Is there anything more reminiscent of summer than the scent of peaches warming in the sun on your kitchen counter? Maybe peaches baked into a favourite dessert can top that smell.
Soon the trees will bloom and the fruit will grow and we can head out to local orchards to pick fresh peaches and blueberries to enjoy at home, but until then take a left at the butter section of your local grocer and head down the frozen fruit aisle. Frozen fruit is a great alternative to fresh when the seasons don’t align with our cravings. The fruit is generally picked when ripe and quickly flash frozen so that most of the nutrients are preserved.
We celebrated our daughter’s tenth birthday recently—one month late—much like our growing season this year, and she requested her favourite dessert. No chocolate cake for this child, she’s all about the fruit crumble. Any fruit will do and this recipe can be made with whichever one you like best. In this case I used peaches and blueberries because they’re my daughter’s favourites.
Crumble is one of the simplest desserts to make. Throw the fruit together, blend a few of the ingredients, and pop it in the oven. You can’t miss.
Preheat oven to 375F/190°C
Butter the baking dish to prevent the fruit from sticking. I use a 13.5” x 9” (34x23 cm) casserole dish.
Pour in the frozen peaches followed by the blueberries.
Sprinkle 2 tablespoons of brown sugar over the fruit.
In a food processor or bowl combine the remaining brown sugar with the flour and butter until coarsely blended. The mixture should be crumbly.
Transfer to a bowl and add the vanilla, cinnamon, and rolled oats. Stir well using a fork.
Sprinkle the crumble mixture over the peaches and blueberries.
Bake for 40-45 minutes, or until the crumble is golden and the filling starts to bubble.
Let stand for 15-20 minutes and serve with vanilla ice cream or fresh whipped cream.