Blueberry Peach Crumble
- Active Time 25m
- Total Time 1h 5m
- For the Topping:
- 1 1/2 cups all-purpose flour
- 3/4 cups sugar
- Pinch of salt
- 12 tablespoons unsalted butter, cut into small pieces
- For the Fruit:
- 6 ripe peaches, peeled, stones removed and thickly sliced
- 1 pint (2 cups) blueberries
- 1/2 cup sugar
Vanilla ice cream for serving (optional)
FOR THE TOPPING:
In a large bowl place the flour, sugar and salt. With your fingers, work the butter into the dry ingredients until it resembles coarse breadcrumbs. Chill the topping until ready to use.
Preheat the oven to 400 degrees F.
In another bowl, toss the peaches, blueberries and sugar together. Pour the fruit mixture into an 8-inch ceramic ovenproof deep pie dish and cover the fruit with the crumble topping. Bake for 40 minutes, or until the topping becomes golden brown. Serve with ice cream.
Recipe courtesy of Executive Pastry Chef Eddie Hales, The Four Seasons Fountain Restaurant, Philadelphia, PA
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
548 calories; 24g total fat; 62mg cholesterol; 7mg sodium; 83g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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