crazy for peach and blueberry crumble!

before i begin, i would like to apologize.  last night i threw an "elegant" dinner party for my beautiful Virginia Belles, but in all the commotion, I forgot to take photos.  we dined on rotini (the purple box kind of course!) with a spicy tomato sauce that had the fresh chorizo from the farmer's market stirred in, all topped with freshly grated parmesan cheese.  we also had fresh farmer's market green beans sauteed in garlic and olive oil (and a little butter for flavor!), and finished with toasty garlic bread.  it was delicious-- and i am so sorry that i did not capture the moment on my trusty camera.


i did, however, remember to take photos the other night when i made a light summer-y crumble with the peaches i picked up at the farmer's market.  read all about it!

for the filling: i started with two white and two yellow peaches (very ripe!) from the farmer's market (there is no real reason for two white and two yellow other than that they both looked fresh and yummy when i picked them from the stand at the market), and a half-pint of blueberries.  i gave them a good wash and dry.  in a glass square baking dish, i cut the peaches in to bite-size chunks and tossed them around with the blueberries and a little lemon juice.

i then added just shy of a half-cup of sugar (do this to taste-- if you fruit is super sweet, you can back down on the sugar even more, or vice-versa) and a quarter-cup of flour.  mix this all together until the fruit is nicely coated.  **note: why put flour in with your fruit filling?  when the fruit starts to bake in the oven, it will get soft and start to release its juices.  the flour is there to absorb the juice and keep your crumble from being runny!**

for the crumble:  this is a very simple topping for a crumble or a crisp, and you can play around with the spices depending upon which fruits you are using.  for this peach and blueberry crumble, i combined a cup of flour, 1/4 cup of white sugar, a 1/4 cup of light (or dark if you prefer) brown sugar, a pinch of salt, and a generous sprinkling of cinnamon.  the most important part of this crumble topping is one stick of cold butter: make sure it is good and chilly before you add it in small pieces to the flour mixture!  now get your hands in the bowl and mix everything together until its all incorporated nicely.  pat this mixture right on top of the fruit filling.

pop this in to a preheated 350 degree oven for around 45 minutes, checking every 15 minutes.  when the crumble is ready, you should see the fruit bubbling and a nice golden crust on top.  here's how mine turned out!

i recommend serving this summer treat while it is still warm with a little scoop of vanilla ice cream.  but, i wouldn't object to having this the next morning for breakfast with a mug of tea, either :]

i hope you enjoy this as much as my roommates did!