**The Art of Making a Perfect Blueberry and Peach Crumble**

One quarter of a cup of brown sugar is light brown sugar, which has a little bit of molasses in it, giving it a nice depth of flavor. When using two types of sugar, it's essential to use lightly packed brown sugar to avoid any clumping or uneven texture. To add some extra flavor and spice to the crumble, a pinch of salt and about 1/4 teaspoon of cinnamon are added.

Mixing these ingredients together with butter creates a deliciously crumbly texture. It's crucial to mix it until the butter is like the size of peas, which should take about mixing until everything is well combined. Pressing it between your fingers helps to break down the mixture into large crumbs, allowing it to bake nicely in the oven.

The beauty of making a blueberry and peach crumble lies in its versatility. The fruits can be replaced with other types, such as raspberries or peaches. Peach crisps are particularly delightful, especially when paired with individual servings for a potluck party or special occasion. Raspberries also work beautifully in this recipe, adding a sweet-tart flavor to the dish.

Poaching 2 pounds of fresh ripe peaches in boiling water is a quick and effective way to remove their skins, making them easy to peel. The peaches are then sliced into thick wedges and sprinkled over 2 teaspoons of fresh lemon zest, 2 tablespoons of freshly squeezed lemon juice, about half a cup of granulated sugar, and 1/4 cup of all-purpose flour. This mixture creates a delicious sauce when the peaches cook.

To assemble the crumble, gently mix in 8-10 fresh blueberries into the peach mixture before adding it to an all-purpose flour crust. The crumbly topping is essential for creating a crunchy texture that complements the sweet and juicy fruits. To achieve this, a thick layer of crumbs should be spread evenly over the fruit, without patting it down or compacting it too much.

The good news about making a blueberry and peach crumble is that it can be baked in advance and refrigerated for later use. This allows the flavors to meld together even further, making each bite a delightful experience.

**Tips and Variations**

One classic dessert that never goes out of style is an old-fashioned apple crisp. When Deon and Eli brought their French friends to dinner, they served this dish as a comforting treat. It's easy to add other ingredients to the apples, such as raisins or chopped nuts, to create a unique flavor profile.

For cranberries, consider making individual servings in muffin tins for a festive dessert perfect for the holidays. Raspberries are another excellent choice for crisps, and peaches pair beautifully with blueberries for a sweet and tangy combination. To take your crumble game to the next level, try experimenting with different spices or flavor combinations.

**A Delicious Conclusion**

With its crumbly texture and sweet flavor, this blueberry and peach crumble is sure to impress. Serve it warm with a scoop of vanilla ice cream for an unbeatable dessert experience. Whether you're serving it at a dinner party or enjoying it on your own, this recipe is sure to become a new favorite.

