Peach and Blueberry Crumble
Peach & Blueberry Crumble

Servings: 8
Author: Cheryl Meyer, Dish & Delite
  • 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
  • cup desiccated coconut
  • 1 tsp vanilla
  • pinch of salt
  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.

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