When the cold winds blow and the temperature drops, I love making this peach blueberry crumble. Truth be told, I also like it when it’s rainy, foggy, sunny, or slightly cool outside. As my husband likes to say, it makes the house feel so cozy. It’s so easy to make, and there’s always plenty to take to work the next day.
I start with the equivalent of three cans of peaches in their own syrup, which I still drain a bit, a carton of blueberries and some corn starch. The corn starch I add until the juices take on a little bit of a thicker consistency. Recently, I started adding oatmeal to the fruit mixture. I’m always making this for breakfast, and it has become one of my favorite leftovers to take to work for breakfast or lunch the next day.
A generous splash, or two, of real vanilla bean extract and the base is ready.
Next, I mix oatmeal, melted butter, and brown sugar together to make the crumble. The more sugar, butter, and oatmeal, the more of a crunchy topping you will have. The first time I made this, a recipe I found online called for a cup of sugar added to the fruit mix and a cup of brown sugar for the crumble. Ack! It was way too sweet!
If you have someone in your family with a massive sweet tooth, they can always add more sugar when they make themselves a bowl.
I like to use my vintage Pyrex: it cleans up so well and I enjoy the look and feel of the old pieces. I bake until the topping gets a bit darker in color and I can see blueberries popping along the edge of the bowl.