Peach Blueberry Crumble
This is an easy summer recipe for Peach Blueberry Crumble that uses fresh summer fruits combined with a tasty, yet healthy (?) flour and oatmeal crumble.
Ingredients
- For the Filling
- 2 pounds ripe but firm, peaches (about 6 to 8)
- 1 - 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup granulated sugar or as needed
- ¼ cup cornstarch
- Pinch salt
- Dash pumpkin spice or cinnamon
- For the Topping
- ½ cup all-purpose flour
- ½ cup rolled oats such as Quaker Old Fashioned Oats, not quick cook
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 stick 4 ounces cold unsalted butter, diced
- ⅓ cup toasted slivered almonds or walnut pieces (optional)
- Whipped cream or vanilla ice cream optional
Instructions
- Heat the oven to 350°F. Prepare the Filling: Peel, pit, and cut the peaches into bite-sized pieces, or slices. Place into a bowl and add the lemon zest, juice, sugar, cornstarch, and pumpkin spice. Toss well. Gently stir in the blueberries. Pour the mixture into a baking dish (8 x 8 or slightly larger).
- Prepare the Topping: Place the flour, oats, sugars, salt, cinnamon, and butter into the bowl of a food processor fitted with the metal blade. Pulse, using on and off pulses, until you have a crumbly grainy mixture. Add the nuts and pulse a few times to incorporate them into the mixture. Rub the mixture with your fingers to form large crumbles; place them evenly over the top of the filling. Place onto a parchment-lined cooking sheet, and then into the middle of the oven. Bake for 40 to 45 minutes or until the top is nicely browned and the filling is bubbly and hot. Allow to set for at least 15 minutes. Serve warm or at room temperature. Whipped cream or vanilla ice cream is optional but delicious.
Nutrition
Serving: 1 servingSodium: 113mgFiber: 3gCholesterol: 25mgCalories: 303kcalPolyunsaturated Fat: 5gSaturated Fat: 6gFat: 12gProtein: 3gCarbohydrates: 48g
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