Blueberry and Peach Crumble
  • 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
  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!
Recipe by Fork Vs Spoon at