Baking · Dessert

Lazy Sunday Night in at it’s best πŸ’› Peach and Blueberry Crumble.

I am very much a Sunday kind of girl. I love Sundays. And this week, laziness was the game. Literally. Me, my book, the pool the sunshine and nothing else. Well, until I got hungry. Then comfort food was added to the agenda…

Crumble will always be one of my all time favorites, hands down ..and this one comes with the flavours of summer. Peaches are everywhere at the markets right now, from states further north. I love that my new home land is very proud of its produce and where it comes from. You’ll notice when you’re shopping, you’ll spot the potatoes are from Idaho, the peaches from Georgia or the Carolinas, the oranges of course from our very own Sunshine State. I’ve learned to appreciate these little details. And I’ve become very accustomed to it. 

Look at these beauties. Aren’t they stunning? 

You know they’re good when they’re half the size of your head and you leave a trail of juice behind you as you eat. They really should come with a sticky face warning though….
Anyway back to my crumble!   

My lazy day wouldn’t be complete without something sweet and delicious with as little effort as possible, et violΓ  – I give you my crumble recipe. This just couldn’t be any easier.

This feeds 3ish- but can multiply easily. 

2 Peaches

1 Cup Blueberries


1 Cup Flour

1/3 Cup Oats 

1/3 Cup Oil – I used Avocado 

1/2Tsp Cinnamon 

1/3 Cup Organic Brown sugar.
Preheat the oven to 400Β°.

Chop your peaches into a 1.5 cm ish dice and mix in with your blueberries. Pop into a baking dish in a thick even layer. 

To make the topping pop the flour oats and oil in a bowl and mix until a chunky  crumbly texture. Then stir through your cinnamon and brown sugar. Tip this on top of your fruit. 

I hope you didn’t break a sweat. 

Pop this in the oven for 30minutes ish. Until hot and bubbly.

Optional Vanilla sauce : 

This basically is a mock up of a traditional custard. 

2Cups Almond milk 

2tsp Corn Flour 

1 vanilla pod 

Sugar to taste. (1-2 Tbsish)

Pop almond milk into a pan and stir in the flour whilst it’s cold. Turn the heat on low.

 Split the vanilla bean and slide a.knife along to get the caviar, pop that in the milk and then chuck the whole pod in too for extra flavour. Whisk this all in and continue to whisk the mixture until it has heated and begins the thicken. At this point whisk your sugar in too. 

Once nice and hot and thickened pull the vanilla pod out and you are ready to go. 

Ps. Cream or Ice Cream work here too. 

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