Blueberry Peach Cornbread Crumble
Sweet summer blueberries and peaches tossed with a buttery cornbread crumble and scoops of vanilla ice cream for a delicious crowd pleasing dessert.
Servings: 6 servings
Calories: 576kcal
Ingredients
- 1 cup all purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup cornmeal
- 1/2 tsp baking powder
- 12 tbsp butter softened
- 1/2 tsp salt omit if using salted butter
- 2 lbs about 5-6 medium fresh or frozen* peaches
- 1 lb about 3 cups fresh or frozen* blueberries
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 2 tbsp lemon juice
- Vanilla ice cream and honey for drizzling
Instructions
- Preheat the oven to 375º F
- To make the crumble, whisk together the flour, sugars, cornmeal, baking powder and salt. Add the butter and use a fork to work the mixture into pea sized pebbles. Place in the fridge to chill while you prepare the other ingredients.
- In another large bowl, mix the peaches and blueberries with sugar cornstarch and lemon juice. Pour into a skillet or baking dish.
- Sprinkle with chilled crumble and bake for 30-35 minutes, until golden brown and bubbling on the edges. Let cool for 15 minutes before serving. Enjoy with vanilla ice cream and a drizzle of honey if desired.
Notes
*If using frozen fruit, let thaw at room temperature for 2-3 hours before using.
Nutrition
Serving: 1g | Calories: 576kcal | Carbohydrates: 84g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 445mg | Fiber: 3g | Sugar: 54g