It has been CRAZYYYY hot here in the D.C. area. Last week was wicked humid. So humid it hurt to breathe the air! Luckily, the last 2 weeks, I have taken a beach day. A nice day-trip to the beach. I am actually taking another one in a few days!
In honor of my love for the summer, and the ocean coast,
Here is something to serve on those beautiful Summer Nights.
Peach-and-Blueberry Crispy Crumble
- 6 to 7 large peaches, peeled and sliced
- 1½ cups blueberries, rinsed and drained
- 1⁄3 cup granulated sugar
- 1½ teaspoon fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon freshly grated ginger
- 2 tablespoons minute tapioca
- Pinch of salt
- 1 cup firmly packed dark brown sugar
- 1 cup all-purpose flour
- ¾ cup old-fashioned oats
- ½ teaspoon ground cinnamon
- 6 tablespoons softened unsalted butter, cut into small squares
- Crisp Topping, optional
1. Combine first 9 ingredients in a large mixing bowl. Spoon mixture into an 81⁄2- x 11-inch baking dish.
2. Stir together dark brown sugar and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Spoon topping evenly over filling, and bake at 375° for 50 minutes or until fruit is bubbling and top is golden. Spoon Crisp Topping evenly over the crumble, if desired. Serve warm. (Crumble may be made ahead and reheated in a 350° oven 10 minutes).
1 cup all-purpose flour
1 cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon salt
8 tablespoons softened unsalted butter, cut into small squares
Stir together first 4 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Bake at 375° for 10 minutes or until lightly browned. Break into small pieces with a fork, and bake 5 more minutes or until crispy. Makes 2 cups.