Saturday, September 6, 2014

Simple Peach and Blueberry Crumble

Juicy and Flavorful Peaches Make the Best Pies and Crumbles (Lexi Van de Walle)

With skins removed, sliced peaches and blueberries tossed with sugar 
and flour just enough to coat the fruit (Lexi Van de Walle)
This "crumble" is made from quick cooking oatmeal and lots of brown and white sugar
blended with diced butter. Texture should be crumbly as shown in the picture. (Lexi Van de Walle)

Just out of the oven, and overflowing with very juicy peach and blueberry filling. (Lexi Van de Walle)
A better cook than baker, I prefer low stress desserts made with fresh, in-season fruits. 

A crumble topping should be just that, crumbly, with pieces of butter still visible. The best way to make the topping is either fingers or on a very low speed with a mixer and plastic paddle. I like Ina Garten's recipe with oatmeal, flour, brown and white sugar and butter. I substituted blueberries for the raspberries and lemon zest for the orange zest.

There's nothing like the smell of fresh baked fruit pie mixed with early fall breeze.

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