Just because summer is “officially” over with the coming and going of Labor Day, doesn’t mean you have to immediately stop making your favorite summer foods. Summer doesn’t really end until September 21st so we still have a few weeks to make all the barbecue, fruit cobblers and potato salads that we didn’t get a chance to all throughout June, July and August!
This crumble recipe, could really transition well to fall by replacing the fruits with apples or pears. After being given some local blueberries and peaches, I was just going to blend them up into a really nice smoothie, but a friend suggested I make a cobbler instead. I found this crumble recipe and with a few tweaks, it turned out perfect. With a scoop of ice cream on top, it was of course way better than any smoothie could ever be.
Adapted from Ina Garten
2 lbs firm, ripe peaches (6 to 8 peaches)
1 tsp grated lemon zest
1 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 cups fresh blueberries
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 cup rolled oats
1/2 tsp kosher salt
1/2 tsp vanilla extact
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
7 tbsp cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in ice cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into an 8×8 baking dish.
For the topping, combine the flour, granulated sugar, brown sugar, oats, salt, vanilla, nutmeg, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place crumble topping on top of fruit mixture in baking dish and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.