It’s hard to beat warm, juicy, cooked fruits, especially when they are perfectly in season. This dessert is perfect for any summertime dinner party, and for when you need that occasional respite from the rich and chocolately (which, for me, is extremely seldom, but this peach and blueberry crumble is totally winning me over). Recipe and image via Brown Eyed Baker.
For the Filling:
2 pounds fresh peaches, peeled, pitted and cut into wedges ½-inch to ¾-inch-thick
1/3 cup granulated sugar
1¼ teaspoons cornstarch
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 cup blueberries
For the Crumble:
1 cup all-purpose flour
¼ cup + 1 tablespoon granulated sugar, divided
¼ cup light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter, at room temperature, cut into pieces
For preparation instructions, click here.
