Peach and Blueberry Crumble
A sweet peach and tangy blueberry mixture topped with a sweet crumble topping, baked into the perfect summer dessert.
Equipment
- 2 10 oz. Ramekins Or a single larger dish.
- Mixing Bowls
Ingredients
For the Fruit Mixture
- 2 Peaches
- 1 Cup Blueberries
- 1 Tbsp White Sugar
- 1 Tbsp Brown Sugar
- 1 Tbsp Corn Starch
- 1 Tsp Vanilla Extract
- ¼ Tsp Cinnamon
For the Crumble Topping
- 4 Tbsp Butter
- ⅓ Cup Brown Sugar
- ½ Tsp Cinnamon
- ⅔ Cup Flour
Instructions
- Preheat your oven to 375℉. Lightly grease your ramekins with butter.
- Wash your peaches. Peel them if you prefer, but it's not necessary, then slice them into wedges.
- In a mixing bowl, mix the peaches, blueberries, brown and white sugars, corn starch, and cinnamon. Toss the fruit to coat, add the vanilla, and give a final stir.
- In another bowl, combine the flour, brown sugar, and cinnamon. This is your crumble mixture.
- Melt the butter and add it to the crumble mixture. Mix until combined into a texture like wet sand.
- Spoon your fruit mix into your baking dish or ramekins. Try to transfer the fruit without too much liquid.
- Spread your crumble topping evenly across the fruit.
- Bake for 25 minutes. When done, let cool for about 10 minutes, then enjoy!