Peaches are one of my favourite fruits, however ONLY when they are in season. Any other time of the year? No thank you – they just aren’t as good.
Every August I try to eat as many as possible. The only sad thing is that J is allergic to raw stone-fruit, however, he can eat them when baked! Therefore, peach crisp is a great way for him to still enjoy them.
This crumble is layered with peaches and blueberries, and of course a hefty dose of lemon for good measure. Because in my books, lemon brightens every flavour.
Give this recipe a try! I always find crumbles and crisps are very forgiving, and so much less work than baking a pie! I love that they are so fruit-forward.
Peach & Blueberry CrumblePrint Recipe
- 4 large peaches, sliced (about 3 to 4 cups)
- 1-pint blueberries (about 2 cups)
- 2 tablespoons cornstarch
- juice of half a lemon
- 3/4 cup oats (quick-cooking or old fashioned)
- 1/2 cup whole wheat flour
- 3 tablespoons brown sugar
- pinch of salt
- 3 tablespoons softened butter, margarine, or coconut oil
- 1/4 cup apple sauce
- zest of 1 lemon
Preheat oven to 350°F (175°C). Lightly grease a 7x11 or 9x9 inch baking dish.
In a large bowl, combine the peaches, blueberries, cornstarch, and lemon juice. Mix gently to coat. Add to prepared baking dish.
In a small mixing bowl, mix together the oats, flour, sugar, and salt. Add the softened butter, apple sauce, and lemon zest. Mix until the mixture holds together when pressed between your fingers.
Crumble the oat topping over the fruit. Bake for 40 to 50 minutes or until golden. Serve plain, or with a scoop of vanilla ice cream! It also makes a delicious breakfast served over plain Greek yogurt.