Peach and Blackberry Crumble |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Freshly zested lemon rind brings this dessert to life. The dish works equally well with fresh or frozen peaches, making it a breeze to prepare year around. Ingredients:
1 1/4 pounds peaches, peeled, pitted and sliced, or 1 (16 oz.) bag frozen peach slices, thawed |
2 (5.6 oz.) containers fresh blackberries, picked over |
finely grated peel of 1 lemon |
1/3 cup plus 1/2 cup light brown sugar |
2 tablespoons cornstarch |
1/2 cup flour |
1/2 cup blanched, almonds, finely sliced, chopped or ground |
1/4 teaspoon salt |
6 tablespoons butter, cut into pieces |
Directions:
1. Preheat oven to 400°F. Grease an 8-inch square baking dish.
2. In a large bowl, combine peaches, blackberries, lemon peel, 1/3 cup sugar and cornstarch. Distribute evenly in baking dish.
3. In a medium bowl, mix together flour, almonds, salt and remaining 1/2 cup brown sugar. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Sprinkle in an even layer over fruit.
4. Set baking dish onto a foil-lined baking sheet to catch any juice that might bubble over. Bake until golden and bubbling, about 30 minutes. Let cool for 10 minutes.
|
|