It’s peach season, ya’ll! This sweet dessert will warm up even the coldest of hearts. This has always been a classic in my family’s home, and my mom’s go-to for a sweet end to a summer meal!
Ingredients
- -3/4 cup almonds, toasted and coarsely chopped
- - 6 large peaches
- - 2 tablespoons plus 1/3 cup flour
- - 2 tablespoons plus 1/2 cup brown sugar
- - 1 1/2 cups blueberries
- - 1/2 teaspoon cinnamon
- - 1 cup quick-cooking oats
- - Pinch salt
- - 6 tablespoons butter, softened
- - Vanilla ice cream, for serving
Instructions
- Preheat oven to 350.
- If your almonds are untoasted, toast them in a small frying pan for 6-8 minutes on medium heat until you can hear them lightly sizzling.
- In a small bowl combine 2 tbsp flour, 2 tbsp brown sugar, and cinnamon. Set aside.
- Half, peel and cut your peaches into wedges. Spread across the bottom of your skillet, or a 9"x13" baking dish.
- Sprinkle the flour/sugar/cinnamon mixture over the peaches, and stir to coat the peaches evenly. Add washed and dried blueberries on top.
- In a separate bowl, combine 1/3 cup flour, 1/2 cup brown sugar, toasted almonds, oats, and butter. Sprinkle mixture evenly over fruit.
- Bake for 30-35 minutes or until fruit is bubbly and crumble is toasted.
- Serve warm and with vanilla ice cream
