RECIPE: Peach Blueberry Crumble

Ah, peach season, how I love thee. And since it's on the cusp of summer/fall I wanted to make something not "too fall-ish" & combined peaches & blueberries. I gotta say it's a stupendous combination that I will be utilizing again in the near future!

FOR THE TOPPING
1 cup brown sugar
2 TB sugar
1 cup flour
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter, cut into chunks

(NOTE: The recipe didn't call for oats but I love oats in anything & everything so I just kind of sprinkled them in the topping mixture too)

FOR THE FILLING
4-5 ripe peaches, chopped
1 cup fresh blueberries
1/4 cup brown sugar
1/4 cup flour
1/4 cup sugar
2 tsp lemon zest
2 tsp lemon juice

Preheat the oven to 350 degrees. Spray an 8×8 baking dish with cooking spray.

For topping: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, & salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it. Set to the side.

For the filling: In one bowl, combine the brown sugar, sugar, flour, & lemon zest until evenly mixed. Stir in the lemon juice until all of the ingredients are wet & it looks like paste.

Put the peaches & blueberries in a bowl then add the brown sugar mixture to the fruit. Stir until evenly coated. Put the fruit mix into the pan, then sprinkle on the topping over the top.

Bake for 40 minutes, until the topping is browned & the juices are bubbling. Allow to cool for at least 15 to 20 minutes.