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.
- See more at: http://centralny.twcnews.com/content/762234/baked-peaches-and-blueberries-with-brown-sugar-streusel-topping/#sthash.llZMsuAl.dpuf