Peach And Blueberry Crumble Recipe
A delightful summer treat that combines juicy peaches and plump blueberries with a sweet crunchy topping. This easy-to-make fruit crumble is bursting with bright flavors of lemon and vanilla and is best enjoyed warm with a scoop of creamy vanilla ice cream. Each bite is a perfect balance of fruity sweetness and crisp granola goodness. Perfect for a cozy dessert or a special breakfast treat.
— Constant Cookbook
Ingredients
- 6 Tablespoons unsalted butter, melted (divided in half)
- 3 Tablespoons packed light brown sugar
- 1 Tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- zest of 1 lemon, approximately 1 to 2 teaspoons
- 1 teaspoon freshly squeezed lemon juice
- 2 Harry & David Oregold peaches, sliced into wedges
- 1 cup blueberries, rinsed and drained
- 1 1/4 cups Cascadian Farm Berry Cobbler Granola cereal
Instructions
- Heat oven to 350 degrees F.
- Mix 3 tablespoons melted butter, brown sugar, granulated sugar, vanilla extract, lemon zest and lemon juice together in a medium mixing bowl. Add peaches and blueberries. Mix to combine. Pour into a baking dish.
- Top with granola cereal and the remaining melted butter. Bake for 25 to 30 minutes. Allow to cool for about 5 minutes. Serve warm topped with vanilla ice cream.
- Crumble can be stored in the refrigerator for 1 to 2 days, reheat so it's warm before serving.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4 to 6
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