Peach-Blueberry Crumble

Name: Peach-Blueberry Crumble
Yield: Serves 6 to 8
Ingredients: 2 pounds peaches (or nectarines) peeled, pitted and in 1/2-inch slices; 2 cups blueberries, rinsed and drained; 1/4 cup granulated sugar; 2 teaspoons fresh lemon juice; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon freshly grated ginger; 2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca); Pinch of kosher salt; 1 1/2 cups all-purpose flour; 1 1/2 cups old-fashioned rolled oats (not instant); 1 1/4 cups firmly packed dark brown sugar; 1/4 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 10 tablespoons unsalted butter, slightly softened and cut into small cubes

Recipe courtesy of Corky Pollan

Watch how to make this recipe.

Peach-Blueberry Crumble

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Summer is crumble season with fruits at the peak of deliciousness, yet I persist in making the same old classic crumbles: apple, or peach and blueberry. This summer I broke out of my crumble rut and embarked on an epic bake-off, testing dozens of fruits and fruit combinations. In the process, I discovered some surprising new crumble loves, along with the realization that just about any jumble of fruits wrapped in a crumble topping is a winner.

Yield: Serves 6 to 8
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

499

Total Fat

16

Saturated Fat

9

Carbohydrates

87

Dietary Fiber

5

Sugar

53

Protein

6

Cholesterol

38

Sodium

87

Yield: Serves 6 to 8
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

499

Total Fat

16

Saturated Fat

9

Carbohydrates

87

Dietary Fiber

5

Sugar

53

Protein

6

Cholesterol

38

Sodium

87

Ingredients

For the filling:

2 pounds peaches (or nectarines) peeled, pitted and in 1/2-inch slices

2 cups blueberries, rinsed and drained

1/4 cup granulated sugar

2 teaspoons fresh lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon freshly grated ginger

2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)

Pinch of kosher salt

For the crumb topping:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats (not instant)

1 1/4 cups firmly packed dark brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

10 tablespoons unsalted butter, slightly softened and cut into small cubes

Directions

To make the filling, gently toss the peaches, blueberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan.
To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps.
Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.