Peach Blueberry Almond Crumble

Peach Blueberry Almond Crumble is a quintessential 4th of July dessert to celebrate the day.

Cook's notes: For easier removal of peach skins place peaches in boiling water for 30 seconds, remove with a slotted spoon and run peaches under cold water. Remove skins. Just in case you might wonder that is not a napkin the crumble is served on but a plate with a flag design. 😁

Ingredients:
For the Filling:

• 7 cups sliced peaches (about 7 large peaches)
• 1/4 cup all-purpose flour 
• 1/3 cup granulated sugar 
• 2 teaspoons cornstarch 
• 1 teaspoon lemon zest
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon  vanilla extract 
• Optional 2 tablespoons Peach Schnapps
• 1-1/2 cups blueberries

For the Topping:

• 2/3 cup old-fashioned oats
• 3/4 cup packed brown sugar 
• 2/3 cup all-purpose flour 
• 1/2 teaspoon salt 
• 1 teaspoon ground Saigon cinnamon 
• 5 tablespoons chilled butter, cut into pieces 
• 1 cup chopped Blue Diamond Honey Roasted Cinnamon Almonds or 1 cup crushed almonds mixed with 1/4 teaspoon cinnamon
• Optional ice cream for serving 

Directions:

• Preheat oven to 350° and spray a 9 x 9-inch baking dish or a 2 qt. baking dish with cooking spray and set aside.
• In a separate large bowl, combine the oats, brown sugar, flour, salt, and cinnamon. Stir until well combined and the brown sugar clumps are broken down. Add the butter pieces and mix in with your hands until you have a crumbly mixture. A food processor can be used for this step pulsing butter pieces in. Stir in chopped almonds. Refrigerate 30 minutes.
• In a large bowl, combine sliced peaches with the flour, sugar, cornstarch, peach schnapps if using, lemon zest and vanilla. Gently mix and let sit for 10 minutes. 
• Gently stir blueberries into the peach mixture and use a slotted spoon to place the filling in the baking dish. 
• Recumble the refrigerated topping and evenly sprinkle the oat topping over the peaches and blueberry filling. 
• Bake at 350 degrees for 25 minutes or until the topping is golden brown and the crisp is bubbling. Remove from the oven, place on a wire rack, and cool for 10 minutes before serving. 
  
  HAVE A GREAT DAY AND A SAFE ONE