This Blueberry Peach Crumble is me taking advantage of the absolutely bomb-ass fruit that’s around at the moment. The peaches are incredible, blueberries are actually affordable, and I’ve cracked The Crumble Formula. So, this ridiculously delicious crumble was inevitable really. I just couldn’t resist.
The peaches and blueberries are scented with lemon zest and creamy vanilla, and then seasoned with a touch of sugar (hardly any, they were so sweet) and a squeeze of sharp lemon. The crumble topping I left bare and basic. Because really, what could be more delicious than the flavour of slowly caramelising butter and sugar? This perfect summer fruit really needed no further accompaniment. Except a scoop of melting ice cream. UGH so good.
- 1 cup (150g) plain flour
- ½ cup (100g) caster sugar
- 100g (1 stick minus 1 tbsp) salted butter
- 1 tbsp salted butter
- 2 cups frozen blueberries
- 2 large yellow peaches, washed and chopped
- 2 tbsp caster sugar
- Zest of 1 lemon
- juice of half a lemon
- 1 tsp vanilla bean paste.
- Preheat the oven to 180C/350F.
- Place the flour and sugar into a large mixing bowl.
- Cut the butter into small cubes, and add to the flour and sugar.
- Rub the butter into the flour and sugar, using your fingertips and thumbs, until a clumpy crumble forms.
- To make the filling, place the butter in a large pan, add the peaches and blueberries and cook just until the juices start to run, or if your peaches are not very ripe, sautee them first, to soften them up, and then stir through the berries. Remove from the heat and add the sugar, zest, juice and vanilla and scrape into a 9 inch (23cm) pie dish.
- Scatter over the crumble and bake for 35-40 minutes, or until the fruit is bubbling and the crumble is golden and crisp.