Looking for the perfect summer dessert? Your search ends here! This mouth-water peach and blueberry crumble is perfect for all dessert lovers.
I absolutely love making a quick crumble recipe when I'm craving something sweet, and this peach and blueberry rendition simply screams summer! Feel free to use any fruit you like for this recipe, but I chose peaches and blueberries because they're in season. You can also top this crumble off with some oats but I prefer mine without.
2 c slices peaches
1 cup blueberries
2 tbsp cornstarch
1 tsp pumpkin pie spice
2 tbsp earth balance butter (melted)
1/2 c brown sugar (or really, as much as your heart desires honestly lol)
1 c all purpose flour
1/2 - 2/3c brown sugar (I like a really sweet topping so I've been doing 2/3c but feel free to add 1/2 instead if you don't have a big sweet tooth like me!)
4-5 tbsp earth balance butter (melted)
1/2 tsp pumpkin pie spice
Cook the filling in advance by popping all of the ingredients into a pan and simmering them for about 5-7 minutes until the mixture has thickened well
For the topping, mix together the dry ingredients and then add in your melted butter
Gently mix the flour mixture together with your hands until crumbles form
Place your filling on the bottom of a clear glass baking dish, and then evenly sprinkle your crumble mixture on top and cook for about 20 minutes in the oven at 350 degrees.
Toss the filling ingredients together in a bowl and mix well
Place the filling at the bottom of your dish and top it off with the crumble topping using the exact same technique as stated above
Cook in the oven at 350 degrees for 40-45 minutes.
Both methods are perfectly fine and yield pretty much the same results, but the first method is slightly faster. The only downside is that there is more clean up afterwards since you're using an extra pot to cook the filling in. So it's totally up to you what you find to be more convenient!