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Categories:
peaches blueberries sugar lemon juice ground cinnamon ground nutmeg freshly grated ginger tapioca salt brown sugar flour old-fashioned oats ground cinnamon unsalted butter
Viewed: 55 - Published at: 3 years agoIngredients
- 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
Method
- Combine first 9 ingredients in a large mixing bowl. Spoon mixture into an 8 1/2- x 11-inch baking dish.
- 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).
