This blog is dedicated to my friend B. and her hubby. Recently, B. and I were talking about some of my recipes and she said she was looking for an easy dessert. I told her about my mom’s mouth watering pies but it seems her hubby doesn’t eat pie so she was looking for a dessert that did not require a crust.
Unlike my mom, I am not much of a baker. Which in some ways is good because I like to eat and if I was a great pastry chef I would be in trouble always tasting my creations. Still, I have learned how to make simple desserts that are tasty and not really fattening.
Peach blueberry crumble is a light version of both a peach cobbler and a blueberry cobbler. I love both types of cobblers especially peach cobbler. During the summer months fresh peaches and blueberries are plentiful, sweet and juicy. This is the best time of year to try out fresh fruit desserts and experiment with the different flavors fruits provide since there are so many varieties available.
I thought it would be nice to bring two of my favorite summer fruits together into one simple dish. The first time I made this dessert I used only one type of peach. However, it is even better when you use a mixture of white peaches and regular peaches. Blueberries are blueberries so use what you find.
This dessert can be made as one big dessert or as an individual dessert in ramekins based on who you are serving. No matter how big or small you make it I think you will have a nice light sweet dessert that everyone can enjoy.
Guess what B.! No crust!!
Peach Blueberry Crumble
4 large peaches
1 pint of blueberries
½ stick cold butter cubed
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¾ cup flour
½ cup brown sugar
½ cup oats
½ cup sugar + 4 tbsp sugar
1 tsp lemon zest
Preheat oven to 350 degrees.
Spray cooking spray in each ramekin or a casserole dish. Peel peaches and place in a bowl along with blueberries. Sprinkle 4 tbsp of sugar and lemon zest over fruit. Blend together then place mixture evenly in each ramekin.
Combine remaining ingredients in bowl and cut butter into the dry ingredients until only little bits of butter are visible. Top each ramekin with the crumble mixture. Place ramekins on a cookie sheet. Cover with foil and bake 5 minute. Remove the foil and bake for 25 additional minutes. Let cool slightly and serve.
You can double the recipe and place in a casserole dish if you do not want to make individual sized dishes.