I bought a huge basket of blueberries the other day and after adding them to morning smoothies and eating handfuls of them out of the basket, I still had plenty to make a delicious summer dessert and use up the peaches I got at the farmer’s market that were very ripe and needed to be eaten or baked.
Thank you Pinterest for an easy recipe find! The one I used is from Eighten25 and was easy enough to make while entertaining my four-year-old and breaking down cardboard boxes as my husband put together our new dining room chairs. The original recipe did not call for organic ingredients but I have listed organic or locally grown for the fruit and organic for the baking ingredients. Peaches continue to be listed on Environmental Working Group’s Dirty Dozen list for fruits that are high in pesticides if grown conventionally. While blueberries do not make the Dirty Dozen list, they are not on the Clean Fifteen list either so better to opt for pesticide-free. I do, however, often buy local in the summer even if not labeled organic. Many local farms using sustainable/responsible farming practices but can’t afford to pay the price for the USDA Certified Organic labeling. It’s fair to ask the farmer you are buying from about their practices. While this is not guaranteed to remove all pesticides, I do use the Honest Company’s Fruit and Veggie Wash on almost all of the fruit we consume just in case there is any pesticide or residue on the outside. I am game to try any method eliminating toxins going into my family’s body, especially my boys whose bodies will have to work harder to deal with toxic exposure.
Peach Blueberry Crumble
- 4 cups fresh organic or locally grown peaches, peeled and sliced
- 1 cup fresh organic or locally grown blueberries
- ½ cup organic granulated sugar
- 2½ TBSP cornstarch
- 6 TBSP organic butter, melted
- 1 cup organic all purpose flour
- ½ cup organic brown sugar
- ¼ cup organic granulated sugar
- ½ tsp cinnamon
- Preheat your oven to 350 degrees.
- In a medium bowl mix together peaches, blueberries, sugar and cornstarch.
- Pour fruit into a 7x 10 or 8×8 baking dish.
- In the same bowl mix together flour, brown sugar, granulated sugar and cinnamon.
- Add in melted butter and mix with a fork. Mixture will not be completely wet, but more sandy.
- Take a handful of topping and press together with your hand. It should clump up.
- Sprinkle mixture over the fruit. Leave some larger clumps so it stays crispier while baking.
- Bake for 30-35 minutes or until topping is lightly golden brown and fruit is bubbling.
- Cool for about 15 minutes before serving. Serve with some delicious vanilla ice cream.
I’m always adding delicious and mostly healthy recipes to my Pinterest, so get inspired on my Eat Well Board.