Ingredients:

  • 1 cup (120 g) All-Purpose Flour
  • 1 cup (80 g) Rolled Oats (not instant)
  • ½ cup (110 g) Light Brown Sugar, packed
  • ¼ cup (50 g) Granulated Sugar (for crumble)
  • 1 tsp (5 ml) Ground Cinnamon
  • 8 Tbsp (113 g) Unsalted Butter, very cold, diced
  • ¼ tsp Fine Sea Salt (for crumble)
  • 5 cups (approx. 800 g) Ripe Peaches, peeled and sliced
  • 1 cup (150 g) Fresh or Frozen Blueberries
  • ¼ cup (50 g) Granulated Sugar (for filling)
  • 2 Tbsp (30 ml) Cornflour (Cornstarch)
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Pure Vanilla Extract
  • ⅛ tsp Fine Sea Salt (for filling)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Prepare the Crumble Topping: In a large bowl, whisk together the flour, both sugars, oats, cinnamon, and salt. Add the cold, diced butter. Use a pastry blender, two knives, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs or small peas. Place the finished crumble mixture into the refrigerator to chill.
  3. Prepare the Fruit Filling: In a separate large bowl, gently combine the sliced peaches and blueberries. In a small bowl, whisk together the cornflour, sugar, lemon juice, vanilla extract, and salt until smooth. Pour the wet mixture over the fruit and gently toss until all pieces are evenly coated.
  4. Assembly and Baking: Pour the prepared fruit filling evenly into the greased baking dish. Remove the crumble mixture from the refrigerator and scatter it evenly over the top of the fruit filling (do not pack it down). Place the dish onto a sheet tray and bake for 45 to 50 minutes, or until the topping is deeply golden brown and the fruit filling is visibly bubbling thickly around the edges.
  5. Resting and Serving: Remove the crumble from the oven. Let it rest on a cooling rack for at least 20 minutes before serving. This allows the filling to fully set. Serve warm with custard or vanilla ice cream.