Blueberry & Peach Crumble Fall is my absolute favorite season! As a Texan, it’s sooo hard to wait for the cooler temperatures to arrive, but when they do, it’s the BEST! As soon as we get a day in the low 80s, I head straight to light our fall candle, brew an extra cup of coffee, & wear some flannel! The cooler temps also lend themselves to firing up the oven & finding a little more energy to bake with my girls ❤️. They jump at any chance to get in the kitchen with me, & I love a good recipe that will be extra fun for them! This Blueberry & Peach Crumble is just the recipe! I first started making it when Clint & I were newly weds & I was enjoying adventures in the kitchen, but really it’s perfect for baking with kiddos. It’s not too complicated (read: not too much stress/mess!), involves using your hands to make the crumble (read: kids’ dream activity), and produces a super yum result! Wishing you lots of giggles & blueberry stealing (Camille’s favorite activity) as you enjoy this Crumble with your favorite people! Blueberry & Peach Crumble 1/2 cup sugar 1/4 cup all-purpose flour 2 cans (15oz) sliced peaches, drained 2 tablespoons fresh lemon juice 1 lb frozen blueberries Crumble topping 1. Preheat oven to 400. In a large bowl, whisk together sugar, flour, and salt. Fold in peaches, lemon juice and frozen blueberries. 2. Divide evenly among 4-6 containers, one large dish. Sprinkle with crumple topping. Bake Until top is brown and fruit mixture is bubbling, about 40 minutes. Crumble Topping 2 1/2 cups all purpose flour 3/4 cup packed light brown sugar 3/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/4 cups cold unsalted butter (cut into small pieces) 1. In a large bowl whisk together flour, sugars, cinnamon, and salt. Using your hands, work in butter until mixture resembles coarse crumbs. Squeeze to form large clumps. 2. Cover & freeze at least 20 minutes before using. Share the story Tweet on Twitter Pin on Pinterest Share on Facebook