Peach and Blueberry Crumble

Name: Peach and Blueberry Crumble
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1/4 c. hazelnuts (filberts); 2 1/2 lb. ripe peaches; 1 pt. blueberries; 1/2 c. packed light brown sugar; c. all-purpose flour; 1 c. old-fashioned oats; 1 tsp. ground cinnamon; 1 tbsp. margarine or butter; 2 tbsp. canola oil

Published: Jul 1, 2009

Yields:

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Cal/Serv:

270

Jump to recipe

This fresh fruit crumble is summer's tasty version of Mom's apple pie!

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Ingredients

1/4 cup hazelnuts (filberts)
2 1/2 lb. ripe peaches
1 pt. blueberries
1/2 cup packed light brown sugar
cup all-purpose flour
1 cup old-fashioned oats
1 tsp. ground cinnamon
1 Tbsp. margarine or butter
2 Tbsp. canola oil

Directions

1. Step 1Preheat oven to 400°F. Spread hazelnuts in 8" by 8" metal baking pan. Bake 6 to 8 minutes or until toasted, shaking pan occasionally. Remove pan from oven. Wrap hot hazelnuts in clean cloth towel; with hands, roll hazelnuts back and forth in towel until as much skin as possible rubs off. Cool nuts completely. Chop hazelnuts.
2. Step 2Meanwhile, in shallow 2-quart ceramic or glass baking dish, toss peaches, blueberries, 1/4 cup brown sugar, and 1 tablespoon flour until evenly coated. Spread fruit mixture in an even layer in baking dish.
3. Step 3In medium bowl, mix oats, cinnamon, remaining flour, and remaining 1/4 cup brown sugar. Add margarine and oil. With fingertips, blend until mixture resembles coarse crumbs. Mix in hazelnuts. Sprinkle topping over fruit.
4. Step 4Bake crumble 30 to 35 minutes or until fruit is bubbly at edges and topping is browned. Cover loosely with foil after 25 minutes if top is browning too quickly. Cool slightly on wire rack to serve warm, or serve at room temperature.

Tips & Techniques

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