JoyFoodly is delighted to create recipes each month for Whole Foods Market’s ‘Now in Season’ program. Be sure to look for our recipe cards in your Northern California stores, and don’t forget to speak with your Whole Foods Market produce person when picking out your summer blueberries. They always have the best tips and easy recipes—and often offer tasty samples.
Do you ever skip making a fresh dessert because it’s just too much trouble? Me, too. The one time of year that I truly look forward to making dessert is summer. The berries, stone fruits, and melons are so sweet as they are, that it really doesn’t take much to turn them into a satisfying dessert.
In June, blueberries are at their peak of deliciousness. That’s why we created this recipe for our Joyful 12 course and for Whole Foods Market’s ‘Now in Season’ program. I normally pop fresh summer berries straight into my mouth before they can ever make it to a dessert. But this fun, summery crumble is one you’ll want to save your blueberries and ripe summer peaches for.
What I love about crumbles is their humble origin. They emerged in Great Britain during the Second World War as a preferred dish to pies due to rations of pastry ingredients. They were also some of the first desserts our ancestors made when they came to America. They couldn’t always find the ingredients that were familiar to them back home, so they’d use what was in season with a simple crust topping. That’s my kind of cooking–easy, simple, and satisfying!
The version I’m sharing with you is not only easy, but when you see those blueberries start to bubble and ooze over the sides of your ramekins, you’ll have to hold yourself back from diving spoon first into that bubbling, sweet and crunchy dessert! Kids love crumbles, too, because it involves an element of getting your hands dirty. I highly recommend having your kids help you with this recipe. They can even lick their fingers after they are done!
- peaches, small to medium sized, 4
- blueberries, 12 oz
- lemon, 1
- sugar, 1/2 cup
- all purpose gluten free flour, 1/4 cup
- oats, gluten free, 2 cups
- sugar, 1/3 cup
- light brown sugar, 1/4 cup (lightly packed)
- salt, 1/2 tsp
- cinnamon, 1/4 tsp
- unsalted organic butter, 1 stick
- Note on substitutions: if you are making this dish in the height of summer with very sweet fruit, you can reduce the sugar that is mixed with the fruit to ¼ cup.
- Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
- Wash all produce
- Preheat the oven to 375F.
- Cut the peaches into medium dice, skin on.
- Zest and juice the lemon.
- To macerate the fruit: add the lemon zest, lemon juice, sugar, and flour to the diced peaches and blueberries. Toss well. Allow the mixture to sit for 5 minutes.
- Spoon the mixture into 6 small buttered ramekins, or an 8x8 buttered baking dish.
- Make the crumble: combine the oats, sugar, brown sugar, salt, cinnamon, and cubed stick of cold butter in a bowl. Rub the mixture together with your hands. When the butter has incorporated into the oat mixture and it is the size of peas, stop mixing.
- Sprinkle evenly over the fruit.
- Place the ramekins on a sheet pan lined with parchment paper and bake uncovered for 35 minutes at 375F, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
This recipe is included in Chef Hollie’s Joyful 12 Kitchen Learning Lab, which just went live! Sign up now to join other families in a year of seasonal eating.
Read more about Hollie