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October 2001 Issue
Peach-Blueberry Crumble
by Ronda L. Halpin
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I admit it ... I have a sweet tooth. But in a month like October, when you might think I'd be dreaming of the goodies to be had on Halloween, I tend to crave warm desserts that harken back to days when meals ended with treats that got their sweetness from juicy fruits and simple sugar. No preservatives here! That's what this month's recipe is all about.

This recipe is meant to be baked for a bit over a half an hour and allowed to rest for another 10 minutes -- which is about how long many families spend at the table eating dinner. That's no coincidence. Simply put together the crumble a few minutes before you sit down to dinner and let it bake while you eat. By the time dinner is done, your family will be more than ready to try dessert!

It's important to use frozen blueberries in this recipe if you want them to maintain their form. If you use fresh or thawed berries, the extended exposure to the heat of the oven is bound to encourage them to burst. The flavor will still be superb, but there's something to be said for helping them keep their shapes.

Let the crumble cool for about 10 minutes before serving to avoid burned tongues and overly-melted ice cream. My favorite flavor to pair with this down-home dessert is good old fashioned vanilla. Enjoy!


Peach-Blueberry Crumble

  • Cooking spray
  • 6 c. sliced peaches (you can use fresh or frozen -- thaw if frozen)
  • 1/4 c. sugar
  • 1 c. frozen blueberries, unthawed
  • 1/3 c. oatmeal
  • 1/3 c. brown sugar
  • 1/3 c. whole wheat flour
  • 1/4 c. coconut
  • 3 T. margarine
Preheat the oven to 350 degrees. Spray a deep square baking dish with cooking spray and set aside.

In a large bowl, mix the peaches and sugar until well combined. Add the blueberries and toss to mix. Pour the fruit mixture into the prepared baking dish.

In another bowl. Combine the oatmeal, brown sugar, flour and coconut. Toss to mix. Cut in the margarine until coarse crumbs form. Sprinkle the mixture evenly over the top of the fruit in the baking dish. Bake for 30-35 minutes or until the fruit is bubbly and the topping is golden brown. Serve warm with vanilla ice cream.

  • Yields: 8 servings
  • Preparation Time: 45 minutes

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