Peach-Blueberry Crumble

Peach skins are edible but many people like to remove them before cooking with fresh peaches. To peel them easily, drop the peaches in boiling water for about 45 seconds. Remove them and run the peaches under very cold water immediately to stop the cooking. Make a cut into the skin with a sharp paring knife, then peel it off with your fingers.

Peach-Blueberry Crumble


Quantity Ingredients
1-1/2 lbs. Peaches, cut into 1/2-inch-thick wedges
1 pint blueberries
1 cup packed light brown sugar
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1/8 tsp allspice
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
3 tbsp unsalted butter, cut into small pieces
2 tbsp reduced-fat sour cream


1. Preheat the oven to 375 degrees F. Spray a 6-cup glass or ceramic baking dish with nonstick cooking spray. 2. In a large bowl, combine the peaches, blueberries, 2/3 cup of the brown sugar, the lemon zest, lemon juice, allspice, and 2 tablespoons of the flour. Toss gently to distribute the ingredients. Spoon the mixture into the baking dish. 3. In a large bowl, stir together the remaining 6 tablespoons flour, the remaining 1/3 cup brown sugar, and the oats. With a pastry blender or 2 knives, cut in the butter and sour cream until the mixture resembles coarse crumbs. 4. Sprinkle the oat mixture over the fruit and bake for 30 minutes, or until the topping is browned and the fruit is bubbling, about 30 minutes. Serve warm or at room temperature. Nutrition Information per serving: 228 calories, 5.2g total fat, 3.1g saturated fat, 14mg cholesterol, 2g dietary fiber, 16mg sodium.