Peach and Blueberry Crumbles

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This is my go-to favorite summer dessert for dinner parties. The lemon makes this dessert spectacular. I saved some sliced peaches we had picked in the summer and got them out in the winter to make this because the craving had gotten so bad.

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This is a superb recipe which is easy to make and cost effective. We don't often get nice ripe peaches in the UK so I made it with good quality canned peaces which I drained thoroughly and added frozen blueberries. I have also used a combination of stewed rhubarb, strawberries and blueberries. It is one of my top standby dessert recipes for dinner parties... give it a try using your favourite fruit combination - you won't be disappointed.

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I have made this several time and every one raved about it. I added 1 Tbs. of vanilla and 1/2 c. of oatmeal to the crumble. Yum! I am doubleing it for Thanksgiving and adding a granny smith apple for a little crunch. Don't forget the lemon!

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I had my hubby make this for our dessert with dinner with another couple. He made 6 ramekins and followed the recipe as printed. It was so delicious. Will make this again.

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I made this for a Labor Day party we were hosting for 12 guests. In order to keep the last minute work to a minimum, I made it earlier in the day doubling the fruit portion of the recipe and 1.5 times the crumble part of the recipe. We had nectarines on hand, so I used half nectarines, half peaches, plus the blueberries and added a pinch of nutmeg to the crumble mixture as well as well as a little lemon zest. I baked it in a buttered 9 x 13 casserole dish. When it came close to serving time, I warmed it in the oven and then served it in bowls with a scoop of premium vanilla ice cream. The portions were fairly small which was fine because everyone was pretty full from dinner. We finished all of it with no leftovers which spoke to how good the recipe is. Eating seasonally is the way to go and Ina makes it so very simple. No pie crust, baked in one pan, great for a group. It got rave reviews - thank you AGAIN, Ina!

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DELICIOUS! I just served this at a Labor Day bbq and it was gobbled up in minutes. The only problem I had was that my peaches' skin did not come off easily at all, even after I boiled them. I wound up leaving the skin on, and it was no big deal. The lemon really brightens up the dish and cuts the sweetness, and serving it with vanilla ice cream elevates it to a whole other level. Even my picky brother who doesn't eat peaches loved this dish! Ina does it again!

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This was delicious with adding pecans to the crumble. Wondered if you could cook this and then freeze?

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I made this yesterday and my family loved it. I didn't bother to peel the peaches and it still tasted great. The only difference I made was to add Oats, walnuts and a little bit of shredded coconut to the topping. I had to add 4 more tablespoons of butter because of these added toppings. The walnuts gave it a great texture and my husband said he could just eat the whole crust and would be happy. Thank you Ina!!

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Made it for a small gathering at my house, super easy!! i used frozen blueberries and still came out awesome!! I think when i make it next time ill cube the peaches to be able to pack more fruit in under the crumble. Everyone loved it and you have to have it warm with cold vanilla ice cream on it....takes dessert through the roof!

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I really like this recipe and not loving the art of baking I found this easy. An added note I have a little untensil for peeing tomatoes that also does a nice job on peaches etc. so I eliminated the the brief dunk in hot boiling water then peeling. Making it again today and tossing in a few plums. Anyone know if you can make this a day ahead and just add the crumble before baking or will they be too juicy from sitting too long?