Peach Blueberry Crumble
Summertime and fruity desserts go together and one of my family’s favorite is a Peach Blueberry Crumble. Sweet, juicy fruit is very important – large white or yellow peaches and plump blueberries – but for me it’s all about the crumble – the more the better. A few years ago I started making a peach crumble from a recipe in Cooks Illustrated but adapted it to my tastes:
- more crumble topping
- blueberries and peaches instead of just peaches
- more almond flavor by using almond flour (not toasted) and almond extract
- instead of corn starch I use a product called “Pie Enhancer” made by King Arthur Flour to help thicken the juices from the fruit
There are two parts to making this dessert: partially pre-baking the crumble and then compiling and baking the fruit crumble. It’s very simple to make.
- Preheat oven to 325 degrees.
- Cut a piece of parchment paper so that it covers and overhangs a standard cookie sheet.
- In a food processor, blend the flours, sugars, and salt for 15 seconds.
- While running, pour the vanilla and almond extract down the feeding tube and blend for 10 seconds.
- Add the butter and mix in the food processor until the crumble starts to come together, about 30 seconds.
- Add the slivered almonds to the crumble and process 1 second.
- Pour the crumble on the parchment paper.
- Bake for 20 minutes – the crumble should be a beige color, not a brown color.
- Remove from the oven and turn the oven heat up to 350 degrees.
- Place the peach slices in a large mixing bowl.
- Add blueberries and gently stir to mix the fruit.
- Pour the lemon juice over the fruit and gently stir.
- Sprinkle the sugar over the fruit and gently stir.
- Sprinkle the pie enhancer over the fruit and gently stir.
- Sprinkle the cinnamon, nutmeg and salt over the fruit and gently stir to blend.
- Lightly butter the bottom and sides of an 11 x 8.5 x 2 inch glass baking dish (the glass allows you to see the fruit which is an important part of the presentation – expect major oohs and aah’s when placed on the table).
- Pour the fruit into the greased pan.
- Scoop the pre-baked crumble on top of the fruit. Lift the parchment paper up by the sides and pour the crumble that can’t be scooped up, to cover the fruit.
- Bake for 25 minutes at 350 degrees.
- Remove from the oven and let sit for 30 minutes before serving.