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Wednesday, August 11, 2010

Peach Blueberry Crumble

A treat for the office was long overdue, and I had some succulent peaches on hand, so I came up with this Peach Blueberry Crumble. And it was good.

Peach Blueberry Crumble

1 c. flour

3/4 c. rolled oats
1 c. brown sugar
1 tsp. cinnamon
1/2 c. melted butter
4 c. sliced peaches
1 c. blueberries
1/2 c. white sugar
1 T. cornstarch
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 c. water
1/2 tsp. vanilla

Preheat oven to 350 degrees. In a bowl, combine flour, oats, brown sugar, and cinnamon. Add melted butter, mix together with a fork to form crumbles. Press half of the mixture in the bottom of a lightly greased 9x13 pan. Cover with the peaches and blueberries. In a saucepan, stir together the white sugar, cornstarch, ginger, and nutmeg. Add water and vanilla, cook and stir over medium heat until the mixture is thickened and clear (about 10 minutes). Pour over the fruit. Top with the other half of the crumb mixture. Bake for 35-40 minutes, or until crumbs brown slightly. Serve warm with a scoop of vanilla bean ice cream.

Note: This recipe was adapted from an apple crisp recipe. You can use any type or combination of fruit.. try cherries, blackberries, apples! Add some nuts or chopped ginger! You may need to extend the baking time 5-10 minutes to allow firmer fruits to soften.


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