Peach-Blueberry Crumble

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.

Recipe courtesy Corky Pollan
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YIELD: Serves 6 to 8
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ingredients

FOR THE FILLING:
  • 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:
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon kosher salt
    • 10 tablespoons unsalted butter, slightly softened and cut into small cubes
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    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.

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