Peach & Blueberry Crumble Recipe ✨🍑🫐
Recipe:
Pie Dough:
• 2 1/2 cups flour
• 1 tsp salt
• 1 1/2 sticks butter, cubed and frozen
• 1/2 cup vegetable shortening
• 6-8 tbsp ice water
Filling:
4 peaches, peeled & sliced
1 1/2 cups blueberries
1 cup granulated sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp flour
Topping:
1 cup brown sugar
1 cup flour
4 tbsp butter
Instructions:
Combine flour, butter, shortening, salt in a food processor. Pour in water until dough comes together. Roll dough out and place it in a rectangle 9×11 baking pan.
Mix all of the ingredients for the filling in a bowl. Pour filling into the pie crust.
In another bowl add flour, brown sugar and butter. Mash with your fingers until crumbly. Sprinkle on top of fruit.
Bake in a pre-heated 350 degree oven for 1 hour or until the crumb topping has browned and the filling is bubbling. Cool and serve with ice cream.
Hey everyone! I know we all love a good crumble, especially this peach and blueberry combo. But let's be real, the topping is often the star of the show. You want that perfect, golden, crispy texture that just melts in your mouth, right? I've been making crumbles for years, and I've picked up a few tricks to ensure my 'baked peach and blueberry crumble' always comes out with the most incredible 'crispy topping', every single time. Here are my secrets, beyond just mixing the ingredients! First off, the butter in your topping is crucial. The recipe calls for 4 tbsp, which is great, but make sure it's cold and cut into small pieces. Some people even grate their cold butter for an extra fine distribution. When you mash it with your fingers into the flour and brown sugar, you shouldn't be aiming for a smooth dough, but rather a shaggy, crumbly mixture with varying sizes of crumbs. Those slightly larger chunks of butter will create pockets of steam during baking, leading to a flakier, more 'crispy topping'. Another game-changer for me has been the sugar in the topping. While brown sugar adds a lovely caramel note, sometimes I'll swap out a small portion for granulated sugar. Granulated sugar tends to crystallize more, contributing to a crisper texture. Also, don't be shy about adding a pinch of salt to your topping mixture – it really enhances all the flavors and makes that butteriness pop! And speaking of baking, the oven temperature and time are key. While 350 degrees F for an hour is a good starting point, keep an eye on your crumble, especially in the last 15-20 minutes. If your topping isn't browning enough, you can increase the temperature slightly to 375 F for a few minutes, but watch it closely to prevent burning. If it's browning too fast but the fruit isn't bubbly yet, you can loosely tent it with foil. My goal is always that deep golden-brown 'crispy topping' that sings! For the fruit filling, using perfectly ripe 'sliced peaches' and fresh 'blueberries' makes all the difference. If your fruit is super juicy, you might want to add a little extra flour or even a tablespoon of cornstarch to the filling to prevent a watery bottom. Nobody wants a soggy crumble! A little lemon juice can also brighten the flavors of your 'sliced peaches' and 'blueberries' beautifully. You can also experiment with different spices like a dash of ginger or cardamom for an extra layer of warmth. Finally, the waiting game is the hardest part! Letting your 'baked peach and blueberry crumble' cool slightly allows the filling to set and the 'crispy topping' to firm up even more. But let's be honest, resisting a warm spoonful topped with a generous scoop of 'vanilla ice cream' is nearly impossible. This dessert truly is the 'yummiest dessert in an hour', and with these little tweaks, yours will be too!
I love baking. This looks yummy!