Blueberry and Peach Crumble

What do you do with peaches that won’t make it through the weekend?  A weekend in which you won’t be around to enjoy a big ole’ juicy peach with breakfast or post weekend morning run?  You know … with the juice running down your chin and also down your forearm until it drips off your elbow.  Peaches that are best eaten over the sink or in the back yard with your head pitched forward, which causes your butt to kinda stick out as well…all so the juice doesn’t drip down your chin and down your frontside. And the slurping…peach eating is always accompanied by slurping, which kinda drives me bonkers, but is totally necessary. Peaches should be served with bibs…kinda like lobster dinners.

What does a girl do when she finds herself, ready for a weekend away, with 2lbs of ripe peaches on her counter, late Friday afternoon?  Oh, and she is me?

Well, you take the pint of blueberries that were meant for your roadtrip snack ( yeah, I am that girl eating fruits and veggies on road trips…along with beef jerky.  Always beef jerky.)  and you slice the peaches, foregoing any peeling ( and then hours later, you will find yourself telling your brother to suck it up when he mentions he doesn’t like the texture of peach skin in his desserts, because I could have just left the peaches to rot or simply given the dessert away, and it must not have bothered him too much seeing how he had several servings…brothers can be such buttheads.  He is also the brother that doesn’t like too much chocolate…how are we even related?!?!?)  Anywho…you take said blueberries and perfectly ripe peaches, toss ‘em in a deep dish pie plate, smother ‘em with a hefty dose of coconut crumble, throw it in a preheated oven, squeeze in a quick workout (because we all know that workouts do not happen on weekends spent at home home.   I always have good intentions but sleeping in, motorcycle rides, rocketering – totally a thing, socializing, and playing with the niece and nephew always takes precedent…)  … snap a few quick pictures and load up the piping hot crumble in the car and hit the road…all the while praying that there are no quick stops along the way, because hot peach blueberry crumble would not be pretty inside my Jeep.

see..rocketering.

hands down…i am the best influence these kids have…

because where else would they learn illegal moves on a playground?

I know this might be my 1,986th recipe for peaches this summer, but I don’t think there has been a week that I haven’t been overloaded (in the best possible way) with peaches…and since I post what I am eating…peaches it is!

This crumble is very similar to my peach pie from a few weeks ago…so(ooo) if you were wondering if could just forgo the crust and make it a crumble, by golly you can!

Blueberry and Peach Crumble
 
Ingredients
  • 1 Cup Old Fashioned Oats ( do not use instant)
  • ¾ Cup All-Purpose Flour
  • ½ Cup Dark Brown Sugar
  • ½ Cup Sweetened Shredded Coconut
  • ¼ Teaspoon Salt
  • ½ Teaspoon Ground Cinnamon
  • 1 Stick Unsalted Butter, melted and slightly cooled
  • 5 Large Peaches, pitted and sliced evenly (peeling is optional)
  • 1 Pint Fresh Blueberries, picked over for stems
  • 3 to 4 Tablespoons Cornstarch (use more if peaches are overly juicy)
  • ½ Cup White Granulated Sugar
  • ½ Teaspoon Almond Extract
  • ½ Teaspoon Ground Cinnamon
  • pinch of salt
Instructions
  1. Preheat oven to 375F.
  2. In a medium size mixing bowl, combine all topping ingredients ( oats, flour, dark brown sugar, coconut, salt, cinnamon, and melted butter) and mix with a fork until well incorporated. Place in fridge until ready to use.
  3. In a large mixing bowl, gently toss together peaches, blueberries, cornstarch, sugar, almond extract, cinnamon, and salt. Pour mixture into a deep dish pie plate or any oven safe dish that is at least 2 to 3 inches deep.
  4. Remove crumble topping from fridge and evenly top the fruit with the mixture.
  5. Place dish on a cookie sheet ( to prevent your oven from getting coated in fruit drippings). Place in preheated oven for 45 to 60 minutes (check in on it every 20 minutes or so) until topping is golden brown and the juices around the edge are bubbling. If the topping is getting too brown, just tent the dish with a piece of tinfoil for the remainder of the baking time.
  6. Remove from oven and let cool before serving.
  7. Best served with a scoop of vanilla or lemon ice cream!

 

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