My sister Julie is my culinary hero. Everytime I come over, there is something delicious carmelizing in the oven, simmering on the stove, or out on the counter to taste. And whenever I try to duplicate, it never quite works. She is a great chef, but, as this dish shows (I just tried it), a great baker too!
Peach-Berry Crumble Recipe
Filling:
4 – 6 peaches, sliced
1 cup blueberries (fresh or frozen)
juice of 1 lemon
1 tablespoon sugar
Topping:
1/2 cup Quaker Oats
2 Tablespoons Whole Wheat Flour (*Rice flour or cornstarch may be substituted)
2 Tablespoons Brown Sugar
3 Tablespoons Olive oil
1 tsp cinnamon
Preheat over to 365. Toss sliced peaches, blueberries, lemon juice, and sugar in a bowl. Pour into a baking dish sprayed with cooking spray. Mix flour, oats, and brown sugar together. Drizzle in olive oil and combine together with your fingers until nice and crumbly. Sprinkle crumbles all over fruit and press down with your hand. Sprinkle with cinnamon. Bake covered for 35 minutes, remove foil, and bake for another 15 – 20 minutes. Serve hot with dairy-free ice cream.
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