Peach of a Crumble
Recipe from Better Homes and Gardens

Peach and cranberries make this dessert a little sweet and a little tart. Top it off with ginger ice cream.


Peach of a Crumble


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Prep Time: 30 mins
Total Time: 1 hr 10 mins
Servings: Makes 8 servings.
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Ingredients
 
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  • 1/3  cup  granulated sugarOn Sale
  • 2  tablespoons  all-purpose flourOn Sale
  • 1  tablespoon  cornstarchOn Sale
  • 5  cups  sliced, peeled peaches or frozen unsweetened peach slices, thawed (do not drain)On Sale
  • 1-1/2  cups  cranberriesOn Sale
  • 1/4  cup  butter, meltedOn Sale
  • 1  tablespoon  lemon juiceOn Sale
  • 3/4  cup  all-purpose flourOn Sale
  • 1/2  cup  packed brown sugarOn Sale
  • 1/4  teaspoon  baking powderOn Sale
  • 1/4  teaspoon  baking sodaOn Sale
  • 1/8  teaspoon  saltOn Sale
  • 3  tablespoons  cold butterOn Sale
  • 1/4  cup  sliced almondsOn Sale
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Directions
1.
For filling, in a bowl combine granulated sugar, the 2 tablespoons flour, and cornstarch. Add peaches and cranberries; toss gently to coat. Stir in melted butter and lemon juice. Spread filling in a 2-quart square baking dish. Set aside.
2.
For topping, in a small bowl combine the 3/4 cup flour, brown sugar, baking powder, baking soda, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Sprinkle topping and almonds over filling.
3.
Bake in a 375 degree F oven about 40 minutes or until filling is bubbly and topping is golden. Serve warm. Makes 8 servings.

To Tote
Cover tightly. Transport in an insulated carrier.

For 4 Servings
Prepare using method above, except spread filling in a 1-quart casserole and bake about 50 minutes* or until filling is bubbly and topping is golden. *Note: Due to the thicker amount of topping in a smaller dish, the timing is slightly more than the larger version.
Nutrition information
Calories 307, Total Fat 13 g, Saturated Fat 7 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 29 mg, Sodium 203 mg, Carbohydrate 47 g, Total Sugar 21 g, Fiber 4 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 4%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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