peach blueberry crumble

Call it a crumble, call it a crisp.  Whatever you call it, it is delicious!

I actually grew up calling this type of dessert (fruit with an oatmeal-crumbly topping) a crisp, but I have come to like the word crumble a little better...  I really don't know why!?

We love fruit crumbles around here...  they are definitely one of my family's favorite desserts.

We make a lot of blackberry crumbles in the late summer/early fall, and rhubarb is one of my all-time favorites, but really we make them out of whatever we happen to have on hand!  

Today, that was peaches and blueberries.

Now, we like crumbles so much that I actually make a big batch of crumble topping mixture (minus the butter of course!) and keep it in the cupboard to make throwing together this simple dessert even easier!

When I'm ready to bake, I just measure out some of the topping mix, cut in the butter and we are good to go!

You can find that recipe here, underneath the rhubarb crumble recipe!

Peach Blueberry Crumble Recipe

5 peaches, peeled & sliced
1 cup fresh blueberries
juice of half a lemon
1 tablespoon amaretto, optional - but so good!
1/4 cup brown sugar
2 tablespoons cornstarch
1/3 cup flour
1/2 cup brown sugar
1/2 cup rolled oats
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 stick cold butter (4 tablespoons)

Preheat the oven to 350ºF.  Lightly grease an 8" square baking dish (or whatever will hold your fruit mixture...  this does not make a large batch.  It makes the perfect amount for 4-5 people!)

In a large bowl, gently toss together the first 6 ingredients.  Set aside while you make the topping.

In a medium bowl, combine the flour, brown sugar, oats, salt, cinnamon and nutmeg and then cut in the cold butter with a fork until the mixture resembles small crumbs.

Pour the fruit mixture (leaving behind some of the juice, if there is a lot in the bowl!) into a baking dish and evenly top with the crumble mixture.

Bake for 45-50 minutes, until the fruit is bubbling and the topping is golden brown.  Serve immediately or let cool to room temperature, and top with vanilla ice cream!  (This is also great cold out of the fridge...  you know, for breakfast the next morning!)  :o)

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