After weeks of being a shadowy presence, my kitchen "mojo" seems to be returning, judging by the number of times my eyes have strayed to my pantry cupboard door and the mounting desire to use my KitchenAid mixer. So, yesterday, I made the very easy peach and blueberry crumble you see up there. I saw some slightly bruised blueberries going cheap at my usual supermarket and vaguely recalled a clutch of rose-flushed, yellow peaches rolling around in my fruit drawer. True enough, when I got home, there were 5 of them, looking worse for having been in my fridge at least a week. Still they were eatable and in their extremely ripe and slightly sorry state, they were in fact perfect for a simple but lovely, buttery crumble.

A crumble is probably, one of those desserts that at first you might not think much of. But once the heady aromas of fruit, butter, spices and nutty toasted flour start to seep out of the oven, you can't wait to dig your spoon in. And, simple as it may be, a scoop of really good, rich vanilla ice-cream, a dollop of creme fraiche or a mound of mascarpone cheese with some lemon zest on top, would lift this unassuming and homely treat to a dessert that would not be out of place in a swish restaurant.
I would have liked any of those on mine but didn't think to buy some with the blueberries. Still, it was almost ambrosial - warm and still crusty on top but tender and oozing underneath, with the pitch-perfect note of cinnamon cutting through the richness of the buttery crust and the sweetness of the fruit.

It was the ideal ending to a simple dinner of pan fried bream, soused with fresh lemon and browned butter and scattered with thinly sliced, tiny cornichons. If only every evening could be so dreamily and effortlessly perfect...

Prep 15 mins              Cook 20 mins              Serves 4


5 medium sized, very ripe peaches
120 g (about 1 teacup) fresh blueberries
A generous squeeze lemon juice
4 generous Tbsp soft brown sugar
4 generous Tbsp soft but solid butter
75 g (about 2/3 teacup) plain (all purpose) flour
1 level tsp ground cinnamon (or to taste)


Preheat oven at 190 C (375 F)

Put a large pot of water to boil and once boiling, make a slit in the skin of the peaches and lower them into the pot. Boil for 30 seconds or until skins look loose and remove.

Plunge peaches into cold water and soak for a while. Peel off skins, discard and drain fruit thoroughly.Cut peaches around the stone, into thick slices or fairly large chunks.

Combine peaches, blueberries, lemon juice, half the brown sugar and half the butter. Mix well then pour into a 15 cm (6 in) by 25 cm (9 in) baking dish.

In another clean bowl, combine the flour with the remaining butter, remaining sugar and cinnamon. Using your finger tips, rub everything together until you have a bowl of buttery, cinnamon speckled crumbs.

Scatter crumbs over the fruit. If you like, dot the crumb layer with more butter and sprinkle over extra brown sugar and cinnamon.

Bake for about 20 minutes or until top is golden and crusty and fruit juices start to bubble through the crust. Remove and cool at least 5 minutes before cutting.