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August 22, 2011

Peach Blueberry Crumble

by Anne Paddock

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
The result is simply amazing.

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.

Peach Blueberry Crumble

1-1/2 cups of all-purpose unbleached flour
1/2 cup of almond flour (available at
1/2 cup of sugar
1/2 cup of light brown sugar
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract
10 tablespoons unsalted butter, softened and cut into pieces
1/2 cup of slivered almonds
  • 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.
While the crumble is baking, make the fruit filling.
Fruit Filling
8-10 large ripe peaches, peeled, pitted and cut into thick slices (6 slices per peach)
2 pints blueberries
1/2 cup sugar
1/4 cup King Arthur pie enhancer (available at
Juice from one lemon
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
  • 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.
Place the glass pan on the table and serve with vanilla ice cream, frozen vanilla yogurt, or just plain (my favorite way).

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