I just love a crumble. Berry, apple, what have you. There's something really nice about the crisp topping and the warm fruit beneath it's craggy surface. I love it cold too. I don't recall where this recipe comes from but I think it's probably a combination of Barefoot Contessa, Martha Stewart and my mom. This particular crumble is probably best in summer when peaches are fresh and juicy. I tend to disapprove of frozen fruit, unless it's being used in a smoothie or a margarita.
for the filling
8 peaches, peeled, pitted, and cut into 1-inch chunks
2 tablespoons cornstarch or flour
5 tablespoons light brown sugar
juice of 1 lemon
pinch of coarse salt
2 cups blueberries
for the topping
2 1/4 cups all-purpose flour
3/4 cup packed light-brown sugar
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
Preheat the oven to 350 degrees F.
In a bowl, combine the peaches, cornstarch or flour, brown sugar, lemon juice and salt, tossing gently. Carefully fold in the blueberries and transfer the mixture to an 8-cup baking dish. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, both sugars, cinnamon, and salt just until combined. Add butter; mix on low speed until pea-sized clumps form, 4 to 5 minutes. Sprinkle over fruit filling.
Place crumble on a baking sheet and bake in oven for 45 to 55 minutes until fruit juices are bubbling around the edges. Let cool for 10 to 20 minutes, to allow fruit juices to thicken. Serve warm with vanilla ice cream.