Peach and Blueberry Crumble
Prep Time
20mins
Time to Table
2hr 30mins
Servings
12
Ingredients
- 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
Ingredients
- 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
Directions
- 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.
- Calories:204
- Cholesterol:37
- Dietary Fiber:1
- Protein:3
- Sodium:55
- Total Carbohydrate:31
- Total Fat:8
