September 16, 2013

Peach and Raspberry Crumble

I made this a few weeks ago. It was perfect for the last BBQ of the summer!

Peach and Raspberry Crumble
from Martha Stewart
serves 8

For the filling:
2 pounds peaches, sliced into wedges
1/2 pint raspberries
3/4 cup sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt

For the topping:
6 tablespoons butter, room temperature
1/4 cup light brown sugar
1 cup flour
1/2 teaspoon coarse salt

Preheat oven to 375ºF.

Combine all ingredients for the filling in an 8x8 baking dish.

In a large bowl, beat butter and sugar until light and fluffy. Rub in flour and salt with your fingers until mixture resembles coarse sand. Sprinkle evenly over filling.

Bake for 30 minutes, then cover loosely with foil before baking an additional 10-20 minutes until center bubbles. Serve warm.

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