Summertime is made for crumbles. And crisps and cobblers and buckles. Thought I’m a little fuzzy on the exact distinctions, I know that I’d happily eat any of them on a warm summer night with a scoop of ice cream. Also, for breakfast.
The only problem with peach season is that I can’t control myself from buying way too many of them every time I’m at the grocery store, so faced with this predicament, I created this recipe last weekend as a delicious way to use them up. I tossed the sliced peaches in a big bowl with blueberries (I prefer frozen so they don’t turn everything purple), sugar, lemon juice, and a touch of almond extract. And the corn starch is essential for creating that oozing filling that’s syrup, not watery.
The topping on this crumble (or is it a crisp?) is what really takes this recipe over the top. The coconut oil was a happy accident: I was out of butter, so I subbed it in and ended up loving the nutty and slightly tropical flavor it gave the crust. Gingersnaps and almonds impart more of my favorite flavors and mingle with the oats for such a satisfying crunch.
So… I’ve found my official dessert of summer! I’m planning to make a huge batch of it for our annual July 4th bash (feel free to double or triple the recipe for a crowd), and can’t wait to try subbing in plums, cherries, and apricots, and even mixing up the topping with walnuts or or pecans instead of almonds! Oooh, I’ve also been wanting to try a basil-infused whipped cream which might be really delightful. Obviously, the options are endless, and I, for one, am willing to take one for the team and try them all.
*photos by Molly Winters
for the topping:
- 1/3 cup flour
- 1/4 cup brown sugar
- 1 teaspoon kosher salt
- 1 cup old-fashioned oats
- 1/3 cup sliced almonds
- 2/3 cup gingersnaps, crumbled
- 2/3 cup melted coconut oil
for the filling:
- 8 cups sliced peaches and frozen blueberries (any ratio is fine)
- 2/3 cup sugar
- 2 tablespoons corn starch
- zest and juice from 1 lemon
- 3/4 teaspoon almond extract
- for serving: lightly-sweetened whipped cream (I spiked mine with a splash of amaretto) or vanilla ice cream
- Preheat oven to 375.
- In a medium bowl, combine all ingredients for topping except coconut oil. Stream in the coconut oil while stirring, just until combined.
- In a large bowl, toss together all ingredients for filling, adding blueberries last so they don't turn everything purple.
- Spray a baking dish (about 1 1/2 quart) with nonstick spray. Transfer fruit mixture to dish, then scatter topping over. Place on a baking sheet and bake until top is golden brown, about an hour.
- Let cool slightly - serve warm with whipped cream or a scoop of vanilla ice cream.