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Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) hazelnuts (filberts)

  2. 2 1/2 pound(s) ripe peaches , peeled, pitted, and sliced

  3. 1 pint(s) blueberries

  4. 1/2 cup(s) packed light brown sugar

  5. 1/3 cup(s) all-purpose flour

  6. 1 cup(s) old-fashioned oats

  7. 1 teaspoon(s) ground cinnamon

  8. 1 tablespoon(s) margarine or butter , cut up

  9. 2 tablespoon(s) canola oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Spread hazelnuts in 8" by 8" metal baking pan. Bake 6 to 8 minutes or until toasted, shaking pan occasionally. Remove pan from oven. Wrap hot hazelnuts in clean cloth towel; with hands, roll hazelnuts back and forth in towel until as much skin as possible rubs off. Cool nuts completely. Chop hazelnuts.

  2. Meanwhile, in shallow 2-quart ceramic or glass baking dish, toss peaches, blueberries, 1/4 cup brown sugar, and 1 tablespoon flour until evenly coated. Spread fruit mixture in an even layer in baking dish.

  3. In medium bowl, mix oats, cinnamon, remaining flour, and remaining 1/4 cup brown sugar. Add margarine and oil. With fingertips, blend until mixture resembles coarse crumbs. Mix in hazelnuts. Sprinkle topping over fruit.

  4. Bake crumble 30 to 35 minutes or until fruit is bubbly at edges and topping is browned. Cover loosely with foil after 25 minutes if top is browning too quickly. Cool slightly on wire rack to serve warm, or serve at room temperature.

  5. Tips & Techniques To remove skins from peaches, submerge them in boiling water for 15 to 20 seconds. Then, with slotted spoon, transfer peaches to bowl of ice water. When cool enough to handle, drain and peel. The skins should slip right off.

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