Blueberry Peach Ginger Crumble

Post image for Blueberry Peach Ginger Crumble

by Abby Dodge on July 12, 2012

My friend Christina is  one of those remarkable women who successfully juggles, well, everything. She works outside the home and has all but raised three lovely people (smocking the girls’ dresses no less) – no small feat in this fast–paced, highly demanding time we live in. She’s also a wonderful wonderful cook who entertains with ease (we have squeezed our way into their Christmas lunch list — the Dodges are no dummies).

Add to that, she has an incredible (and massive) garden that she lovingly tends.

It’s really more like a foodie wonderland.

Did I mention there are chickens, too? (thank you for those lovely fresh eggs Christina!)

Christina has even planted fruit trees behind the garden. Yes. Fruit trees. And it’s no wonder she did so because Christina’s summertime kitchen overflows with delicious fruit-filled treats… muffins, pies, and jams, etc. Last summer she made a swoon-worthy Peach Crumble and, thankfully, she shared the recipe. I’ve monkeyed around with it only very slightly and have noted changes and additions along the way. I’m not sure how long I’ll have to wait to harvest and bake with Christina’s “Burr Farms” peaches but I will be patient as I know it will be well worth it.

I keep telling Christina that she needs to blog about her gardening and cooking. Her response: “there are just not enough hours in the day at this point…”. I’ll keeping pushing her and I’ll let you know when I ‘break’ her just like I did Jennifer!

A couple of Abby thoughts:

When peaches are at their season’s height, I like to use a combo of both yellow and white along with the bluebs but one or the other works just as well. Regardless of color, remember to use only ripe peaches that give slightly at their shoulder and have a heady, peachy aroma.

As you can see, I like a thick coating of the topping. Christina likes to use pecans  in the mix but, for this version, I used sliced almonds. Any nut will work well and, for the best flavor, make sure to lightly toast and cool them before adding them to the topping mixture.


{ 5 comments… read them below or add one }

Drbabs July 12, 2012 at 6:57 pm

Hi Abby! I am on vacation with my family…17 of us in a beach house on the Florida panhandle. Tonight is our last dinner in the house and I was planning to make a peach-blueberry tart with the leftover fruit when I saw your recipe. So much easier than a tart! It’s in the oven now…I made it your way, but I left out the ginger–didn’t have any– and used pecans because that’s what we had in the house. Thank you so much for posting this! XO


Abby Dodge July 13, 2012 at 7:54 am

Your family vacation sounds terrific — hoping you all had a wonderful time and you enjoyed the Crumble!


Hannah July 19, 2012 at 3:45 pm

I cannot get enough of crisps and cobblers in the summer…heaven. I just bought white peaches for the first time so I know what I’ll be baking! Thank you for sharing this recipe. Love seeing your photos, too – that’s a first class chicken house!


Abby Dodge July 20, 2012 at 11:07 am

This will be lovely with white peaches! Report back in with your results.


Carol Sacks July 20, 2012 at 12:31 pm

I don’t know how I missed this post, but it’s gorgeous and inspiring. And, I love everything about that crisp. But first, I must make double-chocolate shortcakes!


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