A warm summer day calls for this delicate blueberry peach crumble best served with whipped cream or fluffy double churned old-fashioned ice cream.
With a little sugar, spice, and fresh-picked local peaches and berries, this recipe is the perfect dessert to make by the crackling of the Forno Venezia wood-burning oven. Our family enjoys this as a light dessert after we have had our fill of pizza and steaks made on our oven. Since it’s made with fruit, we can’t be spoiling ourselves too much, right?
As the oven starts to cool down, we get the crumble ready. Once the temperature drops down to 350 ºF we pop the crumble in. The best part is always saved for last, once we uncover the crumble, the fire begins toasting the top of the crumble to a beautiful golden crisp. Now the hard part is waiting for it to cool down!
To make your own not-too-sweet heaven on a plate, give this recipe a try!
Blueberry Peach Crumble
Ingredients
Filling
- 3 Ripe Peaches thinly sliced
- 1 Pint Blueberries
- 1/3 Cups Maple Syrup
- 1 Cup Rolled Oats
- 1 tsp vanilla extract
- 1/8 tsp salt
Crumble
- 1 cup Rolled Oats
- 1/4 cup Unsalted Butter softened
- 1/8 cup Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1/8 tsp salt
Instructions
- In a medium-sized bowl, fold together the filling ingredients and layer into the bottom of a small cast iron pan (around 8”)
- In a separate medium-sized bowl, mix together the crumble ingredients, until incorporated. Crumble the crumble topping into the filling. Cover the cast iron with aluminum foil
- Preheat Forno Venetzia oven to 350 °F, using 1-2 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat. Alternatively, if using the oven for high temperature cooking, utilize the natural cool down of the oven for cooking the crumble
- Place the cast iron pan into the Forno Venetzia oven, opposite the the burning logs
- Allow the crumble to cook while covered for 15 minutes at around 350 °F. After 15 minutes, uncover and cook for another 15 minutes.
- Rotate the pan as necessary to ensure even browning to the topping. Crumble is done when the filling begins to bubble out the sides and the crumble is brown