Photo: Joanna Kosinska
Peach and Blueberry Crumble
16 ingredients
45 min + 50 min
4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
779
Calories
16g
Protein
14g
Fat
149g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- :
- 2 pounds fresh peaches, peeled, pitted and cut into wedges ½-inch to ¾-inch-thick
- 1/3 cup granulated sugar
- 1¼ teaspoons cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup blueberries
- :
- 1 cup all-purpose flour
- ¼ cup + 1 tablespoon granulated sugar, divided
- ¼ cup light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 6 tablespoons unsalted butter, at room temperature, cut into pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes