Mrs. Regueiro's Plate: Peach Blueberry Crumble

Wednesday, July 11, 2012

Peach Blueberry Crumble

It's been a busy couple of days here in mommyland. My sweet little Elena was going through a growth spurt where she needed extra attention, extra kisses & cuddles, and more of mommy's milk. It was really difficult to see her crying for no apparent reason and there was nothing that I could do. All I can really do is be there for her and help her anyway I can.

Thankfully, we have a bouncer and a cradle swing that keeps her entertained. This mommy needed a little bit of cooking therapy to help ease away the mommy woes. I had just enough time to prep this easy to prepare peach blueberry crumble for dinner which really took less than 10 minutes to prep. Peaches are in season right now, and I have been using them in all my dishes. My irresistible slow cooked pork with peach BBQ sauce, and refreshing peach lemonade and now this scrumptious peach blueberry crumble.

With the insane heat waves we are experiencing right now, you might be reluctant to turn the oven on for anything. However, you might be willingly to break a sweat just for a tiny bit to indulge in this fabulous sweet treat. The sweet peaches combined with the tart blueberries make for a fantastic summery dessert. This peach blueberry crumble totally made me forget my mommy woes and blissfully happy for summer days.

ZipList Add Recipe Peach Blueberry Crumble
Adapted from Everyday Food July/August 2012
Printable Recipe
For the Filling:
2 pounds peaches or nectarines, cut into 1/2 inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 tablespoons cornstarch
1/2 teaspoon salt
For the Topping:
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour
1/4 cup slivered almonds
1/2 teaspoon coarse salt


Preheat the oven to 375 degree. Prepare filling - combine peaches, blueberries, sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch baking dish or pie pan. Or alternatively use 8 to 10 ramekins.

Prepare topping. In the bowl of the stand mixer or using a mixer, cream together the butter and brown sugar until light and fluffy. Add flour and salt, using your hands. Mix until it resembles coarse sand. Scatter over filling. Sprinkle slivered almonds on top.

Bake until center is bubbling, 40 to 50 minutes. Tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.

Yield: 8 to 10 servings

Review: Absolutely fantastic. I might have already made this recipe twice because we have enjoyed it so much that I never got the opportunity to photograph it. Plus, you can mix in other summer fruits for a fantastic crumble. Peaches and rhubarb, peaches and nectarine, peaches and raspberries, and peaches and apricots. Whatever combination you pick, it will be fabulous. Click here for the recipes.

P.S. I know it's a week late, but isn't Elena's Fourth of July outfit too cute? 
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