Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Refrigerate mixture while preparing fruit.
02
Peel, pit, and cut peaches into half-inch wedges. Toss peaches with blueberries, tapioca, sugar, spices, lemon juice, and zest in medium bowl.
03
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40-45 minutes until fruit is bubbling and topping is deep golden brown. Serve warm with vanilla ice cream or at room temperature.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Peach Blueberry Crumble
Prep
Cook
Yield
Ingredients
Topping
¾ cup (3 3/4 ounces) unbleached all-purpose flour
¾ cup pecans or almonds, chopped fine
¾ cup old-fashioned rolled oats (see note)
½ cup (3 1/2 ounces) packed light brown sugar
¼ cup (1 3/4 ounces) granulated sugar
½ teaspoon ground cinnamon
½ teaspoon table salt
8 tablespoons (1 stick) unsalted butter, melted
Fruit Filling
5-6 medium peaches
1 cup fresh blueberries, rinsed
1 tablespoon quick-cooking tapioca
¼ cup granulated sugar
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1 ½ tablespoons lemon juice
½ teaspoon grated lemon zest from 1 lemon
Cook Like James · The method
Directions
1
Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Refrigerate mixture while preparing fruit.
2
Peel, pit, and cut peaches into half-inch wedges. Toss peaches with blueberries, tapioca, sugar, spices, lemon juice, and zest in medium bowl.
3
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40-45 minutes until fruit is bubbling and topping is deep golden brown. Serve warm with vanilla ice cream or at room temperature.
Cook Like James
Easy Peach Blueberry Crumble
Prep
Cook
Yield
Ingredients
Topping
¾ cup (3 3/4 ounces) unbleached all-purpose flour
¾ cup pecans or almonds, chopped fine
¾ cup old-fashioned rolled oats (see note)
½ cup (3 1/2 ounces) packed light brown sugar
¼ cup (1 3/4 ounces) granulated sugar
½ teaspoon ground cinnamon
½ teaspoon table salt
8 tablespoons (1 stick) unsalted butter, melted
Fruit Filling
5-6 medium peaches
1 cup fresh blueberries, rinsed
1 tablespoon quick-cooking tapioca
¼ cup granulated sugar
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1 ½ tablespoons lemon juice
½ teaspoon grated lemon zest from 1 lemon
Directions
1
Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Refrigerate mixture while preparing fruit.
2
Peel, pit, and cut peaches into half-inch wedges. Toss peaches with blueberries, tapioca, sugar, spices, lemon juice, and zest in medium bowl.
3
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40-45 minutes until fruit is bubbling and topping is deep golden brown. Serve warm with vanilla ice cream or at room temperature.
