This is a delicious dessert that takes advantage of seasonal fruit. Feel free to make substitutions.
TIP: Bake the crumble on a parchment paper- or foil-lined baking sheet to catch any fruit that may bubble over.Ingredients
- 6 to 7 large peaches, peeled and sliced
- 1 1/2 cups blueberries, rinsed and drained
- 1/3 cup granulated sugar
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons minute tapioca
- Pinch of salt
- 1 cup firmly packed dark brown sugar
- 1 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 6 tablespoons softened unsalted butter, cut into small squares
- Crispy Topping
Crispy Topping:
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar $Click to see savings
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 tablespoons softened unsalted butter, cut into small squares
Preparation
- Stir together first 4 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Bake at 375° for 10 minutes or until lightly browned. Break into small pieces with a fork, and bake 5 more minutes or until crispy
Preparation:
- 1. Combine first 9 ingredients in a large mixing bowl. Spoon mixture into an 8 1/2- x 11-inch baking dish.
- 2. Stir together dark brown sugar and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Spoon topping evenly over filling, and bake at 375° for 50 minutes or until fruit is bubbling and top is golden. Spoon Crisp Topping evenly over the crumble, if desired. Serve warm. (Crumble may be made ahead and reheated in a 350° oven 10 minutes)...... This is a smashing good dessert. You really are a dessert goddess.
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