Peach & Rhubarb Big-Crumb Crumble
September 1, 2010
Leftovers are delicious the next morning for breakfast, served with thick plain or vanilla yogurt.
- Makes: Serves 6.
1Preheat the oven to 375F. Thickly slice the peaches into a pie plate or shallow baking dish. Top with rhubarb or berries. In a small dish or measuring cup, stir the cornstarch into the sugar and sprinkle it over the fruit.
2In a bowl (or the bowl of a food processor) combine the crumble ingredients and pulse or blend with a fork until well blended and sticky/crumbly. Sprinkle over the fruit, squeezing it as you go to create larger clumps. Bake for 40-45 minutes, until golden and the fruit is tender and bubbly around the edges. Serve warm, with ice cream or whipped cream.