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Peach & Blueberry Crumble

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It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.

The most recent addition to my recipe book collection is Smitten by Sarah Graham. On page 142 is Sarah’s recipe for Fig Crumble. Thus inspired I am sharing my redux’d version of a fruit crumble this month – peach and blueberry crumble.

Peach & Blueberry Crumble Recipe You can refrigerate the assembled crumble for up to day in advance. Simply bake just before serving. I have since made this recipe with plums and nectarines in place of peaches, these work great too.

I prefer to make my crumbles in individual ramekins as you can serve them up without ending up with a sloppy (albeit delicious) mess. This peach and blueberry crumble recipe is really forgiving: leave out nuts if needed for allergies, use plums or nectarines in place of peaches; refrigerate your assembled for up to day in advance, simply bake just before serving…

Peach & Blueberry Crumble Recipe You can refrigerate the assembled crumble for up to day in advance. Simply bake just before serving. I have since made this recipe with plums and nectarines in place of peaches, these work great too.
Print
Peach & Blueberry Crumble
Servings: 8
Author: Cheryl Meyer, Dish & Delite
Ingredients
  • 4 peaches, sliced (I leave the peels on)
  • 1 cup blueberries
  • 40 ml pecan nuts
  • 20 ml honey or brown sugar
  • 100 g cold butter or margarine, roughly cubed
  • ½ cup brown sugar
  • ¼ cup cake flour
  • ¼ cup quick cook oats
  • ⅓ cup desiccated coconut
  • 1 tsp vanilla
  • pinch of salt
Method
  1. Preheat the oven to 180°C. Coat 8 ramekins with non-stick cooking spray.
  2. Combine the sliced peaches and blueberries and divide between the ramekins.
  3. Top each ramekin with nuts and honey - 1 tsp pecan nuts and ½ tsp honey per ramekin.
  4. In a food processor or mixing bowl, mix the butter/marg, sugar, flour, oats, coconut, vanilla and salt until the butter/marg. is just incorporated and you have a rough crumble texture. Spoon this crumble over the fruit.
  5. Bake for about 30 minutes until the topping is golden and the fruit juices are bubbling.
  6. Serve warm or at room temperature.
Notes

You can refrigerate the assembled crumble for up to day in advance. Simply bake just before serving. I have since made this recipe with plums and nectarines in place of peaches, these work great too. Adapted from Sarah Grahams Fig Crumble - pg 142 Smitten

Enjoy!

Be sure to check out what other ReDux’ers posted for this fun party game theme.

Cheryl x

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Filed Under: Bars, Bites & Bakes, Latest Recipes Tagged With: Recipe ReDux


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Reader Interactions

Comments

  1. Rose-Lee Splashyfen Smith

    December 6, 2016 at 8:42 pm

    I’m late to the party on this one but darn it sounds delish! Will actually make them tomorrow. Yummm thanks!

    Reply
    • Cheryl

      December 7, 2016 at 9:30 am

      They are super yum, enjoy! You’ve reminded me too, think I’ll make some this weekend…

      Reply
  2. laurengibsonrd

    December 23, 2014 at 6:42 pm

    I love the idea of making them in ramekins- and the addition of coconut- yum!

    Reply
  3. Rebecca @ Strength and Sunshine

    December 23, 2014 at 4:58 pm

    Such a beautiful crumble!

    Reply
  4. Farrah

    December 23, 2014 at 1:08 pm

    This combines two of my favorite fruits ever! 😀 Looks super delicious! :] Thank you for sharing!

    Reply

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Hi, I'm Cheryl, NNICU dietitian and mom of two little boys. I believe in the enormous benefits of home cooking. Join me for recipes, tips and how to's to make nutritious, tasty meals achievable in your kitchen. About me...

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