Ingredients
for 8 servings
Filling
- ¾ cup granulated sugar (150 g)
- ⅓ cup all purpose flour (40 g)
- ½ teaspoon kosher salt
- 1 lemon, juiced
- lemon, zested
- 1 vanilla bean, split lengthwise and seeds scraped
- 4 cups blueberry (400 g)
- 4 cups peach (900 g), sliced
Topping
- 1 cup all purpose flour (125 g)
- 1 cup quick-cook oats (100 g)
- ⅓ cup granulated sugar (65 g)
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 sticks unsalted butter, cubed and chilled
- vanilla ice cream, or whipped cream for serving
Nutrition Info
Powered by
- Calories 222
- Fat 1g
- Carbs 49g
- Fiber 5g
- Sugar 28g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the 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 it bubbling. Check after about 1 hour to make sure it is not overcooking. Let cool for 30 minutes before serving.
- Serve the crumble with ice cream.
- Enjoy!