Pratically Perfect Peach Crumble

Dutch Oven Detour - Practically Perfect Peach Crumble
(adapted from Martha Stewart's Peach Crumble)

Last weekend we headed to the Valley just in time to catch the end of the peach season here in Nova Scotia.  It was our first visit to the Dempsey’sCorner Orchards in Aylesford – a U-Pick paradise.  In addition to the perfectly ripe peaches – you can pick your own pears, plums, corn, grapes, pumpkins…and even sunflowers!  We left with a bounty of beautiful tree-ripe peaches (lots of peach preserves in our future!) and a few new friends, including these adorable little fellas. 

Jan's never met a cow she didn't like

 

This little fella was super jealous of the cows freedom

Aside from a few minor disagreements on who should be responsible for pulling the cart, it was a fantastical day!

Pickin' Peaches with ATTITUDE!

Our Bounty

After spending the rest of our day – pealing, pitting, chopping and freezing – we were peached-out, however somehow Peter pushed past his peach pealing and pitting aversion (phew! – say that 4 times quickly!) to prepare this delightful peach blueberry crumble.   This easy-peasy recipe combines our succulent sweet peaches with tart wild blueberries, topped with a crunchy sweet crumble pastry.  Practically perfect in every way!

Fruit Filling:

5 Cups sliced peaches

1 cup blueberries

¾ cup granulated sugar

1 Tbsp lemon juice

4 tsp cornstarch

½ tsp salt

Crumble:

6 Tbsp butter (room temperature)

¼ light brown sugar

1 cup flour

½ tsp salt

Preheat oven to 375 degrees.  Combine fruit filling ingredients and transfer to 8x8 baking dish.

Cream together butter and brown sugar until light and fluffy.  Add flour and salt and mix with hands until large pieces form.  Sprinkle crumble over fruit filling.

Bake for 40-50 minutes, until centre is bubbling.  Serve with vanilla ice cream! EAT!

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