Peach & Rhubarb Big-Crumb Crumble

Peach & Rhubarb Big-Crumb Crumble

AuthorJulie

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

1

Preheat 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.

2

In 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.

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Ingredients

 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

Directions

1

Preheat 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.

2

In 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.

Peach & Rhubarb Big-Crumb Crumble
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