Peach of a Crumble
Recipe from Midwest Living

Almonds add a satisfying crunch to the sweet topping of this classic peach dessert.


Peach of a Crumble

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Servings: 8 servings
Prep Time: 30 mins
Total Time: 1 hr 10 mins
Related Categories: Cranberry, Father's Day, Low Sodium, Mother's Day, Peach Crumble, Summer, Summer Picnics
 
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Ingredients
  • 1/3  cup
    granulated sugar
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  • 2  tablespoons
    cake flour or all-purpose flour
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  • 1  tablespoon
    cornstarch
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  • 5  cups
    fresh sliced peeled peaches*
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  • 1-1/2  cups
    fresh cranberries
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  • 1/4  cup
    butter, melted
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  • 1  tablespoon
    lemon juice
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  • 1/2  cup
    cake flour or all-purpose flour
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  • 1/2  cup
    packed brown sugar
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  • 1/4  teaspoon
    baking powder
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  • 1/4  teaspoon
    baking soda
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  • 1/8  teaspoon
    salt
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  • 3  tablespoons
    cold butter
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  • 1/4  cup
    sliced almonds
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Directions
1.
Prepare Hint-of-Ginger Ice Cream (see Recipe Center).
2.
For filling: In bowl, combine the sugar, 2 tablespoons flour, and cornstarch. Add peach slices and cranberries. Toss gently to coat. Add melted butter and lemon juice; stir gently to combine.
3.
Spread mixture in an 8x8x2-inch baking dish (2-quart square). Set aside.
4.
For topping: In a small bowl, combine the 1/2 cup flour, the brown sugar, baking powder, baking soda, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Sprinkle topping and almonds over filling.
5.
Bake the crumble in a 375 degree F oven about 40 minutes or until filling is bubbly all over and topping is golden. Serve the crumble warm with a scoop of Hint-of-Ginger Ice Cream. Makes 8 servings.

*Note
If you like, substitute frozen unsweetened peach slices for the fresh. Measure 5 cups frozen peaches. Let the fruit thaw before using, but don't drain.
Nutrition information
Calories 338, Total Fat 13 g, Cholesterol 29 mg, Sodium 203 mg, Carbohydrate 56 g, Fiber 6 g, Protein 3 g. Percent Daily Values are based on a 2,000 calorie diet
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