Ina's Peach-Blueberry Crumble

It's a great time for a summer fruit crumble, which was the Barefoot Bloggers' mission for late July. I'm leading you to Coco is Cooking (great site) where you can see the recipe:

Sadly, all of the peaches in the store were completely rock hard, so I decided to just use frozen (thawed) peaches. Blueberries are lovely right now, so they were no problem.

I halved the recipe because we are a small family and my thighs didn't need a huge dish of crumble laying around, if you know what I mean.

I mixed the filling ingredients together and set them aside. I went into the pantry, searching for flour, and then...BAM! Just like that, I was struck down by the Vomiting Virus from Hell. I barely had the presence of mind to put plastic wrap over the filling ingredients and refrigerate, but I managed. And then crawled into bed and begged for death for 24 hours.

When I finally felt well enough to finish the recipe, my filling looked, well, blue. The blueberries had completely colored the peaches, and they weren't very attractive, frankly. I wasn't about to make the filling again, so I just proceeded with the recipe.

I set it out to cool after baking and whipped up some fresh cream, which my grandmother Henrietta insisted makes ALL the difference in a dessert. I hadn't had real whipped cream in a while, and boy, was she right. I'd forgotten how delicious it was.



It might not have been pretty, but it tasted delicious. And the whole house smelled like summer--so I urge you to make the best of summer's bounty and whip this up.