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
Calories 309
Fat 2g
Carbs 68g
Fiber 11g
Sugar 34g
Protein 6g
How to Make It
1. Step
Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
2. Step
Add the blueberries and peaches and use a spatula to toss until well coated.
3. Step
Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
4. Step
Make the topping: In a large bowl, whisk together the flour, oats, sugar, salt, cinnamon, and nutmeg.
5. Step
Add the butter and quickly work into the dry ingredients until the butter is broken down into pea-sized pieces.
6. Step
Sprinkle the topping in an even layer over the filling.
7. Step
Preheat the grill to 350°F (180°C).
8. Step
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.
