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Peach and Blueberry Crumble A perfect lattice-topped peach and blueberry pie will always wow a crowd, but when it comes to a casual summer picnic, a crumble is a much faster, and still much appreciated, way to create an equally delicious dessert. This recipe can be made with any combination of fillings you like (berries, sautéed apples, strawberry rhubarb). Below is how we made it with peaches and blueberries. Ingredients For the filling: 2 cups peaches, peeled and sliced (approx 6-8 medium peaches) 1 cup blueberries 1 lemon (juice and zest) 1/3 cup sugar For the topping: 2 cups quick cook oats (not instant) 1/2 cup unbleached flour 1/2 cup light brown sugar 1 tsp cinnamon dash of nutmeg 1/4 tsp salt 1/2 cup (1 stick) unsalted butter, melted Directions Preheat oven to 350 degrees. Butter a pie plate or 9x9” square casserole dish. Place all of the ingredients for the filling in a medium bowl and stir to combine. Pour into the prepared dish. In a separate bowl, combine the dry ingredients for the topping, mixing with a spoon or whisk until combined. Add the melted butter and stir well to form large crumbs. Sprinkle generously over the filling to cover. Bake at 350 for 1 hour or until the top is golden and the filling is bubbling. Cool, then serve with ice cream or whipped cream if you’d like.  Enjoy!

Peach and Blueberry Crumble

A perfect lattice-topped peach and blueberry pie will always wow a crowd, but when it comes to a casual summer picnic, a crumble is a much faster, and still much appreciated, way to create an equally delicious dessert. This recipe can be made with any combination of fillings you like (berries, sautéed apples, strawberry rhubarb). Below is how we made it with peaches and blueberries.

Ingredients

For the filling:

  • 2 cups peaches, peeled and sliced (approx 6-8 medium peaches)
  • 1 cup blueberries
  • 1 lemon (juice and zest)
  • 1/3 cup sugar

For the topping:

  • 2 cups quick cook oats (not instant)
  • 1/2 cup unbleached flour
  • 1/2 cup light brown sugar
  • 1 tsp cinnamon
  • dash of nutmeg
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted

Directions

Preheat oven to 350 degrees. Butter a pie plate or 9x9” square casserole dish.

Place all of the ingredients for the filling in a medium bowl and stir to combine. Pour into the prepared dish.

In a separate bowl, combine the dry ingredients for the topping, mixing with a spoon or whisk until combined. Add the melted butter and stir well to form large crumbs. Sprinkle generously over the filling to cover.

Bake at 350 for 1 hour or until the top is golden and the filling is bubbling. Cool, then serve with ice cream or whipped cream if you’d like. 

Enjoy!

Posted on: 07/05/10

Posted in: recipes