Crisps and crumbles remind me of fall — leaves crunching under my feet, a cool breeze in the air, and lots of comforting foods warming up my kitchen and making the whole apartment smell like heaven. And they’re the perfect fancy-but-not-too-fancy, rustic dish that makes everyone (if they’re like me!) smile with every bite.
This crumble though, guys. I just couldn’t wait until fall. Walking through the farmers market, these deep purple blueberries and juicy sweet peaches were calling my name. I just had to take them home with me and whip them up into this bright, fresh, sweet-but-not-too-sweet dessert. This blueberry peach crumble skillet, warm from the oven and topped with a slowly-melting scoop of vanilla bean ice cream — brings a little bit of my very favorite season into this hot, sticky summer — and cold leftovers make a perfectly acceptable breakfast in my opinion. With yogurt of course — I would never DREAM of having ice cream for breakfast. 😉
I actually prefer this dish as leftovers, rather than straight out of the oven. As it sits — overnight on the counter or for a few days in the fridge — the flavors of the fruit, brown sugar, lemon juice and cinnamon meld and mingle together and intensify. And, I mean, I had to try a few bites every day to see how much more delicious it was. It was in the name of good recipe development that I ate blueberry peach crumble three days in a row… That’s what I’m telling myself anyway!
Our leftover game is pretty strong over here — being a food blogger, it has to be because we’ve got a lot of them. Not that that’s a problem! On any given day, our fridge is packed with fresh, healthy produce and meals — just ignore the bottom corner of the pantry.
How we use up our leftovers:
- Eat them! We dutifully eat leftovers from weekend cooking most nights of the work week.
- Repurpose them into something new — blueberry peach crumble smoothie, anyone?!
- Freeze them to eat later.
- Bring them to work to share.
- We’ve even talked about swapping leftovers with neighbors and friends.
We take leftovers pretty seriously, and we love it when we have the opportunity to share!
Though with this one, we didn’t really have the opportunity. K and I had no problem polishing off the entire skillet all on our own.
This blueberry peach crumble can be made a day or two ahead, and stored at room temperature lightly covered to keep crisp. Just be forewarned — it goes reeaaaally fast. K had two bowls full pretty much as soon as I was finished taking these pictures.
So you might just want to make two. 😉
- ¾ cup all purpose flour
- ⅓ cup light brown sugar, packed
- ½ tsp salt
- ⅓ cup chilled unsalted butter
- 1 cup pecans
- 2 Tbsp unsalted butter, room temperature
- 2 cups sliced peaches, about 5 medium
- 1 pint blueberries
- ½ cup light brown sugar, packed
- 3 Tbsp fresh lemon juice
- ½ tsp cinnamon
- ½ tsp salt
- Preheat the oven to 350 degrees F. Smear the bottom and sides of a 10" cast-iron skillet with butter.
- Toss pecans, peaches, blueberries, brown sugar, lemon juice, cinnamon and salt in a large bowl to combine. Transfer to the skillet.
- In a bowl, combine the crumble topping ingredients together, using your hands to cut the butter into the other ingredients until it resembles sand.
- Pour the crumble topping evenly over the filling.
- Bake until crisp and the top is golden brown, and the juices are thick and bubbling around the edges -- about 25-30 minutes.