Thursday, May 6, 2010

Peach Berry Crumble

This recipe came to me compliments of my friend, Lenora. It's actually more of a cobbler than a crisp...and most colourful with the peaches and berries. I used blackberries and raspberries together with peaches...since that is what is in the freezer. I've had it with a combination of peaches, cranberries and blueberries...and it was equally good.


  • 1 cup flour
  • 3/4 cup sugar
  • 1/4 cup butter
  • 1 egg, slightly beaten


  1. Combine flour and sugar.
  2. Cut in butter until crumbly.
  3. Stir in beaten egg and mix well.
  4. Set aside.

Fruit Mixture:

  • 1 cup sugar
  • 3 tablespoons corn starch
  • 1 cup water
  • 1/4 teaspoon almond extract
  • 1 (16 0z.) frozen sliced peaches (or use sliced canned peaches)
  • 1 cup fresh or frozen blackberries
  • 1 cup fresh or frozen raspberries


  1. Heat oven to 400°F.
  2. In small saucepan, combine 1 cup sugar and cornstarch. Add water. Cook over medium heat until mixture thickens and boils. Remove from heat and stir in almond extract.
  3. In ungreased 1 1/2 quart baking dish, combine peaches and berries.
  4. Stir in hot sauce.
  5. Sprinkle with topping mixture.
  6. Bake at 400°F for 45 minutes or until golden brown.
  7. Serve warm...with whipped cream or ice-cream if desired.
  8. Serves 9.