Peach, Blueberry and Pecan Crumble

Peach, Blueberry and Pecan Crumble

Serves 4 to 6

Crystallized ginger, a sweet, preserved version of the spicy root, makes all manner of baked goods tastier, including this crumble. Substitute walnuts for the pecans, if you like.

  • 7 peaches, pitted and roughly chopped
  • 1/2 cup blueberries
  • 2 tablespoons plus 3/4 cup all purpose flour
  • 1/4 cup crystallized ginger, finely chopped
  • 5 tablespoons granulated sugar
  • 5 tablespoons dark brown sugar
  • 1 cup chopped pecans
  • pinch of salt
  • pinch of ground cinnamon
  • 2 teaspoons lemon zest
  • 1 teaspoon lemon juice
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small cubes
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Preheat oven to 375°F. Combine peaches, blueberries and 2 tablespoons of the flour in a 9-inch square baking dish; set aside. Put remaining 3/4 cup flour, ginger, granulated sugar, brown sugar, pecans, salt, cinnamon, lemon zest, lemon juice and butter in a large bowl and mix together well with your hands, breaking up the butter with your fingers. Crumble flour mixture over fruit and cover dish with aluminum foil. Bake for 20 minutes, then uncover and bake for about 20 minutes more, or until golden on top and fruit is soft and bubbling. Set aside to let cool slightly, then scoop into bowls and serve topped with your favorite ice cream or frozen yogurt.

Nutritional Info: 
Per Serving:500 calories (240 from fat), 27g total fat, 7g saturated fat, 25mg cholesterol, 35mg sodium, 65g carbohydrate (6g dietary fiber, 29g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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