Peach Blueberry Crumble

Peaches and blueberries together make a wonderful combination- add some crunchy sweet oatmeal crumble on top and you have a delicious dessert! This is a wonderful recipe to enjoy the last of the summer fruit...

I made a bigger one for my family and a small one for my parents, but unfortunately when I was bringing the big one over to the counter it slipped out of my hands and onto the floor. What a drag~ at least we had the little one to taste...

This one was delicious

 Just keeping it real for you... look at the catastrophe on the floor!

The big one slipped out of my hand...

and onto the carpet- BUMMER!

Blueberry Peach Crumble

1  cup  blueberries
3 cups peeled and sliced peaches (5-6 peaches)
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour

For the crumble topping:

1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons cold butter, diced

Preheat oven to 350°

In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.

For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.

Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature. Enjoy!

Adapted from Two Peas and Their Pod