Peach-Blueberry Crumble

  • Recipe courtesy Corky Pollan

Total Time:
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Prep:
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Inactive Prep:
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Cook:
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Yield:
Serves 6 to 8
Level:
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Ingredients

FOR THE FILLING:
  • 2 pounds peaches (or nectarines) peeled, pitted and in 1/2-inch slices
  • 2 cups blueberries, rinsed and drained
  • 1/4 cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon freshly grated ginger
  • 2 tablespoons Minute Tapioca(flour or cornstarch can be substituted, but I prefer tapioca)
  • Pinch of kosher salt
    FOR THE CRUMB TOPPING:

    Directions

    To make the filling, gently toss the peaches, blueberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan.

    To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps.

    Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.

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