Peach and Blueberry Crumble

Peach and Blueberry Crumble
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Calories 204 cals
Total Fat 8 g
Cholesterol 37 mg
Dietary Fiber 1 g
Sodium 55 mg
Protein 3 g
Total Carbohydrate 31 g

Prep Time: 20 Minutes

Time to Table: 2 Hours 30 Minutes

Serves: 12


  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup plus 1/4 cup sugar, divided
  • 1/3 cup Daisy Sour Cream
  • 1/4 cup butter, melted
  • 1 large egg
  • 1/4 teaspoon almond extract
  • 2 medium fresh or frozen peaches, sliced
  • 1 cup fresh or frozen blueberries
  • 3 tablespoons butter, softened


Heat the oven to 375 degrees. Coat a 9-inch spring-form pan with cooking spray. Whisk 1 cup flour, baking powder, baking soda and nutmeg in a medium bowl. Beat 2/3 cup sugar, sour cream, ¼ cup melted butter, egg and almond extract in a medium bowl at medium-low speed until smooth and fluffy. At low speed, beat in the flour mixture. Spread in the bottom of the spring-form pan. Top with the peaches and blueberries. Combine ½ cup flour, ¼ cup sugar, and 3 tablespoons softened butter in a small bowl until the mixture is crumbly; sprinkle over fruit. Bake for 55 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; remove the sides of the spring-form pan. Cool completely before serving.


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