Thursday, December 25, 2014

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Recipe: Baked Peaches and Blueberries with Brown Sugar Streusel Topping

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Today's recipe uses peaches and blueberries to make a baked summertime dessert topped with a brown sugar streusel.

makes one 9 x 13-inch baking dish

for the streusel:
1 firmly packed cup light brown sugar
1 cup all purpose flour
1 sick cold, cubed unsalted butter

6-7 cups peeled rough chopped peaches
2 cups blueberries
1/3 cup light brown sugar (see hints below)
1/4 cup all-purpose flour
1/4 - 1/2 tsp ground cinnamon

vanilla ice cream to serve (optional)

Preheat oven to 350 degrees.

Add 1 firmly packed cup of light brown sugar to a medium-sized mixing bowl, and add 1 cup all-purpose flour and 1 stick of cold, cubed, unsalted butter, and use your fingers to completely incorporate the butter. You want it to have a damp sand-like consistency.

Next, peel and cut about 6 cups of ripe peaches into 1- to 2-inch chunks, letting them drop into a large mixing bowl as you go.

Then add 1/3 cup light brown sugar, 1/4 cup all-purpose flour, add 2 cups fresh blueberries and a good sprinkling of ground cinnamon and gently toss to combine.

Transfer that to a 9 x 13-inch baking dish and sprinkle the brown sugar streusel over the top and place it into the preheated 350 degree oven.

That's going to take about 40 - 45 minutes to bake.

The fruit will be bubbling along when it's done and you could even brown it a bit underneath the broiler for a minute.

Let it cool down a bit and serve it up with a scoop of vanilla ice cream.


Peel the peaches and then make one cut around the circumference and then carefully cut from top to bottom for 1 - 2 inch chunks.

This is fairly sweet so you could choose to add less brown sugar to the filling or even leave it out of the filling if you like.

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