Peach and Blueberry Crumble Recipe
Servings: 4 to 6
Ingredients
- 6 Tablespoons unsalted butter, melted (divided in half)
- 3 Tablespoons packed light brown sugar
- 1 Tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- zest of 1 lemon, approximately 1 to 2 teaspoons
- 1 teaspoon freshly squeezed lemon juice
- 2 Harry & David Oregold peaches, sliced into wedges
- 1 cup blueberries, rinsed and drained
- 1 1/4 cups Cascadian Farm Berry Cobbler Granola cereal
Instructions
- Heat oven to 350 degrees F.
- Mix 3 tablespoons melted butter, brown sugar, granulated sugar, vanilla extract, lemon zest and lemon juice together in a medium mixing bowl. Add peaches and blueberries. Mix to combine. Pour into a baking dish.
- Top with granola cereal and the remaining melted butter. Bake for 25 to 30 minutes. Allow to cool for about 5 minutes. Serve warm topped with vanilla ice cream.
- Crumble can be stored in the refrigerator for 1 to 2 days, reheat so it's warm before serving.
When you make this recipe...
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