"WEBVTTKind: captionsLanguage: enI'm a big believer in having a few recipes you can make in different variations all year round so I'm going to teach my friend Frank are you paying attention yes ma'am how to make fruit crumbles you can make apple crumble in the winter and I'm going to make peach and blueberry crumble in the summer how do that sound sounds great okay so first for the topping okay first you need butter why did I know that was number one so I'm going to take a/ qu of a pound of unsalted butter it has to be really cold okay and I'm going to dice it up something tells me you've done this before just a few except if be contesta the instruction would say dice 36 pounds of butter okay next thing is a cup of flour okay are you writing things down I'm writing everything down okay good worry just checking one cup of flour got it 1/ thir of a cup of sugar okay 1/4 of a cup of brown sugar light brown sugar why do you use two types of sugar brown sugar has a little bit of molasses in it has sort of nice depth of flavor and you want it lightly packed not not like that okay just lightly packed put it in 1/4 of a teaspoon of salt and the last thing is cinnamon about a/4 of a teaspoon of cinnamon I'm surprised you put cinnamon in this I don't know it needs a little spice doesn't it it's sort of like apple pie spices if you say so okay just mix that up and just add the butter and so I'm going to mix it until the butter is like the size of peas peas okay that should be about right so then when it's still like this then you just press it between your fingers and it really mixes it together okay it's good and messy good and messy perfect so you just want it so it's big crumbles like that and then it's going to bake really nicely okay so blueberries and peaches one for you one for me great and I'll show you how I put the frood together great I started by poaching 2 lbs of fresh ripe peaches in boiling water just for about a minute this is a really fast way to get the skins off then I fish them out and put them in ice cold water just to stop the cooking and peeling them is really easy the Skins just slip off then I slice them in thick wedges about eight wedges per Peach depending on how big they are sprinkled over 2 teaspoons of fresh lemon zest 2 tbspoon of freshly squeezed lemon juice some granulated sugar about a half a cup depending on how sweet the peaches are and a/4 of a cup of all-purpose flour this makes a little bit of a sauce when they cook then gently mix in all the fresh blueberries the peaches and put them in all of the ramkin okay time to do the crumble okay so how thick do you make that is it like a half an inch sure just covers the fruit covers the fruit yeah that's a good one and you don't pat it down or no cuz you want it to sort of brown when it's crumbly if it's patted down it won't have like edges okay and actually I do it on parchment paper on a sheet pan not because you need the parchment paper because when it bubbles over you don't have to wash the pan this is good you can just throw it away yes okay just enough on each one these are going to go into the oven 350 degrees for about 40 to 45 minutes until they're nice and brown and crumbly but you know the good news that this is they last in the refrigerator unbaked so how about if I just bake off two for you and me that sounds great and then we'll have four for another time okay okay into the oven I'll be right back can't wait so what other kind of fruit can you use in a crumble all kinds how about we have a cup of coffee and I tell you about them tell me all about it well you can't be no classic like oldfashioned apple crisp I made when Deon and Eli bar came with their Chic French friends it was real comfort food and you know how I like to serve up something casual when people are expecting something fancy yes I do know that and then you can add things to the apples you know like hairs I remember I made that for Jeffrey one time he must have loved it and then at the barn warming when the barn was finished for real Autumn dessert I had cranberries and I had individual cranberry apple and pear crisps that sounds terrific raspberries are also great and crisps they're great with peaches once I had a potluck party and my card shark friend Mark made them bravo bravo I don't remember being invited to that party I think you need to play cards you hate cards and I don't play bridge you're right all right you ready for blueberry and Peach crumbles wow Peach and blueberry crumble that looks pretty good doesn't it looks delicious okay you need a little vanilla ice cream on can only make it better I love the way the blueberry drips out the side okay gentlemen start your spoons thank you so this looks pretty good doesn't it wow that's delicious I love that it's crumbly and sweet and it's texture texture is good it's awesome it's awesome good so what do you making next I'm making lime mering tart wow does that sound good sounds like a good Chi her for this and chocolate di strawberries oh my gosh so you have some work to do you want to come back later and taste test those can't keep me away oh good that's how I finish this thoughI'm a big believer in having a few recipes you can make in different variations all year round so I'm going to teach my friend Frank are you paying attention yes ma'am how to make fruit crumbles you can make apple crumble in the winter and I'm going to make peach and blueberry crumble in the summer how do that sound sounds great okay so first for the topping okay first you need butter why did I know that was number one so I'm going to take a/ qu of a pound of unsalted butter it has to be really cold okay and I'm going to dice it up something tells me you've done this before just a few except if be contesta the instruction would say dice 36 pounds of butter okay next thing is a cup of flour okay are you writing things down I'm writing everything down okay good worry just checking one cup of flour got it 1/ thir of a cup of sugar okay 1/4 of a cup of brown sugar light brown sugar why do you use two types of sugar brown sugar has a little bit of molasses in it has sort of nice depth of flavor and you want it lightly packed not not like that okay just lightly packed put it in 1/4 of a teaspoon of salt and the last thing is cinnamon about a/4 of a teaspoon of cinnamon I'm surprised you put cinnamon in this I don't know it needs a little spice doesn't it it's sort of like apple pie spices if you say so okay just mix that up and just add the butter and so I'm going to mix it until the butter is like the size of peas peas okay that should be about right so then when it's still like this then you just press it between your fingers and it really mixes it together okay it's good and messy good and messy perfect so you just want it so it's big crumbles like that and then it's going to bake really nicely okay so blueberries and peaches one for you one for me great and I'll show you how I put the frood together great I started by poaching 2 lbs of fresh ripe peaches in boiling water just for about a minute this is a really fast way to get the skins off then I fish them out and put them in ice cold water just to stop the cooking and peeling them is really easy the Skins just slip off then I slice them in thick wedges about eight wedges per Peach depending on how big they are sprinkled over 2 teaspoons of fresh lemon zest 2 tbspoon of freshly squeezed lemon juice some granulated sugar about a half a cup depending on how sweet the peaches are and a/4 of a cup of all-purpose flour this makes a little bit of a sauce when they cook then gently mix in all the fresh blueberries the peaches and put them in all of the ramkin okay time to do the crumble okay so how thick do you make that is it like a half an inch sure just covers the fruit covers the fruit yeah that's a good one and you don't pat it down or no cuz you want it to sort of brown when it's crumbly if it's patted down it won't have like edges okay and actually I do it on parchment paper on a sheet pan not because you need the parchment paper because when it bubbles over you don't have to wash the pan this is good you can just throw it away yes okay just enough on each one these are going to go into the oven 350 degrees for about 40 to 45 minutes until they're nice and brown and crumbly but you know the good news that this is they last in the refrigerator unbaked so how about if I just bake off two for you and me that sounds great and then we'll have four for another time okay okay into the oven I'll be right back can't wait so what other kind of fruit can you use in a crumble all kinds how about we have a cup of coffee and I tell you about them tell me all about it well you can't be no classic like oldfashioned apple crisp I made when Deon and Eli bar came with their Chic French friends it was real comfort food and you know how I like to serve up something casual when people are expecting something fancy yes I do know that and then you can add things to the apples you know like hairs I remember I made that for Jeffrey one time he must have loved it and then at the barn warming when the barn was finished for real Autumn dessert I had cranberries and I had individual cranberry apple and pear crisps that sounds terrific raspberries are also great and crisps they're great with peaches once I had a potluck party and my card shark friend Mark made them bravo bravo I don't remember being invited to that party I think you need to play cards you hate cards and I don't play bridge you're right all right you ready for blueberry and Peach crumbles wow Peach and blueberry crumble that looks pretty good doesn't it looks delicious okay you need a little vanilla ice cream on can only make it better I love the way the blueberry drips out the side okay gentlemen start your spoons thank you so this looks pretty good doesn't it wow that's delicious I love that it's crumbly and sweet and it's texture texture is good it's awesome it's awesome good so what do you making next I'm making lime mering tart wow does that sound good sounds like a good Chi her for this and chocolate di strawberries oh my gosh so you have some work to do you want to come back later and taste test those can't keep me away oh good that's how I finish this though\n"