Blueberry Peach Crumble

Blueberry Peach Crumble

Peaches and blueberries are a favorite combination in our house. Thanks to my sister in law (and Harry and David)! This was a perfect Sunday afternoon treat (this would be good for breakfast, too). Adapted from pastryandbeyond.

Ingredients

Crust and Crumbles

  • 1 cup all-purpose flour
  • 1 cup and 1/3 cup rolled oats
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • ⅔ cup unsalted butter, melted and cooled

Peach Filling

  • 1 cup peaches, peeled and cut into small pieces
  • 1 cup blueberries
  • 1-2 tablespoons granulated sugar
  • 2 teaspoons cornstarch 
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon almond extract

Instructions

  • Preheat the oven to 350°F. Grease 8 inch square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches of overhang on each side.
  • Mix the peaches and blueberries with lemon juice and then with the almond extract. Next, toss with cornstarch and sugar. Set aside.  
  • Mix the flour, rolled oats, sugar, cinnamon, salt well in a medium bowl. Then add the melted butter and stir with a spoon or spatula.
  • Place ⅔ of the mixture into an oven-proof dish that is lined with parchment paper.  Use your hands or a spoon to spread the mixture evenly.
  • Next, cover the crust with the peach mixture but leave the excess liquid in the bowl. You may want to use this liquid later if there is too much left. (You can place that liquid into a small pan, and when the mixture thickens you can remove it from the heat and drizzle the sauce on top of the baked bars. ) 
  • Sprinkle the remaining dough over the peaches. If you like you can make some big crumble pieces by squeezing crumble mixture in your hand before sprinkling. Use your fingertips to press to the crumbles so they can stick to peaches. 
  • Bake for 33-35 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool at room temperature for almost 1 hour. Then keep in the fridge for extra 1,5 hours until it is completely cool so you can have nicely cut bars.

Grilled Peach Salad with Proscuttio, Walnuts and Goat cheese

Grilled Peach Salad with Proscuttio, Walnuts and Goat cheese

Grilled fruit of any kind is just wonderful. It brings out all the sweetness. This is so good I cannot wait until I get some more peaches! I love grilled peaches with a bit of balsamic vinegar and goat cheese and this just adds the greens and a few more ingredients. It is worth the effort of grilling. Grilled peaches and balsamic vinegar are also wonderful over ice cream, too.

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Ingredients

5 peaches, peeled and cut into thick slices
2 Tbsp brown sugar
1 package of mixed greens
1/2 cup of whole or chopped walnuts
1/2 cup of Goat Cheese
1/4 cup dried cherries
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 Tbsp olive oil
Balsamic Vinegar

Directions

Heat grill. Spray a grill pan with cooking spray. Add peaches to the grill pan and sprinkle with the brown sugar. Grill, stirring occasionally until slightly caramelized and heated through- don’t over cook! Remove from gill and put in medium sized bowl and sprinkle with goat cheese. In a large bowl add the greens, walnuts, dried cherries and prosciutto. Toss with the olive oil. Add the peaches with the goat cheese and drizzle with balsamic vinegar. Toss gently and serve immediately.