Peach and Blueberry Crumble

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It’s Labor Day! The unofficial end of Summer. So I figured I’d make one more Summer Dessert… Peach Blueberry Crumble!

Lots of juicy peaches and blueberries with a cinnamon brown sugar crumb topping. So good!

If there is one dessert to make for the holiday, this is it!

And so simple to make. Line a pan with pie crust. Although most crumbles don’t have pie crust, I use it in mine. I just love pie crust. But if you don’t want to add it, you can leave it out.

Add freshly slice peaches and fresh blueberries topped with sugar and spices.

Add a crumb topping made of brown sugar, flour and butter. This gives you your crunchy layer after it’s baked. The soft fruit and crunchy topping is the best combo! Top it with vanilla ice cream and your done!

Recipe:

Pie Dough:

• 2 1/2 cups flour

• 1 tsp salt

• 1 1/2 sticks butter, cubed and frozen

• 1/2 cup vegetable shortening

• 6-8 tbsp ice water

Filling:

4 peaches, peeled & sliced

1 1/2 cups blueberries

1 cup granulated sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 tbsp flour

Topping:

1 cup brown sugar

1 cup flour

4 tbsp butter

Instructions:

Combine flour, butter, shortening, salt in a food processor. Pour in water until dough comes together. Roll dough out and place it in a rectangle 9×11 baking pan.

Mix all of the ingredients for the filling in a bowl. Pour filling into the pie crust.

In another bowl add flour, brown sugar and butter. Mash with your fingers until crumbly. Sprinkle on top of fruit.

Bake in a pre-heated 350 degree oven for 1 hour or until the crumb topping has browned and the filling is bubbling. Cool and serve with ice cream.