Ingredients
8
8 servings
- •¾ cup granulated sugar
- •⅓ cup all-purpose flour
- •½ teaspoon kosher salt
- •1 lemon, juiced
- •1 lemon, zested
- •1 vanilla bean, split lengthwise and seeds scraped
- •4 cups blueberries
- •4 cups sliced peaches
- •1 cup all-purpose flour
- •1 cup quick-cooking oats
- •⅓ cup granulated sugar
- •½ teaspoon kosher salt
- •½ teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •1 cup unsalted butter, cubed and chilled
- •vanilla ice cream, or whipped cream, for serving
Instructions
- Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and vanilla bean seeds.
- Add the blueberries and peaches and use a spatula to toss until well-coated.
- Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
- Make the topping: In a large bowl, whisk together the flour, oats, sugar, salt, cinnamon, and nutmeg.
- Add the butter and quickly work into the dry ingredients until the butter is broken down into pea-sized pieces.
- Sprinkle the topping in an even layer over the filling.
- Preheat the grill to 350°F (180°C).
- Place the cast-iron skillet on the grill and shut the lid. Grill the crumble for about 1½ hours, until the topping is golden brown and the fruit is bubbling. Check after about 1 hour to make sure it is not overcooking. Remove from the grill and let cool for 30 minutes before serving.
- Serve the crumble with ice cream.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 309
- Carbohydrate: 68g
- Fat: 2g
- Fiber: 11g
- Protein: 6g
- Sugar: 34g
Related Recipes
Grilled Peach And Blueberry Cobbler
Peach and Raspberry Crumble
Georgia Peach Ice Cream Alternative with Cobbler Crumble
Peach-Blueberry Streusel Tart
Grilled Peaches with Blue Cheese and Balsamic
Grilled Peaches with Gingersnaps
Mini Blueberry Peach Crisps
Whole Wheat Blueberry Peach Galette
Peach Cherry Blueberry Shortcake
Raspberry Peach Crumble
Peach and Blueberry Cobbler
