Peach-Berry Crumble

Recipe Time

Prep: 30 Minutes
Bake: 55 Minutes

Nutritional Information

Calories 389
Fat 15 g
Satfat 8 g
Protein 6 g
Carbohydrate 61 g
Fiber 6 g
Cholesterol 30 mg
Sodium 226 mg


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
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


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.


August 2011
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