Pretty. Tasty (like eyes rolling into the back of your head in ecstasy tasty) . Customizable. EASY.
This was one of those desserts that was so doggone pretty. Turns out it was even tastier than it was pretty. Tasty like stand over it and eat it straight from the baking dish with a spoon. Eat it warm with a scoop of vanilla ice cream. It’ll make your eyes roll in the back of your head. And it is ridiculously easy to make and super-forgiving if you’re one of these people who don’t measure things well. The super-special ingredient that makes this SO stinkin’ good is the Chinese 5 Spice. You have to be really judicious with it or it will completely overpower the dish, though. When I say a “tap,” I literally mean a gentle tap of the bottle - enough to sprinkle a little on it. Trust me, you’ll taste it. Taste the filling. If you want more spice in it, put it in there a little at a time. Same with the lemon. Be easy with the lemon.
Filling Ingredients
6 Large, ripe Peaches (peeled and sliced/diced (your preference on that)
1 Pint Blueberries
1/4 Cup Granulated Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Ginger
A Tap of Chinese 5 Spice (literally, just tap the bottle) - opt, but HIGHLY recommended
Pinch of Salt
Juice of 1/2 Small Lemon
Topping Ingredients
1 1/2 Cups All-Purpose Flour
1 Cup Brown Sugar (packed)
1/4 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/2 Cup (1 Stick) Unsalted Butter (melted)
Directions
Preheat oven to 375 degrees F. Combine peaches, blueberries, spices, and lemon in a large mixing bowl.
In a medium mixing bowl, whisk together flour, brown sugar, cinnamon and salt until well-combined. Pour in melted butter and stir with a spoon until the mixture resembles coarse crumbs.
Pour filling into a large, deep baking dish and sprinkle the crumb topping evenly over the top. Bake for 40-50 minutes; juices should be bubbly and topping will be golden. And it is perfectly OK for the juices to run over the top of some of the crumble.
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