We have been so blessed during our time in Bigorre, France. With a population of 13, residing in seven homes, we have managed to be invited to dinner twice by our neighbours. The people here are incredibly hospitable and friendly.

Yves, one of the neighbours who made us a meal of saucisse, ratatouille, rice and salad, lives in a house that was once a barn. His parents purchased the building in the 1970’s and converted it into a house. It has such a unique history that he was more than proud to share.

I decided to bring a dessert that night. Given that peaches and blueberries are in season and my limited ingredients, this was the perfect dessert to end our delicious meal.

Peach and Blueberry Crumble


6-8 ripe peaches, sliced
juice of half a lemon (approximately 2T)
lemon zest of a lemon (approximately 2t)
1/4 cup flour
1/2 cup sugar
1 cup blueberries
1 cup flour
1 cup oats
1/2 cup brown sugar
pinch of salt
1/4 cup very cold unsalted butter, cut into small cubes


  1. Preheat the oven to 350 degrees F.
  2. Score an “X” on the bottom of the peaches and place in a large heatproof bowl. Pour boiling water over the peaches and let sit for 1 minute. Dump out the hot water and run the peaches under cold water. Peel and slice the peaches, placing them into a large mixing bowl. Toss with lemon juice, zest, sugar and 1/4 cup flour. Let sit for 5 minutes. Then gently stir in blueberries.
  3. Meanwhile, prepare the crumble in another mixing bowl by combining 1 cup flour, oat, brown sugar, and salt. Use a pastry blender and cut in the butter until pea sized.
  4. Spoon the fruit mixture into a large baking pan. Cover the top with the crumble mixture. Place the baking pan on a parchment lined sheet pan. Bake for 40-45 minutes until the top is golden and crisp and the fruit mixture is bubbly. Serve with vanilla crème fraîche (recipe below) or ice cream.

Vanilla Crème Fraîche


250g crème fraîche
1 vanilla bean
2t sugar


  1. Cut the vanilla bean in half, lengthwise and remove the seeds by scraping the inside of the bean with the back of your knife.
  2. Put the crème fraîche in a small mixing bowl. Add the vanilla bean seeds and sugar. Whisk until combined. Refrigerate until ready to use.

**Note: Crème fraîche is not easily found in the North America. Instead, I would use stiffly whipped cream in it’s place (2 cups whipping cream).

Hope you enjoy this simple dessert. Bon appétit!

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