Blueberry Peach Crumble
Easy Peach Crumble with Blueberries - rich, warm slices of peach interspersed with little pops of blueberries, with a crumbly biscuit topping.
- 4 ripe fresh yellow peaches sliced into 8 (see my notes about peeling)
- 125 g fresh blueberries
- 2 tbsp golden caster sugar (30g)
- 80 g salted butter
- 1 tsp vanilla essence
- ⅓ cup golden caster sugar (65g)
- 1 cup plain/all purpose flour - sifted
- ¾ tsp baking powder - sifted
Melt butter in a small heatproof bowl, then add vanilla & ⅓ cup golden caster sugar and mix to melt slightly and combine.
Add flour & baking powder to melted butter mixture, and mix well to combine. You should end up with a dry, crumbly biscuit-like dough which will hold together in clumps when chunks are pinched together in your fingers - see my video.
You could substitute nectarines or another variety of peach for the yellow peaches, depending on your taste and what's available.
The baking dish I used in the photos was 30cm x 20cm x 5cm (12" x 8" x 1.5") I wouldn't go any larger than that. Smaller is fine, anywhere down to approximately 25cm x 20cm x 6cm (9.5" x 7.5" x 2.5").
Peeling the peaches or not...this is totally your choice if you do or you don't. It tastes great both ways - when the peaches are really ripe and soft they are easy to peel, so I peel them. When they are a bit firmer they are tricky to peel so I don't.
If you are going to peel the peaches, I find the best way is to cut the peaches into 8 slices first, then peel the skin off each slice. Much easier than trying to peel the whole peach, then slice up a slippery peach!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*