Zach is coming for dinner, all year long I make his favourite desert, a crumble. He loves it made with any fruit, with any topping, in any season.  At the fruit store today I found fresh Ontario peaches and wild blueberries so that’s what I will be baking tonight. I know he will be happy and as always take home the leftovers!


For the fruit:

  • 6 to 8 peaches
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 1/2  cups fresh blueberries

For the crumble:

  • 1 cup all-purpose flour
  • 1/3 cup granulated white sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound (1 stick) cold unsalted butter, diced


Preheat the oven to 350 degrees F.

  1. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water.
  2.  Peel the peaches, slice them into thick wedges, and place them in a large bowl.
  3. Add the lemon zest, lemon juice, granulated sugar, and flour. Mix well.
  4. Mix in the blueberries.
  5. Spoon the mixture into a well greased 9 x 13 pyrex or a deep dish pie pan.
  6. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of a food processor.
  7.  Mix using the on/off  pulse switch until the mixutre looks crumbly.
  8. Sprinkle evenly over the fruit.
  9. Bake for 40 to 45 minutes, until the top is browned and the juices are bubbly.

Serve warm or at room temperature.