the top extra crunchy (keep an eye on it, it may brown up really quickly!).
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