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Saturday, November 18, 2017

Peach and Blueberry Crumble

Ingredients

Step 1
3 cups (750mL) sliced peaches
1 cup (250mL) blueberries
Step 2
¼ cup (60mL) brown sugar, packed
¼ cup (60mL) granulated sugar
1 Tbsp (15mL) Minute tapioca
½ tsp. (2.5mL) ground cinnamon
Step 3
¾ cup (180mL) Quick-cooking (not instant) rolled oats
½ cup (125mL) all-purpose flour
½ cup (125mL) brown sugar, packed
¼ tsp. (1mL) salt
6 Tbsp (90mL) margarine or butter

Directions

  1. Set oven to 350°F (175°C)

  2. Step 1:Mix peaches and blueberries gently and spread on bottom of 1 ½ quart (1.5L) greased casserole dish

  3. Step 2:Mix together the ingredients of step 2 and sprinkle over fruit.

  4. Step 3:Mix oats, flour, sugar, and salt. Cut in margarine until crumbly.

  5. Spread over fruit and press down gently.

  6. Bake, uncovered, for 50 to 55 minutes until golden and bubbly

  7. Serves six

Note: Based on "Prach Crumble" from Company's Coming Sweet Cravings by Jean Paré. ISBN: 1-895455-96-0. Try other fruits as well.

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