Fruit Crumble

from the kitchen of

1. Combine all ingredients but the butter in a mixer.
2. Add the diced butter and blend till the butter chunks are the size of peas..
3. Press the mixture between your fingers to mix the rest of the way. Set aside.

1. Boil the peaches for one minute in a large pot (poaching). Place them in a bowl of ice water so the peels will come off easier.
2. Remove the peels and slice the peaches in eight wedges each into a separate bowl. Squeeze lemon juice over the peaches.
3. Add the blueberries with the peaches and gently mix together. Then add the sugar and flour. Gently mix.
4. Place fruit mix in a 9 x 13 pan or six large ramikens. (If using a metal pan, be sure to spray it with nonstick spray.) Sprinkle crumble over the fruit to cover.
5. Bake 40-45 minutes at 350 degrees. Serve warm with vanilla ice cream.

*Remember that you can do this with any kind of fruit you want! Strawberries and bananas go great together. A good fall combination would be apples, pears, and cranberries.

**This dish can be pretty liquidy. Add a little more flour if desired, or put the fruit in individual ramikens as suggested above.

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Alli

Alli is the food blogger and photographer behind Cupcake Diaries. Nestled in Northern Utah with her four young boys, hubby, and a full pantry, she loves baking all kinds of treats as well as quick and easy meals for her family. What started out as sharing a few recipes with family members here and there soon turned into a full-functioning recipe blog with readers from all around the world! Alli is a full-time mom who enjoys music, holidays, and spending time with her family.

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