Summer Peach & Blueberry Crumble

I am ashamed that it took me until last call to create something with the absolute best peaches in the world. The Peach Truck has been gracing the streets of Nashville with its glorious Georgia peaches for years during peak season. I look forward to their delicate, fragrant and gratuitously juicy peaches every summer, and I maintain that they are best straight up—several days ripened, room temperature, messy as all get-out.

Like every good social media mignon, I follow The Peach Truck on instagram, and I was aghast to read that this past week was their very last of the season!!!

I immediately went out and purchased my last batch, hoarding them and bribing myself to not eat them and brainstorming a multitude of possible uses.

For some reason, I couldn't shake the idea of a  messy, fool-proof, one skillet dish, though I'm certainly not the first to do a peach crumble. There's a good chance I am, however, the first to do one with Peach Truck peaches, organic blueberries and date sugar! The resulting combination is sticky, bubbling-hot and perfectly sweet heaven. The coconut oil melts into and softens rolled oats, and their chewy butter texture is unbeatable in tandem with warm fruit.

I included a recipe for cashew cream as a divine dolloped accompaniment, but you could also drizzle full-fat chilled coconut milk or your favorite ice cream and call it a day. Or breakfast, as the case was for me three mornings in a row.

As with all of my recipes, this crumble is simpler than most versions and impossible to mess up. If you happen to miss out on fresh peaches, other stone fruits or berries would work in the same amounts.

I hope you enjoy this with the same immense pleasure that we did, savoring the best of the end of this season!