Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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.

Recipe by MyRecipes July 2006


Recipe Summary test

6 Servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Grease an 8-inch square baking dish.

  • In a large bowl, combine peaches, blackberries, lemon peel, 1/3 cup sugar and cornstarch. Distribute evenly in baking dish.

  • 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.

  • 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.

Nutrition Facts

391 calories; fat 18g; saturated fat 8g; protein 5g; carbohydrates 56g; fiber 6g; cholesterol 31mg; sodium 101mg.