A sweet fruit crumble with fresh peaches and blueberries, topped with lots of buttery, brown sugar crumble and drizzled with a sweet vanilla glaze. Ladies and gents, I give you my very own blueberry peach crumble.
I love all the fruit crumble, crisps & cobblers you see during these glorious summer months. Using fresh produce that is bright, sweet and juicy can make for some ultra decadent, rich desserts. I recently made these strawberry crumble bars and they were a huge hit! Family, friends & coworkers couldn't get enough of them. While my mom and brother were visiting recently we made a small peach crumble, an instant hit as well. So it was settled, I needed to make another crumble before the summer passes by.
I wanted to have an official crumble recipe of my own, so there were a few things to consider. What fruit(s) should I use? Do I stick to crumble topping or should I make a cobbler? Bake it in a casserole dish like it did with the strawberry crumble bars or bake it in my new 12 inch cast iron skillet I found at HomeGoods yesterday? ← Can you tell that I'm overly excited about HomeGoods purchases?
Here's what I came up with. A blueberry peach (I love how the two look paired together) crumble, (I feel confident I have the crumb topping down pat) drizzled with a sweet vanilla glaze (to put it over the top) all baked in a cast iron skillet.
Did that make sense?
Anyways, it's amazing! And so easy to make.
Seriously, how beautiful does this ↑ fresh fruit look? Blueberries and peaches go great together. And how yummy does this ↓ blueberry peach crumble vanilla glaze skillet concoction look?! Pretty darn good if you ask me. Not to mention how happy I am that I already got to use my new cast iron skillet 🙂
For the blueberry and peaches, I highly recommend using fresh. Frozen will work well too but there's just something sweeter about fresh produce during the summer (other than that it's season's peak). *Domestic Nerd Alert* For me, there's just something about going to the grocery store or local farmers market and getting great, fresh produce, having it in your kitchen, and cooking/baking with it. It just seems so homey to me. Thank you for listening to that. Moving on.
The crumble. I love this stuff. Actually, in the particular recipe I don't know if I love the brown sugar crumble or the vanilla glaze more. Either way, this brown sugar crumble is what's up. It's just all purpose flour, brown sugar, butter and almond extract. It goes without saying that I love brown sugar but I also really like how to almond extract pairs with it. Why almond extract? I figure you use SO much vanilla extract all the time, use it in most recipes, even in this one; that I wanted to see what almond extract could do for my brown sugar crumble and it was a pleasant surprise. Almond extract is very strong so you don't need a lot, there's only 1 teaspoon of it in this crumb topping. It gives a subtle flavor that compliments the butter and brown sugar so I think it's a keeper.
Now for the vanilla glaze. Again, so simple, but so magical. This stuff can change recipes. Only simple ingredients; powdered sugar, milk, vanilla extract. It doesn't get any easier or tastier than that. I actually used half & half instead of milk which came out great. So, when you need to make vanilla glaze, confidently know that milk, cream, or half & half will all work fine.
This recipes takes about 45-50 minutes in the oven. Well worth the wait. The fruit is nice, thick and bubbly. The crumble is browned and crunchy. Soft, sweet juicy fruit paired with crunchy, sugary crumbs...delightful!
As you can see in the most of the photos, the vanilla glaze spread quite a bit instead of looking like a evenly distributed drizzle. That because after this was done baking, I only wanted about 30 minutes for it to cool before drenching it with vanilla glaze. Does it look as fancy? Maybe not, but I actually like how it came out. Having it slightly melt into the crumble still looks awesome (in my humble opinion) and it tastes amazing. If you want your vanilla glaze the be more of a clearly defined drizzle, what at least an hour for your crumble to cool and set before pouring it over the top. If you do it sooner like I did, it will slightly melt in the crumble.
Blueberry Peach Crumble
For the fruit filling
- 5-6 large fresh (ripe) peaches (peeled, pit & stem removed)
- 1 cup fresh blueberries
- ½ cup sugar
- ½ tablespoon pure vanilla extract
For the crumb topping
- 2 cups all purpose flour
- 1 cup light brown sugar packed
- 10 tablespoons unsalted butter melted
- 1 teaspoon almond extract
For the vanilla glaze
- 1 cup powdered sugar
- 2 tablespoons half & half milk or heavy cream can be used too
- 1 teaspoon pure vanilla extract
- Preheat your oven to 350 degrees. Peel peaches, removing the pit and stems. Chop into small chunks and place into a mixing bowl. Rinse blueberries and add them to the peaches. Pour sugar over the fruit and toss the fruit so that it is evenly coasted with the sugar. Add vanilla extract and toss a few more times. Set aside.
- In a separate bowl, combine flour, brown sugar, and melted butter. Use a fork to mix the ingredients together, adding the almond extract while the crumbs come together. At first the mixture will seem too dry but keep mixing it and it will all become coated and will resemble crumbs.
- Pour fruit mixture into a 12 inch cast iron skillet, if your cast iron skillet is properly seasoned you don't have to grease it. Then, sprinkle crumb topping over the fruit until it cover the entire skillet. There's just barely enough to cover the fruit so some fruit May peak through, this is fine.
- Bake in the oven for 45-55 minutes. Crumble is down when brown sugar topping is lightly browned and fruit is juicy and bubbly. Some juice from the fruit may mix with the crumb topping.
- You may want to wait at least an hour for the crumble to cool before adding the vanilla glaze. If you add it sooner, it may melt into the crumble as seen in my photos. Either way does not affect the taste.
- To prepare the vanilla glaze, in a small bowl combine powdered sugar, milk, and vanilla extract. Mix with a fork until thoroughly combined and smooth. Drizzle over crumb topping.