So I didn't have jury duty yesterday. But I was on call, and still am for the rest of the week, which means I have to check in after 4:30pm each day to see if I need to go in the next morning. Which means I can't really make plans more than 24 hours in advance. What's a gal to do?
Well, besides the editing, emails, marketing stuff, and wedding DIY'ing, I guess a gal can do a little baking, too. I know what you might be thinking - it's summer, it's too hot to bake. Au contraire, mon frère. Not when you live in San Francisco and the high is 64 degrees even though it's July, for Pete's sake! Or not when you have a giant bowl full of peaches from your CSA delivery and there's absolutely no way you'll be able to eat them all before they go bad so why not bake them into a dessert? Juicy peaches. Tart blueberries. Crispy, crumbly oat topping. And the oven warms the kitchen up nicely, it almost feels like real summer!
Even if it's crazy hot and in the triple digits where you are, this baby only bakes for half an hour. And really truly tastes bests with cold vanilla ice cream melting into the crumbly cracks, so if that's not incentive to go bake it up right now, I don't know what is. Oh, wait. Yes I do. How about some yummy pictures and super easy instructions?
What You Need
- 6 or 7 ripe peaches
- 1 cup blueberries
- 1 cup flour
- 1/2 cup sugar
- 1/2 brown sugar
- 3/4 cup old fashioned oats (guessing here, I just grab a handful and toss it into the mix)
- 1 tsp. cinnamon
- pinch of salt
- 1 stick (half a cup) butter, cubed (straight-from-the-fridge cold is best)
What You Do
1. Preheat your oven to 350 degrees. Spray an 8x8 baking pan with non-stick baking spray (or grease it up with butter).
2. Slice the peaches and line them up in the pan. You can just toss them in if you want, as long as they're evenly distributed. Toss the blueberries on top.
3. Mix together the flour, sugar, brown sugar, oats, cinnamon, and salt. Once that's combined, add in all the butter cubes. At this point, I mix everything up by hand, breaking the butter up into the dry ingredients until the butter is the roughly the size of peas.
4. Add a handful of the mixture to the fruit and toss it to coat. Tossing a little in with all the fruit helps absorb the juices as the crumble bakes so it doesn't end up watery.
5. Add the rest of the crumble mixture and spread evenly across the fruit. Bake for 30 minutes, or until golden and bubbly. Remove from the oven and let cool, if you have any patience left at this point, then serve on its own or with a scoop of ice cream. Vanilla always works but cinnamon would be pretty good too!