Say hello to crumble season!
Ok, technically crumble season doesn’t start until the fall but given the cold weather we have had in Toronto lately, I think it is safe to say that it is the unofficial, official start to crumble season. I know what you are going to ask, and yes, CS (crumble season) is totally a thing!
Ok – maybe not, but lets give baked fruit desserts the time and attention the need and deserve….! On my latest trip to the grocery shopping. I went in for diapers and walked out with peaches…
and blueberries – all grown in Ontario. Don’t you hate it when that happens? Seriously when the mornings feel like October in August, you want something a little filling. Check out the recipe below:
Peach Blueberry Crumble
6 peaches peeled and chopped into 1/2 inch pieces (Approximately 4 cups)
1 cup brown sugar
1/2 cup of all purpose flour
2 tsp vanilla extract
3 cups of quick rolled oats
1 tsp of salt
1/2 cup of flour
1/4 brown sugar
1 cup of cold butter cut into small pieces, plus more for the pan.
1. Preheat oven to 375 F. Butter a circular casserole dish and set aside.
2. In a large bowl, combing peaches, blueberries, brown sugar, flour and vanilla. Toss well to mix.
3. In another bowl make topping. Combine oatmeal, salt, flour, brown sugar and stir. Using your fingers, add butter and incorporate it into your mixture.
4. Transfer fruit to prepared casserole dish and press down to pack ingredients in. Next sprinkle crumble topping over peach and blueberry mixture in an even layer. Bake for 45 minutes or until the top is brown and peach/blueberry mixture starts to bubble out. Remove from heat and let cool before serving.
This is a filling snack that is paired really well with vanilla yogurt….and possibly socks and a hot beverage !?! You know, went you want to celebrate #Octaugust which is the unofficial/official start of crumble season in Toronto. Enjoy!