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Peach-Berry Crumble

Kate Sears
Prep time 30 mins
Bake time 55 mins
Yield Serves 8

Ingredients

  • Topping:
  • 1 cup quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/4 cup sliced almonds
  • Filling:
  • 1 1/2 pounds firm, ripe peaches (4 to 5)
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries

Nutrition Information

  • calories 389
  • fat 15 g
  • satfat 8 g
  • protein 6 g
  • carbohydrate 61 g
  • fiber 6 g
  • cholesterol 30 mg
  • sodium 226 mg

How to Make It

  1. Preheat oven to 350ºF. Lightly butter a 9-inch pie plate. Line a large, rimmed baking sheet with foil. Make topping: In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Stir in butter until crumbly. Toss in nuts.

  2. Make filling: Bring a large pot of water to a boil; have ready a large bowl filled with ice water. Using a sharp knife, cut a shallow X into bottom of peaches. Blanch peaches until skins begin to wrinkle, 30 to 60 seconds. Remove with a slotted spoon and place in ice water to cool. Slip off skins with your fingers; cut in half, remove pits and slice fruit into wedges.

  3. In a bowl, toss peaches with sugar, flour and salt. Fold in berries. Let stand for 5 minutes. Transfer to prepared pie plate. Sprinkle with topping, place on baking sheet and bake until filling bubbles and topping is golden, 50 to 55 minutes. Let cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream, if desired.