My friend made this for a dinner party last night, served with vanilla ice cream and it was so delicious! I can't wait to try it myself. It's perfect for a large crowd because it can be made in advance and it stays hot for a long time because it's served in the dish it was cooked in. Yum!
Peach-and-Blueberry Crispy Crumble
"In my family, fruit is just an excuse for lots of topping, so I've devised what I call a crispy crumble. As the divide between what constitutes a crisp versus a crumble is totally murky, I've given up attempting a definition and simply combined the two toppings for my take on an old-fashioned favorite." Bake the crumble on a parchment paper- or foil-lined baking sheet to catch any fruit that may bubble over.
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- 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
- Crisp Topping, optional
- 1. Combine first 9 ingredients in a large mixing bowl. Spoon mixture into an 8 1/2- x 11-inch baking dish.
- 2. 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).
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