The perfect summertime dessert! Filled with sweet juicy peaches and blueberries and finished with a crisp cinnamon crumble.
Ready in: 1hour15minutes
2lbspeaches(about 6 - 8 peaches, firm but ripe)
1Tbspfresh lemon juice
1 1/2cupsfresh blueberries
1/4cup packedlight-brown sugar
6Tbspbutter, cold and diced into cubes
Preheat oven to 350 degrees. Bring a pot of water to a boil. Fill a large mixing bowl with ice water. Carefully drop peaches in boiling water and allow to boil 30 seconds - 1 minute, just until their skin easily peels off.
Immediately transfer peaches to cold water. Peel peaches and slice into chunks or wedges.
Place diced peaches in a large mixing bowl along with lemon zest, lemon juice, 1/2 cup granulated sugar, 1/4 cup flour and pinch of salt.
Toss mixture to evenly coat. Fold in blueberries and pour mixture into an 8 by 8-inch baking dish and allow to rest 5 minutes while preparing topping.
To prepare the topping:
In a food processor, combine 1 cup flour, 1/3 cup granulated sugar, brown sugar, salt, cinnamon, butter, and vanilla, and pulse mixture just until it appears moist.
Press mixture into crumbles with your fingertips and sprinkle evenly over top of peach mixture.
Bake in preheated oven 45 - 50 minutes, until tops are nicely browned. Serve warm with vanilla bean ice cream if desired.