Monday, September 01, 2014

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Baked Peaches and Blueberries with Brown Sugar Streusel Topping

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TWC News: Baked Peaches and Blueberries with Brown Sugar Streusel Topping
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YIELD:
One 9-by-13-inch baking dish

INGREDIENTS:

For the streusel:

1 firmly packed cup light brown sugar
1 cup all-purpose flour
1 stick cold, cubed, unsalted butter

For the baked fruit:

6 - 7 cups peeled, roughly chopped peaches
2 cups blueberries
1/3 cup light brown sugar
1/4 cup all-purpose flour
1/4 - 1/2 teaspoon ground cinnamon
Vanilla ice cream to serve (optional)

PROCEDURE:
Preheat oven to 350 degrees.

Add 1 firmly packed cup of light brown sugar to a medium-sized mixing bowl along with 1 cup all-purpose flour and 1 stick of butter. Use your fingers to completely incorporate the butter until the mixture has a damp, sand-like consistency.

Next peel and cut about 6 cups of ripe peaches into 1- to 2-inch chunks, letting the peaches drop into a large mixing bowl as you go.

Add to that 1/3 cup light brown sugar, 1/4 cup all-purpose flour, 2 cups fresh blueberries and a good sprinkling of ground cinnamon. Gently toss to combine.

Transfer that to a 9-by-13-inch baking dish, and sprinkle the brown sugar streusel over the top. Place the dish into the preheated oven.

Bake for 40 to 45 minutes. The fruit will be bubbling when it's done.

Let it cool a bit, and serve with a scoop of vanilla ice cream.

HINTS:
To easily chop the peeled peaches, make one cut around the circumference and then carefully cut from top to bottom for 1- to 2-inch chunks.

This is fairly sweet, so you could choose to add less brown sugar to the filling or even leave it out entirely if you like.

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