I love peach desserts, especially baked peach desserts. Growing up, we only had them in the summer because that’s when peaches are in season. We did not have them often, as summers in Alabama are almost too brutal to even consider turning on an oven. Auntie said “you’ll run up your electric bill trying to cool a hot house.”
I know that I make it sound like I was scarred from lack of baked peach desserts but I wasn’t.
Today, I make baked peach desserts year round because I’m a firm believer in frozen peaches. In today’s post, I’m sharing a recipe for peach crumble. What’s more comforting than a warm fruit crumble, especially peach?! The addition of blueberries and a crumble topping made with oats & pecans takes this to a new level of peach comfort.
P.S. I’m including a recipe for sweet cream. Drizzle it on top and you’ll think it’s melted ice cream!
|Thaw and drain peaches before coating with sugar, flour, and cinnamon.|
|Gently add blueberries and vanilla.|
|Oats, flour, sugar, nuts, butter, cinnamon, salt, and butter…pulse in the processor then add a little half & half.|
|Spoon fruit mixture into dishes|
|Top with crumble mixture|
|After baking, you can drizzle with a little sweet cream before serving…or not 🙂|
Peach Blueberry Crumble
Makes 4 mini crumbles
2 cups sliced peaches(if using frozen, allow to thaw then drain before using)
1/2 cup fresh blueberries
1 tablespoon all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup quick oats
1/4 cup sugar
1/4 cup pecans(optional)
4 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons half & half
1/4 cup heavy whipping cream
1/2 teaspoon sugar
2-3 drops vanilla extract
Preheat oven to 350 degrees. In a large bowl, combine peaches, flour, sugar, cinnamon, and vanilla stirring to coat peaches. Gently stir in blueberries, being careful not to break them. Set mixture aside until ready to assemble.
In a food processor, combine flour, oats, sugar, pecans, butter, cinnamon, and salt. Pulse for about 30 seconds, until mixture is crumbly. Add half & half, pulsing for 10 seconds more until mixture has formed pea sized balls.
Divide fruit filling among four 1/2 cup baking dishes. Top with crumb mixture. Transfer to a lined, rimmed baking dish. Bake for 35 minutes.
*To make the sweet cream just stir cream, sugar, and vanilla together until sugar is melted. Keep refrigerated.