It wouldn’t be summer without another new blueberry recipe in the wake of our annual blueberry-picking expedition. Thanks to the extra-warm weather this year, the blueberries were ahead of season and already getting sparse when we made the trip to Somis in late June, which helped keep our haul at a reasonable level (around 7 pounds). One batch of blueberry jam, one blueberry-corn salad and a lot of eating by the handful left us with only a modest amount that need to be creatively used up, so I found this recipe at Two Peas and Their Pod to help us out.
Fruit crisps and crumbles are always delicious and are hardly rocket science, but this one especially floats my boat with just the right amount of sweetness and seasoning (lemon, vanilla, cinnamon—and I always add a little cardamom too, Swede that I am). I love the addition of peaches to cut the intensity of the cooked blueberries.
The original recipe says to peel the peaches, but if you’re lazy like me and don’t mind a more rustic texture, you can skip it. In other lazy news, I just mix the filling right in the baking dish instead of dirtying another bowl. Vanilla ice cream would make a magnificent topping, but I had some leftover heavy cream in the fridge, and a little bit splashed over the warm fruit was pretty incredible too.
2 cups blueberries
2½ cups sliced peaches (about 4 large peaches), peeled if desired
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
¼ teaspoon vanilla extract
½ cup granulated sugar
¼ cup all-purpose flour
½ cup all-purpose flour
½ cup old-fashioned oats
1/3 cup brown sugar
¼ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons cold butter, diced
- Preheat the oven to 350 degrees.
- In a 2-quart ceramic or glass baking dish, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the topping.
- For the topping, in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.
- Sprinkle the crumble mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.
Time: 1 hour
Leftover potential: Good. Refrigerate leftovers in airtight containers and either eat them cold or reheat them in the microwave.