Time 40m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Gently toss the fruit, 1/2 cup sugar and cornstarch together in a 2 quart baking dish and set aside. Combine remaining ingredients. Stir with a fork until crumbly and sprinkle over fruit mixture. Bake at 375º for 20-25 minutes or until topping is golden.
Time 1h10m Yield 5 to 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
Yield 8 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees. In a large bowl, mix together the peaches and the blueberries and pour into a baking dish. In a separate mixing bowl, mix together the sugar, flour and lemon zest. Whisk in the eggs and the heavy cream. Whisk in the salt. Pour the mixture over the peaches and blueberries. In another bowl, mix together the flour, brown sugar and walnuts. Mix in the melted butter. Sprinkle this mixture over the top of the baking dish. Place in the oven and bake for 25 to 30 minutes, or until the center is set, but still jiggles a little. Remove from the oven and cool. When fully cooled, place in the refrigerator for 4 hours.;
Time 55m Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir together peaches, blueberries, granulated sugar and melted butter. Sprinkle cornstarch over mixture; stir to combine. Spoon into baking dish. In same bowl, mix granola, flour, brown sugar and softened butter with fork until crumbly. Sprinkle over fruit mixture. Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Time 1h11m Yield 5-6 Number Of Ingredients 12 Steps:
Preheat oven to 350*F. Place peaches in boiling water to cover for 30 seconds-1 minute, until skins peel off easily. Place them right away into cold water. Peel peaches, slice into thick wedges, and place in a large bowl. Add the lemon zest, lemon juice, sugar and flour. Toss well to coat. Gently mix in blueberries. Allow mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups. Topping:. Combine flour, sugar, brown sugar, salt, cinnamon, and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas(you can do this by hand too if need be). Rub the mixture with your fingertips until it is in big crumbles, then sprinkle evenly over the fruit. Bake for 40-45 minutes, until the tops are browned and crisp and the juices are nice and bubbly. Serve warm or room temperature. You may make these earlier in the day, keep in the fridge and bake just before dinner. Enjoy!
Time 1h25m Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish. Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit. Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.
Time 45m Yield 9 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture. Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover. Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
Yield 8 servings Number Of Ingredients 16 Steps:
Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds. Add the blueberries and peaches and use a spatula to toss until well coated. Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top. Make the topping: In a large bowl, whisk together the flour, oats, sugar, salt, cinnamon, and nutmeg. Add the butter and quickly work into the dry ingredients until the butter is broken down into pea-sized pieces. Sprinkle the topping in an even layer over the filling. Preheat the grill to 350°F (180°C). Place the cast-iron skillet on the grill and shut the lid. Grill the crumble for about 1½ hours, until the topping is golden brown and the fruit it bubbling. Check after about 1 hour to make sure it is not overcooking. Let cool for 30 minutes before serving. Serve the crumble with ice cream. Enjoy!
