Peach Blueberry Crumble
"Wonderful served warm with vanilla ice cream! Use fresh ripe fruit for a wonderful dessert."
- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
5
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ingredients
- 4 cups peaches, pitted, peeled and sliced
- 1 cup blueberries
- 2 3⁄4 cups sugar, divided
- 2 tablespoons cornstarch
- 1⁄2 cup brown sugar, packed
- 1 cup quick-cooking oats, uncooked
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 egg, beaten
- 4 tablespoons butter, sliced
directions
- Gently toss the fruit, 1/2 cup sugar and cornstarch together in a 2 quart baking dish and set aside.
- Combine remaining ingredients. Stir with a fork until crumbly and sprinkle over fruit mixture.
- Bake at 375º for 20-25 minutes or until topping is golden.
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I doubled the recipe, used a 9x13, and used a total of one cup LESS sugar. Amazing taste, and the crumble on top is super crunchy and flavorful. It’s a keeper!
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This is a very good, quick and easy desert and general crowd pleaser. My wife loves it and so do neighbours in the building. I too thought there was too much liquid the first time but a bit more cornstarch solved that issue. I've been making this a couple of times a month for the last three years.
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I added one extra tsp of corn starch to reduce the liquid content. No other changes.
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Tasted really good, but mine had a ton of liquid in it, did anyone else have this problem?
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