This blueberry peach crumble is so easy and simple to make, plus you can make just one or two servings at a time! With only a little added honey, the added sugar is kept to a minimum, letting the natural sugar of the peaches and blueberries be the main event.
I know fall is officially here, but I couldn’t help sharing one last summer recipe. Fruits of the summer are some of my favorite foods, so getting to enjoy these peaches and blueberries one last time was a real treat.
I used homemade granola in this recipe, but you could certainly use store bought if you don’t have the time to make granola. My granola was slightly overcooked (oops!), but with all the fruit and ice cream, it was hard to tell.
I don’t recommend making more than what you can eat in one sitting, since the fruit is really the best when it’s still warm from the pan. Top the fruit with ice cream or frozen yogurt, and granola, and that’s basically it.
I don’t usually make a lot of desserts. Don’t get me wrong, I love eating sweet things, but I’m not too big on baking, and most desserts usually involve baking. One reason I love this recipe is it’s so simple and easy to make, it hardly takes any time at all!
- 1/4 teaspoon coconut oil
- 1/2 peach, chopped into 1 inch chunks
- 1/4 cup blueberries
- 1/2 teaspoon fresh mint, sliced thin
- 1 teaspoon honey
- 1/4-1/2 cup granola
- vanilla ice cream or frozen yogurt
- Heat the coconut oil in a small frying pan over medium low heat.
- Add the peaches, blueberries, and mint and cook for 4-5 minutes, stirring frequently.
- Add 1/4 to 1/2 cup of granola to the bottom of a bowl.
- Scoop vanilla ice cream or frozen yogurt into one side of the bowl.
- Add the fruit to the other side of the bowl, and serve immediately.