The Perfect Summer Dessert: Blueberry, Peach and Raspberry Crumble
A few weeks ago, Sacramento experienced a mini-heat wave. Temperatures were in the 90’s and everyone was in shorts and tank tops. It was great, and it felt like summer in April.
During this mini-heat wave I was invited to a outdoor pizza-oven party. It was my job to provide dessert. It felt right to bring a cobbler or a crumble. Buy the way – Cobbler or Crumble, or Crisp? If I had to choose… Crumble or Crisp. For sure. ;)
This has now become my go-to recipe to bring to a summer gathering. It is so simple to prepare and the outcome is delicious and fresh with a hint of lemon and cinnamon. Serve it up with a dollop homemade Cinnamon Whipped Cream.
- 3 peaches, or 1- 8 oz bag frozen peaches
- Grated zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 stick unsalted butter, cold and diced
- If using fresh peaches, immerse them in boiling water for 30 seconds. Their skins should peel off easily. Slice into thick wedges. If using frozen peaches, open the bag and place the wedges in boiling water for 60 seconds. Place the peaches in cold water to stop them from cooking further.
- Place the peaches in a large bowl.
- Add lemon zest, lemon juice, granulated sugar and flour and toss well to combine.
- Gently mix in the blueberries and raspberries, careful not to break the raspberreis.
- Allow the mixture to sit while the crumble topping is prepared.
- In the bowl of an electric stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, brown sugar, salt, cinnamon and the diced butter.
- Mix on low speed until everything is combined and the butter is the size of peas.
- Pour the fruit mixture into a 9x13 inch casserole pan.
- With your fingers, sprinkle the crumble mixture evenly over the top of the fruit mixture.
- Bake at 350 degrees for 40-45 minutes, or until the top is brown and crisp and the fruit juices are bubbly.
- This can be prepared hours ahead of time, stored in the refrigerator and baked during dinner. Serve this warm or at room temperature. I think it's best with a dollop of Homemade Cinnamon Whipped Cream.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!