Ummm...do you notice that we've been kind of dessert centric here?
No? Okay. Let us then examine The Crumble.
It is nearly impossible to mess up a crumble. Really. So, let's make a scrumptious peach and blueberry crumble. This fruit combo is sooooo darn good!
Look at these...luscious!
I do have a weird confession about blueberries. I don't eat them fresh.
Not a fan unless they're baked in something. Muffins, pancakes, crumbles... I know. I know. It's quite ridiculous.
Together. Peaches and blueberries. Together, these two make a sinful delight.
Add some sugar and corn starch.
Stir and let it sit while you create a very delicious crumbly topping.
Crumbly topping ingredients. Butter, brown sugar, flour, cinnamon, oats and pecans. Or in this case, walnuts.
Use those fingers and blend.
Sprinkle the crumble yum over the top of your fruit. And bake.
The fruit is bubbly. The crumble top is crispy. Buttery. Make sure no one is watching you. Grab a spoon and eat directly out of the dish. Erase all evidence from your chin. Carry on.
Here's the recipe:
Peach and Blueberry Crumble
Peaches - about 6 or 7, peeled and sliced
Blueberries - 2 pints, washed
1/2 to 3/4 cup sugar
1 T corn starch
1 cup oats
1/2 cup brown sugar
1/2 cup flour
1 stick softened butter
2 t cinnamon
1 cup chopped pecans or walnuts
Combine all ingredients and use your hands to work everything together. Crumble is ready when the ingredients are incorporated and well....crumbly.
Preheat oven to 350℉.
Mix sliced peaches and clean blueberries in a bowl. Add sugar and corn starch and gently mix.
Set aside and prepare baking dish. Lightly butter a baking dish and pour fruit into dish. Cover with crumble mixture and bake until fruit is bubbling and crumble top is lightly browned- about 35 to 40 minutes.
*If you didn't use all of the crumble mix, put it in a freezer bag and freeze for next time. I usually make a double batch so that I have plenty for another crumble...or two.