August is officially National Peach Month. Every year, since 1982, our country has dedicated the month of August to this sweet and delicious fruit. So in honor of this tradition, and the fact thatpeaches are in season, I decided to make a peach and blueberry crumble. It is similar to the traditional peach cobbler, but much better. The blueberries cut some of the overpowering sweetness that is found in a lot of peach cobblers and provide a little color variation. And the crumble…well everything is just better with a crumble topping. So happy national peach month everyone!
Peach and Blueberry Crumble
- 2 pounds firm, ripe peaches (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 cup fresh blueberries
- 1/2 cup all purpose flour
- 1/2 cup lightly packed light brown sugar
- 1/3 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/3–1/2 cup unsalted butter, melted
Yields 4 individual servings
for the fruit filling:
- Preheat the oven to 350 degrees and prepare four 6–8 oz. individual ramekins.
- Peel the peaches and cut into slices.
- Put slices in a large bowl. Add lemon zest, lemon juice, sugar, and flour. Toss until all the peaches are coated.
- Gently mix in blueberries.
- Let the mixture sit for 5 minutes while you make the crumble.
for the crumble:
- Place flour, brown sugar, oats, and cinnamon in a medium bowl and mix until combined.
- Add melted butter a little at a time and mix until the mixture comes to a crumbly texture.
- Spoon filling into the ramekins and add crumble on top. Bake on a baking sheet for 40-45 minutes until the tops have browned and the juices are bubbly.