Peach Blueberry Breakfast Crumble
Servings Prep Time
6servings 10minutes
Cook Time
40 minutes
Servings Prep Time
6servings 10minutes
Cook Time
40 minutes
Ingredients
For the peach blueberry filling:
For the crumble:
Instructions
For the filling:
  1. Preheat oven to 350degrees.
  2. Combine peaches, blueberries, cornstarch, sugar and cinnamon in a large bowl. Drizzle with lemon juice and toss lightly to combine.
  3. Pour into oven-safe baking dish and spread out fruit evenly (an 8×8″ would work fine. I used a vintage pyrex dish that’s like 1.5 qts or something)
For the crumble:
  1. In a large bowl, toss together all the dry ingredients, until well-mixed. Add in cubed butter and with your fingers, (or forks if you don’t like getting dirty!) briskly massage butter into the dry ingredients until the mixture is crumbly and the butter is evenly distributed (there shouldn’t be any butter chunks larger than a pea!)
  2. Pour crumble evenly over top of fruit filling, ensuring that the crumble reaches the edges of the dish.
  3. Bake in preheated oven for 40 minutes, or until crumble is golden, there are jammy juices bubbling around the edges and the peaches are soft when pierced with a knife.
  4. Allow to cool (if you can!) and serve with a dollop of greek yogurt and a drizzle of honey! (maple syrup is also a delicious alternative!)
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