Easy to whip up and full of healthy goodness, this Peach and Blueberry Crisp will quickly become a favorite for your next event!
I’m not sure what it is, but I have been hit by the baking bug. Something about mixing up something warm and sweet is oddly appealing to me.
Over the summer we attended the National Cherry Festival in my hometown over our long summer vacation. While I haven’t had many cravings during this pregnancy (nor did I with Mitch), once my eyes landed on the slice of fresh cherry pie, I couldn’t get the sweet treat off my mind.
Funny enough, I never got that decadent piece of pie.
OK, it isn’t all that funny because one should never deny a pregnant lady. But, once I spotted fresh, juicy peaches at the store, I knew it was time to bake. Truth be told, I don’t like cherry pie all that much, I am more of an apple or berry pie girl. And let’s talk crust. The crust has to be perfectly flakey and just a bit doughy (is that a word?) for me to completely love a pie. Now a crumble – a crumble has my heart.
Have you had a good crumble? One that is perfectly balanced with butter, oats and cinnamon? Ooooh. There is a pie store in Traverse City that makes an apple pie to die for. In fact, I used to celebrate my figure skating medals at competition with my coach by grabbing an apple pie and two forks. Yaaaas.
Back to the pie at hand.
With perfect peaches in hand, I got to work.
In my humble opinion, there is no greater cooking queen today than Ina Garten. She can make grilled chicken look like a gourmet meal and make you feel like you can do it, even if your home doesn’t include an acre of fresh herbs and you don’t know your butcher by name. And her sweet relationship with Jeffrey is too much.
When it came to the crumble for this pie – Ina was my inspiration. I combined a few of my favorite recipes into this one and let me say – it is a winner. Like, eat pie for breakfast good.
The best part is the simplicity of the recipe. I don’t do complicated, seventeen step recipes. Simple wins in my house. Mitch even suited up in his apron and helped with the mixing and crumble sprinkle – a very important role.
And as you can imagine, I will be making this pie again with fresh apples this fall!
PEACH AND BLUEBERRY CRUMBLE
Makes 8 servings
- 2 cups blueberries, washed and dried
- 2 lbs fresh peaches
- juice of one lemon
- zest of one lemon
- 1 tbs cornstarch
- 1 cup almond flour
- 1/2 cup AP flour
- 1 cup quick cooking oats
- 1/2 cup packed light brown sugar
- 1/2 cup coconut sugar (or white)
- 1 tbs cinnamon
- 1/2 tsp salt
- 1/2 lb cold, unsalted butter, cubed
- Preheat oven to 350 degrees
- In a medium size bowl, mix together the peaches, blueberries, lemon juice and zest, and cornstarch. Set aside.
- In a separate medium-size bowl, mix together the remaining ingredients, not the butter.
- Cube butter and add to dry ingredients.
- Cut in butter until a pea size mixture forms. You can also do this in a stand mixer.
- Grease a baking dish (8×8 works great, or whatever you have on hand).
- Add fruit mixture (juice should be forming at this point!)
- Sprinkle crumble mixture over the top.
- Place baking dish on a cookie tray to avoid any mess from the amazing bubbly goodness that is about to go down.
- Bake for 40-45 minutes.
- Allow dish to cool for 5 minutes to set before serving.
- Scoop into a dish and top with ice cream because we all need to live a little.
What is your favorite pie?
Are you on team crust or crumble?