1 cup flour
1/4 cup sugar
3/4 cup light brown sugar
1/2 cup rolled oats
1/2 cup slivered almonds
8 Tbs. (1 stick) unsalted butter (chilled and cubed)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. salt
4 ripe peaches
1 pint of blueberries
1/4 cup cornstarch
In a medium sized bowl, combine the flour, sugars, oats, almonds, cinnamon, nutmeg, ginger, salt and cubed butter. (Wash your hands and prepare to get messy!) Use your hands to incorporate all the ingredients until you have a coarse crumble. You can also get the same result if you own a food processor.
Peel and slice peaches into a large bowl.
Add blueberries and mix in cornstarch. Butter any baking dish that fits your fancy. I chose a pie dish, but a loaf pan, or even 10 small ramekins could work.
Pour blueberry/peach mix into buttered dish and top with crumble. Bake for an hour at 325 degrees, or until the filling is bubbly and topping is golden brown.
Serve warm and even top it with a giant scoop of vanilla ice cream!
I couldn't help but take a snapshot of all the beautiful packaging for my baking ingredients. Perhaps it's because many of these companies haven't "modernized" their historic labels, but there is some really beautiful packaging out there in the baking aisle. And if you really need to see some beautiful label graphics, check out Jamie Oliver's new Pantry Collection at Williams Sonoma, The Jme Pantry Collection.