Peach & Rhubarb Big-Crumb Crumble - Dinner With Julie

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.


5-6 peaches, unpeeled and thickly sliced

1 cup chopped fresh or frozen rhubarb, or fresh or frozen berries

1/2 cup sugar

1-2 tsp. cornstarch

Crumble topping

1/2 cup all-purpose flour

1/2 cup oats (old-fashioned or quick-cooking)

1/2 cup sugar (white or brown)

1/4 cup butter

2 Tbsp. liquid honey or golden syrup


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.