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