Wednesday, November 27, 2013

Peach Blueberry Crumble

Desserts with fruit just seem so much healthier, don't they.  I know there is a lot of sugar but this crumble is packed with fruit and an oatmeal topping.  

I thought about putting this into individual dishes but ended up just throwing it all in a big pan.  Not as pretty but it seemed to work fine. 

I think that peaches are my favorite fruit.  Paired with blueberries, this was an excellent dessert.  Somewhat healthy too. 

Blueberry Peach Crumble

2 cups blueberries
2 1/2 cups peeled and sliced peaches (5-6 peaches)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup flour (I used gluten free)
For the crumble topping:
1/2 cup flour (I used gluten free)
1/2 cup old-fashioned oats
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons cold butter, diced

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.
3. For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.
4. Put the fruit mixture in a 9 x 13 in. pan or you can put it in individual ramekins.  Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with parchment paper and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Calories calculated from Some numbers are approximate and rounded.

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