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Peach-Blueberry Crumble
Peach skins are ediblebut but many people like to remove them before cooking with fresh peaches. To peel them easily, drop the peaches in boiling water for about 45 seconds. Remove them and run the peaches under very cold water immediately to stop the cooking. Make a cut into the skin with a sharp paring knife, then peel it off with your fingers.
  • 1-1/2 pounds peaches, cut into 1/2-inch-thick wedges
  • 1 pint blueberries
  • 1 cup packed light brown sugar
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon allspice
  • 1/2 cup flour
  • 1/3 cup old-fashioned rolled oats
  • 3 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons reduced-fat sour cream

1. Preheat the oven to 375°F. Spray a 6-cup glass or ceramic baking dish with nonstick cooking spray.

2. In a large bowl, combine the peaches, blueberries, 2/3 cup of the brown sugar, the lemon zest, lemon juice, allspice, and 2 tablespoons of the flour. Toss gently to distribute the ingredients. Spoon the mixture into the baking dish.

3. In a large bowl, stir together the remaining 6 tablespoons flour, the remaining 1/3 cup brown sugar, and the oats. With a pastry blender or 2 knives, cut in the butter and sour cream until the mixture resembles coarse crumbs.

4. Sprinkle the oat mixture over the fruit and bake for 30 minutes, or until the topping is browned and the fruit is bubbling, about 30 minutes. Serve warm or at room temperature.


Nutritional Information
Per serving: 228 calories, 5.2g total fat (3.1g saturated), 14mg cholesterol, 2g dietary fiber (.9g soluble), 45g carbohydrate, 2g protein, 16mg sodium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
50