100g unsalted butter (approx. ½ cup), cold and cubed
50g brown sugar (approx. ¼ cup)
Pinch salt
Method
To make the filling, peel, core and dice the apples.
Place them in a saucepan with the cinnamon, butter and sugar and cook, covered, over a low heat for about 20 minutes, until tender. Allow to cool.
Preheat the oven to 180 C (350 F).
Dice the peaches, and add them to the cooled apples along with the blueberries and cornflour. Transfer into a medium baking dish and set aside.
To make the crumble, place the flour, butter, sugar and salt in the bowl of a stand mixer and mix on a low speed with the paddle until a chunky crumble forms.
Scatter this over the filling and bake for 35 - 45 minutes until the crumble is golden brown and bubbling around the edges.
Best enjoyed warm, but leftovers are great for breakfast! Serves 6 - 8.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/03/18/peach-blueberry-and-apple-crumble/